Brew10 - 29/4/19 - Beer Recipe - Brewer's Friend

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Brew10 - 29/4/19

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday April 28th 2019
1.050
1.009
5.4%
79.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 94.1%
0.25 kg New Zealand - Red Back Malt0.25 kg Red Back Malt 35.4 32.99 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
43 g Chinook43 g Chinook Hops Pellet 13 Boil at 100 °C 90 min 79.64 41.7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop at 18 °C 4 days 29.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 4 days 29.1%
103 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 91 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 67 °C 90 min
15 L Sparge -- 67 °C 45 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.2
Mash volume with grains 16
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 21.7 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

Start Mash at 0800. 4kg Gladfield Ale and 250gm Gladfield Redback at 67C in 12L water ( with 1tsp Magnesium Sulphate and 1tsp Calcium Sulphate added to HLT 20L total ).
Start Sparge at 0930-1030 Collect 27 Litres - ( sparge with 19 litres + 12 in mash = 31 litres so still 4 litres in grain?? ). Flow a little sticky - suspect tap!!
Fire up gas at 1020 with 20 litres add another 6 litres from second pot. Boil achieved at 1055 and wort chiller in to sterilise. Add 40 gms chinook in spider at boil. Boil with lid off!!!
Flame out at 12.30. 24Litres after boil.
Start chilling ( 2 ice packs in box with coil tubing ) 1235. 30C at 1315. 25C at 1330.
Start runoff into MJ Fermeter at 1335 - finish at 1445. Collect 20Litres at 1050OG.
Hydrate 2 sachets US05 at 1520 for 20 mins. Pitch into fermenter at 1540 and aerate/ stir vigorously. Into fridge 1540. at 18C. Started bubbling when checked 0700 next morning.
Go well Brew10.
Sunday 5/5 add 30gms Mosaic and 30gms Citra as dry hop.
Wednesday 8/5 chill fridge to 4C. Tasting good.
Bottle Friday 10/5 1500 24 x 750ml and 2 x 500ml = 19Litres. Forgot to take final gravity.

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  • Last Updated: 2019-05-13 21:12 UTC