Brew8 - 4/4/19 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew8 - 4/4/19

137 calories 12.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 12oz)
Carbs: 12.4 g (Per 12oz)
Created: Wednesday April 3rd 2019
1.042
1.008
4.5%
60.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 93%
300 g New Zealand - Red Back Malt300 g Red Back Malt 35.4 32.99 7%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Gem30 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 60.34 30%
20 g Citra20 g Citra Hops Pellet 11 Hopback at 80 °C 20 min 20%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Dry Hop 7 days 25%
25 g Goldings25 g Goldings Hops Pellet 4.5 Dry Hop 7 days 25%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 1 tsp calcium suphate and 1 tsp magnesium sulphate to HLT night prior to heat for mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 67 °C 90 min
19.5 L Sparge -- 67 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.3
Mash volume with grains 16.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 24.7 L) 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24.1
Hops absorption losses (hopback) -0.1
Going into fermentor 24
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

4/4/19 - Start mash 0830-0840 Temp 67C. 4kg Gladfield Ale malt and 300gm Gladfield RedBack.
Sparge started at 10.10 to 10.50
Boil start 10.50 with 23 L - add another 6 litres to bring up to 29.5 L.
30gms Pacific Gem into hop spider into near boil at 11.30.
Boil at 11.45 - 11.55 ( turn off to go open home ) fire up again at 12.30 with boil again at 12.40. Wort chiller in at 13.30.
Flame out at 14.00 Add 20 gms Mosaic to spider at 86C at 14.30.
Start cooling at 14.35. Start rack into fermenter at 15.0. 16.00 Collected 23/24L.
Into fridge at 8C at 16.05. Raise temp to 18C at 16.20.
OG 1042 so 75% extraction efficiency.
15.00 Wash yeast from Brew7. Let settle until 21.00 and pour off top 1/3. Pitch directly into fermenter at 21.00 and stir vigorously.
Bubbling away at 0300 Friday 5th.
10/4 drain off yeast collect 500ml.
10/4 add 25g Fuggles and 25g Goldings as Dry Hop. Stir vigorously. Gravity around 1010. Tasting good.
15/4 at 1700 Add 250ml gelatine mix and cool fridge to 8C.
17/4 Bottle. Collect 23L. 24 x 750ml and 10 x 500ml. Still tasting good.

Last Updated and Sharing
 
331
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-05-04 04:37 UTC