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75 Pilot version of Beer 1 with brewery H2O

158 calories 14.4 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 29.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created Sunday August 2nd 2020
1.052
1.010
5.5%
53.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Pale 2-Row4 kg Pale 2-Row 37 1.8 75.5%
1.30 kg American - Vienna1.3 kg Vienna 35 4 24.5%
5.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Columbus13 g Columbus Hops Pellet 15.5 Boil 90 min 23.68 8.1%
12 g Citra12 g Citra Hops Pellet 12.5 Boil 10 min 5.97 7.5%
12 g Centennial12 g Centennial Hops Pellet 9.2 Boil 10 min 4.4 7.5%
22 g Citra22 g Citra Hops Pellet 12.5 Whirlpool at 90 °C 20 min 11 13.7%
22 g Centennial22 g Centennial Hops Pellet 9.2 Whirlpool at 90 °C 20 min 8.1 13.7%
40 g Citra40 g Citra Hops Pellet 12.5 Dry Hop 4 days 24.8%
40 g Centennial40 g Centennial Hops Pellet 9.2 Dry Hop 4 days 24.8%
161 g / 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3/4 teaspoon cal chloride
2.5 teaspoons gypsom
2.5 ml lactic acid
.5 protofloc tab
Mash Chemistry and Brewing Water Calculator
 
Notes

EXPERIMENT: Close replication of BEER 1 using brewery water.

  • 4 Kg of Pale is actually 3 Kg of crisp extra pale and 1 Kg of Europils, which was a bit old but smelled fine.
  • Strike water was 74, but got mash temp of 65c. End mash 62c.
  • forgot lactic acid but added to last 15 minutes of mash and stired well. ???
  • day 6. Consistantly ferm at 19c. Still a fair bit of bubbling and crousin. Dry hopped. 1016. TASTE seems fine with no obvious astringency or harshness. Some hoppyness, bitterness as expected, yeasty, and clean.
  • day 11. racked to keg. 1005 FG. 6.2%. No idea why so low as it was held at a steady 19c. BUT, THE BEER WAS CLEAN AND HOPPY AND LOVELY AND THERE WAS NO ASTRINGENCY WHICH PROVES THAT THE BREWERY WATER IS FINE. will be a differnet beer vs 1014 FGF
    TASTING: Day 3 of carbing in keg. About half way carbed and cleared much better than Beer 1 version, but still quite hazy. No harsh astringency as in beer 1, so we have ruled out water source as a problem. I think that you may have had an infection via the dirty heat exchanger (can't believe I did not clean it before use). Hop aroma is moderate and pungent.
    TASTING: needed to clear corneys, so racked beer with party tap to 30 bottles. Day 5 in bottles from fridge. GORGIOUS beer. It's hazy but relitively clear so protofloc is great. 50 IBU is perfect balance. Solid aroma and tropical/floral hop flavour which is beautiful. No off flavours, no astringency. Only critique is that it tastes more thin than I would expect from a 6.2 beer.
    TASTING: keggerator beer moved to bottle for 7 days and refrigerated vs bottle conditioned beer at ambient conditions for 15 day and chilled for 24 hours: Both good beers, but bottle conditioned beer clearly the winner. Aroma is outstanding and compares with the best commertial examples, clarity is good, and flavour excellent, bitterness seems a tad high, and carbonation slightly soft. keg conditioned has probably oxidised a bit.
    TASTING bottle conditioned at 3 weeks. Great beer.
    TASTING: Bottle conditioned 4 weeks ambient and then refridgerater 48 hours from the fermentor with .5 teaspoon sugar into bottle. This is A SMOOTH AND BEAUTIFUL BEER. Hop aroma is medium and lovely. Carbonation is good, perhaps 2.5co2 with nice lacing and small bubbles. There is a malty sweetness and bitterness is at least the 53 IBU, so nothing wrong with going 45 IBU on this next time.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-10 17:46 UTC
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