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Nephthys Red IPA - ( BB03 ) 4/01/22

184 calories 16.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 136 liters
Post Boil Size: 126 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Sunday January 2nd 2022
1.056
1.011
5.9%
41.0
13.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg New Zealand - Ale Malt10 kg Ale Malt 37.4 3.05 34.5%
8 kg Gladfield - American Ale Malt8 kg American Ale Malt 37.3 2.54 27.6%
6 kg Gladfield - Pilsner Malt6 kg Pilsner Malt 37.7 1.93 20.7%
1.50 kg Gladfield - Medium Crystal Malt1.5 kg Medium Crystal Malt 35.4 56.35 5.2%
2.20 kg Gladfield - Red Back Malt2.2 kg Red Back Malt 35.4 32.99 7.6%
1 kg Gladfield - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 3.4%
0.30 kg Gladfield - Light Chocolate Malt0.3 kg Light Chocolate Malt 32.7 355 1%
29 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Pacific Jade100 g Pacific Jade Hops Pellet 13 Boil 60 min 27.02 10.8%
80 g Southern Cross80 g Southern Cross Hops Pellet 12.5 Boil 5 min 4.14 8.6%
120 g Wai-iti120 g Wai-iti Hops Pellet 3 Whirlpool 5 min 1.5 12.9%
80 g Kohatu80 g Kohatu Hops Leaf/Whole 6.5 Whirlpool 0 min 2.17 8.6%
80 g Moutere80 g Moutere Hops Pellet 18.5 Whirlpool 0 min 6.17 8.6%
90 g Moutere90 g Moutere Hops Pellet 18.5 Dry Hop 0 days 9.7%
180 g Wai-iti180 g Wai-iti Hops Pellet 3 Dry Hop 0 days 19.4%
200 g Kohatu200 g Kohatu Hops Pellet 6.5 Dry Hop 0 days 21.5%
930 g / 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
80 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 580 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
Mash Chemistry and Brewing Water Calculator
 
Notes

Treat strike water in both G70's with 1tsp Epsom, 2tsp Gypsum and 3ml Lactose.

G701 mash start at 0815 - first pH reading 4.62. Second 5.14 after 45 mins.Reading at 0930 5.16. 75 min mash then unit heats to 75C, reach 75C at 0946 mash out at 75C for 10 mins. Run approx 28-29 litres for sparge at 75C - collect 67Litres. Boiling at 1050. Add 50gms Pacific Jade. Late hops in at 1150 for 5 mins.Add 2gms Koppafloc at 1150. Start cooling at 1204. Stop cooling at 1211 at 87C add hop stand hops. Start pump and cooling again at 1235.

G702 mash start at 0845 - first pH reading 5.3. Second reading at 0940 5.31. Raise/ set temp to 75C at 0950. Reach 75C at 1035 leave for 10mins mash out. Lift basket at 1050. Sparge at 75C approx 30Litres. Boiling at 1233 Add 50gms Pacific Jade. Add 2gms Koppafloc at 1325.Turn off heat at 1333. Approx 62Litres after boil.
Start Cooling at 1345 ( had to wait for G701 to finish pump to Fermenter ). Stop cooling at 87C ( 1355 ) and add hop stand/whirlpool hops. Hold heat at 87C for 15 mins. Start cooling again at 1410. Temp down to around 30C so start pump to Fermenter at 1433. Ran GF pump a little low so when nearing the end of run off - blew some protein bits through to fermenter.
Gravity 1056 so 75%.
Pitch yeast ( 80gms hydrated Verdant ) at 1543 and oxygenate for about 2 minutes.
All finished up, cleaned down etc by 1630. Good day on the GF70's and good luck Old Tom.
Wed 5/1 slow and steady bubbling. At 1800 bubbling continuously at 19C. Smell is good.
Thurs 6/1 still bubbling continuously Gravity 1030 at 19C. Tasting very smooth but with little hop character just some bitterness to counter the lovely complex? maltiness. Smell more of malt than any isolated hop notes.
Fri 7/1 Bubbling slowed to every 3-4 secs Gravity 1020 tasting lovely with a little more bitterness apparent and good mouthfeel.
Sat 8/1 Gravity 1018 tasting great balanced and smooth - dry hops???
Sun 9/1 Gravity still 1018 ( 1016-17 2nd hydrometer ) no bubbling lift temp to 22 for D rest.
Monday 10/1 temp at 21.4 Gravity 1017 pH 4.06 tasting good will need some dry hopping.
Tue 11/1 Temp 21.7 drop controller to 18C. Gravity 1016. pH 4.34. Tasting ok will need dry hop to lift smell and taste - a bit flat. Add 90gms Moutere, 180gms Wai-iti and 200gms Kohatu for dry hop. Some light bubbling starts up again. Drop temp setting to 18.5C
Wed12/1 Gravity 1016 temp 18.5 drop setting to 17C. Taste ok not much in the way of fruity hops just back bitterness.
Mon 17/1 1600. Temp 17.8 Gravity 1016 smell light tropical and smooth taste much better than previous. Drop temp to 12 to start crash cooling. 1930 drop temp setting to 10C. 2100 set to 7.5C. Fairly hazy/ murky.
Tues 18/1 temp at 7.8C set to 4C. Dump 2-2.5L from dump valve - lots hops and good thick trub/ yeast collected. Somewhat clearer and brighter than yesterday. Still no great hop taste/ smell but quite smooth. 1430 temp at 4.7C set to 3C. 1830 temp 3.5C set to 2C.
Wed 19/1 0800 temp at 2.6C. At 1030 same. 1640 3.2C. Still a bit hazy/ murky - dump 1.5L mixture of thick and thinner hops/ yeast etc.. Taste and smell still good not much aromatic but smooth like a good NZ Bitter. Temp at 2200 3.0C.
Thurs 20/1 1200 temp 3.3C lovely sweetish grassy smell? tasting really yummy smooth well balanced bitterness and sweetness. Looking slightly clearer and brighter. Raise temp setting to 4C - 3 fermenters going stressing G Chiller and now move to conditioning. Temp 1845 5.3C.
Fri 21/1 temp 4.9 dump 2 litres good thick hop/ yeast/ trub. Still tasting really nice but little hop aromatics.
Sat 22/1 Temp 4.5C looking clearer and brighter tastes good.
Sun 23/1 looking a little clearer and brighter not much smell ( slight vegetal ) taste smooth.
Mon 24/1 temp 4.5. Much clearer and brighter and red colour improving - taste really good

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  • Last Updated: 2022-01-23 20:49 UTC
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