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Bird Hands 2.1

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

Original Gravity:

1.052

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

79.2

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
45 g	Columbus (Pellet) 45 g Columbus (Pellet) Hops	39.58	18.6%
10 g	Mosaic (Pellet) 10 g Mosaic (Pellet) Hops	9.71	4.1%
100 g	Nelson Sauvin (Pellet) 100 g Nelson Sauvin (Pellet) Hops	18.64	41.4%
86 g	El Dorado (Pellet) 86 g El Dorado (Pellet) Hops	11.22	35.6%
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

733

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Brews

Public: Yup, Shared
Last Updated: 2016-10-15 20:03 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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