Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Brew38 - Stay Calm Ale Dry Hopx4 - 26/05/20

208 calories 21 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Monday May 25th 2020
1.063
1.015
6.3%
51.0
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.75 kg New Zealand - Ale Malt5.75 kg Ale Malt 37.4 3.05 95.8%
0.25 kg Gladfield - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 4.2%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil 90 min 38.16 11.8%
10 g Zythos10 g Zythos Hops Pellet 11 Boil 20 min 7.71 5.9%
20 g Zythos20 g Zythos Hops Pellet 11 Boil 5 min 5.08 11.8%
20 g Zythos20 g Zythos Hops Pellet 11 Dry Hop 7 days 11.8%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 11.8%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 7 days 23.5%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 23.5%
170 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L Strike 67 °C 90 min
Starting Mash Thickness: 2.8 L/kg
Priming
CO2 Level: 1.9 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
 
Notes

Start mash at 0930 with 5.75kg Gladfield Ale Malt and 250gms Gladfield Dark Crystal in 17L untreated water at 67C.
Start sparge 1130 and collect 28L returning first 4L back to mash.
Fire up gas 1150 with 23L add another 5L 1205. Boil at 1224. Add 20gms Pacific Gem in Spider. Cooling coil in at 1320. Add 10 gms Zythos at 1330 into Spider and another 20gms Zythos at 1345 into Boil for last 5 mins. Flame out 1350 and start cooling 2 coils, 2 fans.
23-25C at 1500 after 1 hour and 10mins cooling and about 80L slow water run.
Start runoff to MJ1 ( kettle reading 24-24.5L ) at 1505 collect
O.G. 1062-64 so efficiency 73-75%.
Pitch yeast at 1945 ( MJ36 Liberty Bell ) ex 36 and 37. This a mix of first take off 1 week old and collection from today when kegging.
Wed 27/5 0830 and bubbling away nicely.
Thurs 28/5 still bubbling every second or less.
Friday 29/5 bubbling slowed to 7-8 secs. Slight vinegary smell when bubbling but when top off smells fine??? Add 20gms Zythos, 20gms Mandarina Bavaria, 40gms Citra and 40gms Mosaic as dry hop and lift temp to 23C for D Rest. Gravity 1018-20 still murky yeast in suspension? - Tastes pretty good slight acidity hopefully not on its way to going bad.
Sat 30/5 Mon 1/6still odd smell ( vinegar/ cabbage??? ) but taste slowly improving whereby smell and smell taste present earlier but by Mon taste much better.
Tuesday 2/6 Gravity 1016 and temp 20C . Put another lamp in at 1600. Taste far improved so not hopefully off???
Wed 3/6 Temp 22C tastes really improved - may yet be delicious.
Wed 3/6 at 1600 drop temp to 4C.
Sun 7/6 Still tastes ok slight lollyness??
Mon 8/6 Gravity 1014-5. Keg 18.5L and 3 x 500ml bottles = 21.L.

Last Updated and Sharing
 
148
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-09 00:44 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top