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Bird Hands

175 calories 18 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: James Bird
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created Wednesday October 21st 2015
1.057
1.014
5.64%
76.22
6.75
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg United Kingdom - Maris Otter Pale4.75 kg Maris Otter Pale 38 3.75 86.4%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 13.6%
5.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Boil 60 min 26.29 4.7%
14 g Nelson Sauvin14 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 5.16 4.7%
14 g Citra14 g Citra Hops Pellet 11 Boil 5 min 4.54 4.7%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 90 °C 20 min 13.89 8.3%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 90 °C 20 min 12.22 8.3%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Whirlpool at 90 °C 20 min 14.11 8.3%
61 g Nelson Sauvin61 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 20.3%
61 g Citra61 g Citra Hops Pellet 11 Dry Hop 5 days 20.3%
61 g Simcoe61 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 20.3%
300 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) 190 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
North East US IPA profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 18 150 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=61JR1LJ




























Mash Chemistry and Brewing Water Calculator
 
Notes

Thursday 22nd October 2015 - 1.6L starter of WY1318

Saturday 24th October 2015 - 0.5L of starter removed for future use. Starter added to the fridge to settle overnight.

17.5L at 1.055

Monday 2nd November (Day 9) - Kegged in CO2 flushed DH filter keg with dry hops 183g DH (>10g/L).

CO2 transferred using new set up. Worked terribly with CO2 leaking out of the carboy cap and the transfer taking a very long time...

FG=1.014. 5.4% ABV. pH = 4.18.

Tuesday 3rd November 2015 - Rolled the keg to agitate the hops. Leaking from liquid post. Bubbled CO2 through liquid out to keep pressure and further agitate hops.

Wed 4th November - Started cold crash of dry hop keg.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-12-01 19:07 UTC
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