Brew28 - Taipari7 - 4/3/20 - Beer Recipe - Brewer's Friend

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Brew28 - Taipari7 - 4/3/20

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday March 3rd 2020
1.052
1.012
5.2%
55.6
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 97.1%
0.15 kg New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt 35.4 96.45 2.9%
5.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Gem25 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 50.62 50%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil at 100 °C 10 min 5.01 50%
50 g / $ 0.00
Priming
CO2 Level: 1.02 Volumes
 
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
13 L Infusion 67 °C 67 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.9
Mash volume with grains 16.3
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 24 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 22
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Mash start 0850 with 5kg Maris Otter and 150gms Gladfield Dark Crystal at 67-68C.
Sparge start at 1025 Collect 29L.
Start heat at 1045 with 22.5L add another 6.5L. Boil at 1115 add 25gms Pacific Gem in hop spider. Cooling Coil in at 1215. Add 25gms Fuggles into spider at 1240. Flame out at 1250.
Start cooling 1255. Temp at 1355 - 30C with extra cooling from fan?
Start runoff to MJ2 at 1400.
Gravity 1050 at 30C = 1052 = 70% efficiency.
Finish runoff at 1530 with 21.75L. Into fridge at 10C.
Wash kept yeast from Taipari6 US05. Pitch yeast at 1930 and stir vigorously. Go well brew 28.
Thursday 5/3 bubbling away nicely ( every 3 secs ) at 0930.
Friday 6/3 0845 still bubbling away nicely every 4-5 secs.
Monday 9/3 bubbling slowed right down to 10secs. Gravity 1020.
Tasting good - smooth and not too bitter
Tuesday 10/3 lift temp to 23 for D. Rest.
Thurs 12/3 still slow bubbling ( 30sces?? ) and cloudy test - still tasting good. Gravity 1010 - 1052-1010 gives 5.5%. Drop temp to 5C. to chill out prior to kegging.
Monday 16/3 fill 19l keg and 4x500ml and 1x750ml bottle = 21.00 - 21.75L Total. Keg into Keezer purge O2 and 1 bar CO2.
Friday 27/3 - as it has been for a few days now - smooth simple UK bitter tastes - easy drinking yumness.

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  • Last Updated: 2020-03-27 04:35 UTC