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African Bird Hands

185 calories 19.1 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: James Bird
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created Wednesday August 26th 2015
1.060
1.015
5.98%
51.52
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 83.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 16.7%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Cascade21 g Cascade Hops Pellet 5.5 Boil 60 min 14.6 6.5%
30 g Yakima Valley Hops - Southern Passion30 g Southern Passion Hops Pellet 9.6 Whirlpool at 95 °C 10 min 7.2 9.2%
21 g Cascade21 g Cascade Hops Pellet 5.5 Whirlpool at 95 °C 20 min 2.89 6.5%
45 g Yakima Valley Hops - Southern Passion45 g Southern Passion Hops Pellet 9.6 Whirlpool at 96 °C 10 min 10.8 13.8%
38 g Cascade38 g Cascade Hops Pellet 5.5 Whirlpool at 85 °C 10 min 5.23 11.7%
45 g Yakima Valley Hops - Southern Passion45 g Southern Passion Hops Pellet 9.6 Whirlpool at 85 °C 10 min 10.8 13.8%
60 g Yakima Valley Hops - Southern Passion60 g Southern Passion Hops Pellet 9.6 Dry Hop 5 days 18.5%
65 g Yakima Valley Hops - Southern Passion65 g Southern Passion Hops Pellet 9.6 Dry Hop 3 days 20%
325 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28 L Infusion 64.5 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1 each Protofloc tablet Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 221 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 18 150 150 0
North East US IPA profile
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CKHQ12B
Mash Chemistry and Brewing Water Calculator
 
Notes

Tuesday 15th September 2015 - 1.6L DME starter made for WY1318. Starter on stir plate for 36 hr before splitting. Saved 550 mL (~100 billion cells) for next batch. Crash chilled the remaining 1.1L so that I could decant before pitching.

Thursday 17th September 2015 - BIAB mash with 69oC strike water (28L). 64.6oC mash temp. Stirred for 2-3 minutes (lots of doughballs). 20 mins in stirred again and temp = 63.5. 40 mins in stirred again and temp = 62.6oC. After 1 hr temp = 61.5oC.

pH meter playing up so no mash pH reading. Adjusted as normal to hit 5.4. Saved a sample to test at work and soaked the pH electrode in KCl solution....

17L at 1.065. Diluted to 20L at 1.055. Pitched yeast at 25oC.

Saturday 26th September 2015 - Kegged with 125g Southern Passion. FG = 1.014. 5.4% ABV...

Kegged Wed 30th September 2015 - pressure transfer

Keg kicked Mon 19th October 2015 - new dry hopping seemed to work well. Beer had good hop flavour, though the aroma wasnt all I had hoped for. Overall one of the best IPAs I have made this year, but still only 80% of where I want to be. Will brew a similar recipe again very soon.



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  • Public: Yup, Shared
  • Last Updated: 2015-10-20 18:43 UTC
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