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Test2 230204

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)

Created: Sunday October 11th 2020

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

10.9

SRM (morey):

6.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2,000 g	Crisp Malting - Finest Maris Otter2000 g Finest Maris Otter	38	3	87.1%
250 g	Crisp Malting - Munich Malt250 g Munich Malt	37	10	10.9%
45 g	Crisp Malting - Caramalt 15L45 g Caramalt 15L	32.7	17.5	2%
2,295 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Amarillo20 g Amarillo Hops	Pellet	8.6	Whirlpool at 77 °C	20 min	5.16	40%
20 g	Cascade20 g Cascade Hops	Pellet	7	Whirlpool at 77 °C	20 min	4.2	40%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Whirlpool at 77 °C	20 min	1.5	20%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops	5.16	40%
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	4.2	40%
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops	1.5	20%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.75 L	xxx	Temperature	73 °C	65 °C	60 min
10.5 L		Sparge	75 °C	75 °C	15 min

Yeast

Wyeast - California Lager 2112

Amount:	0.50 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	14 - 20 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 91 B cells required

Mangrove Jack - Californian Lager M54

Amount:	1 Tsp	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 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

Preboil volume was 15 litres with BRX 9.2 1037 which is close. IMash was at around 63c (145F) for 45 mins then up to around 68C (154F) for the last 10 minutes.

Boiled for around 55 mins until 11L left. WHirlfloc added after 35-40 minutes. Flameout then very minor chill to 75x. Added hops for around 35 minutes. Removed hops. Chilled to 22C took around 20 mins.

Tried a whirlpool but not especially effective so the fermentaor has a lot of trub in it. Used the 2112 yeast brough up to room temperature and added a small amount of mangrove jack californian common yeast. made sure there was plenty of aeration. I'm not sure how much 2112 yeast there was. To me it looked like a fairly small amount.

Cooking at round 20-22C indoors for maybe 18 hours then moved to the garage. Temp still around 20-21. Will try and keep it at 18 overnoght

Post boil BRX was 12.85 (1052) but after adding to the fermentor it read 12.3 or 1050.

Started cooking fairly quickly and still going strong after a day.

After 2.5 days fermentation seems to have stopped. BRX reading is 5,7 5,8 or 1007 equating to around 5.7% which is quite a bit higher than expected

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-02-04 12:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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