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Bird Hands 2.1

160 calories 17.2 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created Sunday September 11th 2016
1.052
1.014
4.94%
79.15
3.87
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 10%
4 kg Baird Extra Pale Maris Otter4 kg Baird Extra Pale Maris Otter 38 2 80%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 28.86 6.2%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 20 min 9.71 4.1%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 9.71 4.1%
30 g Columbus30 g Columbus Hops Pellet 15 Whirlpool at 75 °C 15 min 10.72 12.4%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 75 °C 15 min 8.93 12.4%
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Whirlpool at 75 °C 2 min 11.22 12.4%
60 g Nelson Sauvin60 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 0 24.9%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Dry Hop 2 days 0 23.2%
241 g / 0.00
 
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) 203 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Göteborg - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 15 11 24 70
Mash Chemistry and Brewing Water Calculator
 
Notes

Friday 9th September 2016 - 1.8L yeast starter put on stir plate

Sunday 11th September - Mashed in 64C. Raised temp after 45 mins slowly to 75C. Total mash time 75 mins. Final mash pH = 5.37 (adjusted with 1.5mL 80% lactic acid). Sparged with approx 3L 50C water to rinse the bag. Preboil SG = 1.051.

OG = 1.052. pH = 5.28.

Yeast pitched at 22C and temp controlled fridge set to 20C. Signs of fermentation less than 10 hours later.

Thurs 22nd Sept 2016 - CO2 transfer to DH keg with 60g Nelson / 56g El Dorado / 50g Simcoe. Approx 9g/L. FG = 1.010. 5.5% ABV.

Sunday 25th Sept 2016 - Started to crash the DH keg in the keezer.

Monday 26th Sept 2016 - Keg to keg transfer from DH to serving keg.

Sat 15th Oct - Keg kicked. orangey hops

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-15 20:03 UTC
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