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Sabro / Azacca on Pils Nov 22

Method: BIAB
Style: Australian Sparkling Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Friday October 1st 2021

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.0%

IBU (tinseth):

52.6

SRM (morey):

3.6

Mash pH

5.8

Cost $

46.90

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.83 kg	Barrett Burston - Pilsner Malt3.83 kg Pilsner Malt	$ 3.61 / kg $ 13.83	37.3	1.93	84.5%
0.42 kg	Gladfield - American Ale Malt0.42 kg American Ale Malt	$ 3.86 / kg $ 1.62	37.3	2.54	9.3%
0.14 kg	German - Carapils0.14 kg Carapils	$ 6.41 / kg $ 0.90	35	1.3	3.1%
0.14 kg	Barrett Burston - Vienna Malt0.14 kg Vienna Malt	$ 3.73 / kg $ 0.52	35	4.3	3.1%
4.53 kg / $ 16.87

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Azacca20 g Azacca Hops	$ 0.10 / g $ 2.00	Pellet	12.7	Boil	90 min	34.87	13.3%
30 g	Azacca30 g Azacca Hops	$ 0.10 / g $ 3.00	Pellet	12.7	Boil	10 min	17.73	20%
20 g	Yakima Valley Hops - Sabro20 g Sabro Hops	$ 0.10 / g $ 2.00	Pellet	11.8	Boil	0 min		13.3%
80 g	Yakima Valley Hops - Sabro80 g Sabro Hops	$ 0.10 / g $ 8.00	Pellet	11.8	Dry Hop at 25 °C	3 days		53.3%
150 g / $ 15.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Azacca (Pellet) 50 g Azacca (Pellet) Hops	$ 0.10 / g $ 5.00	52.6	33.3%
100 g	Yakima Valley Hops - Sabro (Pellet) 100 g Sabro (Pellet) Hops	$ 0.10 / g $ 10.00	0	66.6%
150 g / $ 15.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L		Strike	69 °C	69 °C	90 min
24 L			77 °C	77 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	5 min.
1 each	Postage	$ 5.33 / each $ 5.33	Water Agt	Mash	0 min.
1 each	Milling charge	$ 4.00 / each $ 4.00	Water Agt	Mash	0 min.
$ 9.33

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:	$ 5.70 / each $ 5.70
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	28 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 5.70 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Brew day: Weds 30th Nov
Strike water 26L in at 71c, heat on at 8:15am
Grain in for 90 mins at 9am
Stirred at 9:30am / 9:45am / 10:10am / 10:30am
Up to 77c for 10 mins
Grains out.

Pre-boil vol 24L started at 11:20am
Got stuck on a call so all the timings got waylaid
90 (should have been 60)mins - 20g Azacca in at 11:20am
10 mins - 30g Azacca in at 12:32pm
5 mins - whole whirlfloc in at 12:37pm
0 mins - 20g sabro in at 12:42pm
Flameout: 12:42pm
Final vol: 19L
Topped up to 21.5L
Immersion chiller to 42c, added ice packs, went to meeting, by 3:40pm down to 19c. More ice packs.
Pitched yeast at 4pm 30/11, 15.5c. Starting low so it can climb
Ambient temp 22.4c
OG - 1.051
Spunding valve completely open

Day 1 - fermentation began, got up to 20c, spunding open
Day 2 - up to 20.6c. Perfect. Closed spunding valve, maintaining 5PSI
Day 3 - closed valve at midday and PSI had only risen 2.5PSI so 4pm dry hopped for 3 days.
Day 5 - Was spunding at 7PSI (corrected) so 8am closed completely. So not sure if still fermenting or finished...
Day 6 Tues 6th Dec was still fermenting so too soon to cold crash
Day 7 Weds 7th Dec - 11am cold crash for 24 hours once stabilised
Day 8 Thurs 8th Dec - 11am add finings
Finings:
Gelatine finings. 1/2 tsp finings in 1/4 cup water, microwaved to 63c in 7 second bursts, added to the crash-chilled beer.
Take an FG
Gelatine fine for 48 hours -
Day 9 Sat 9th Dec am - Keg and pressure to 30PSI

FG uncorrected 1.026 / 1.027

FG corrected 5.06% = 5%
Previous batch: Taste: definite sabro coconut lead, it's good, light coloured pils. FInal ABV: 4.3% as planned!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-12-08 00:54 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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