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Brew43 - Old Tom - 2/9/20

147 calories 14.5 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created Tuesday September 1st 2020
1.048
1.011
4.7%
42.7
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg New Zealand - Ale Malt8 kg Ale Malt 37.4 3.05 88.9%
1 kg New Zealand - Red Back Malt1 kg Red Back Malt 35.4 32.99 11.1%
9 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 90 min 30.99 27.3%
30 g Southern Cross30 g Southern Cross Hops Pellet 12.5 Boil 15 min 11.67 27.3%
50 g Taiheke50 g Taiheke Hops Pellet 7 Hopback at 86 °C 0 min 45.5%
110 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 67 °C 100 min
Starting Mash Thickness: 2.77 L/kg
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
Mash Chemistry and Brewing Water Calculator
 
Notes

Treat HLT for mash with 1/2 tsp Epsom and 3 tsp Gypsum.
Mash start 0900 a little hot at 68C drop with cold water to 66C.
Start recirc at 1015 - a bit grain stuck to start took a bit to clear but running fine by 1020. 1020 mash temp 66C - HLT temp 73 take up to 80C. 1040 HLT temp 77C - Mash temp 69C, 1045 HLT - 78C , Mash - 70C.
Start run to kettle at 1045 looking richly deep red. Wort temp 64C in Kettle. Fire up gas at 1110 with 47L. 1116 total = 55L and still a good deep amber red colour..
Temps - 1122 - 74C, 1127 - 80C, 1140 - 90C, 1145 - 95C.
Boil at 1152 so 40 mins to get there. Add 30gms Pacific Gem in spider at boil. Add 30gms Southern Cross into spider at 1315 for last 15 mins. Flame out at 1330. Start cooling 2 x coils and 2 x fans at 1330.
47-48ish litres after boil ( 49 total minus 1-2 Litres for Coil )
Add 50gms Taiheke into kettle at 86C at 1338. 75C at 1342, 60C at 1350, 50C at 1356, 35C at 1410, 30C at 1416, 25C at 1430, 21C at 1440, 16C at 1504. Stop all cooling 1505.
Start runoff to F1 at 1510 Collect 22L
Start runoff to F2 at 1650 Collect 22L
OG 1048 = 75%.Pitch yeasts ( F2 M36 ) at 1800, ( F1 S04 ) at 18.15.
Go well Brew 43.
Thursday 3/9 0840 F1 ( S04 ) bubbling along nicely, nothing yet from F2. 1530 F2 just starting to bubble every 20 seconds or so?
Friday 4/9 F2 bubbling nicely every 1-2secs. Good smells from both.
Saturday 1100 F1 bubbling stopped Gravity 1014-5 tasting very smooth lift fridge temp to 22C for D Rest. F2 still bubbling every 2 secs tasting smooth light and slightly hoppy - still murky with yeast activity.
Sunday 6/9 F2 bubbling has stopped and looking clearer - Gravity 1018 - raise fridge temp to 21C. Tasting very similar to F1.
Tuesday 8/9 - F1 down to 4C and tasting really good. F2 at 20C also tasting really good so drop fridge temp to 3C.
Wed 9/9 - Runoff F2 to Keg5 collect 19L and 2 x 750ml & 1x 500ml bottles total 21L. FG 1012-1014. Taste great.
Wed 9/9 Runoff F1 to Keg 6 collect 19L and 3 x750ml Bottles. Tasting good, unable to get FG. Save yeast.

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  • Public: Yup, Shared
  • Last Updated: 2020-09-15 03:26 UTC
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