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2017-19 - Bird WYNEPA

181 calories 18.2 g 330 ml
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created Sunday October 22nd 2017
1.059
1.014
5.99%
65.19
5.87
5.35
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale 38 3.75 80%
1.03 kg Flaked Oats1.025 kg Flaked Oats 33 2.2 20%
5.13 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.80 g Ekuanot15.8 g Ekuanot Hops Pellet 14.25 Boil 60 min 28.71 4.2%
128 g Ekuanot128 g Ekuanot Hops Pellet 14.25 Whirlpool at 95 °C 15 min 36.48 34.4%
73 g Mosaic73 g Mosaic Hops Pellet 15 Dry Hop 5 days 19.6%
155 g Mosaic155 g Mosaic Hops Pellet 15 Dry Hop 2 days 41.7%
371.8 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L Sparge 66 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
71B-1122
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 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-
100 0 0 120 100 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XXMYX3Z
Mash Chemistry and Brewing Water Calculator
 
Notes

Saturday 28th October 2017 - Made a 1L DME starter of 71B-1122. Inspired by this
https://twitter.com/ScottJanish/status/838204341311967233
https://twitter.com/cha99jab/status/924362567216238594

Sunday 29th October - Mashed in at 63.5C. 30 minute infusion before turning turning on the heat and heating to 67.5 for a second 30 minute infusion. Mash out at 71C. End of mash pH = 5.35.

Whirlpool/Hopstand addition added after wort cooled to 80C. Stirring every 5 mins. Total duration around 20 mins before cooling the wort down to pitching temp and transferring to corny fermentor. Saved 1/3 of the 71B starter for future use and pitched the remaining 2/3 at 20C. Fermentation temp should be low. Ambient temp in the basement is currently 18C. So will ferment in the fridge set to 17C.

A crawling fly had got into the starter. Fished him out but hope this doesnt mean another infected batch... Starter tasted very estery, but had a slight phenol whiff to it that really reminded me of the dumped batches :(

OG = 1.059. Approx 20L. Blow off activity observed after just a couple of hours.

Tuesday 31st October - Blow off activity significantly reduced (1 bubble every 30 seconds). Added a small BT DH charge and capped the corny fermentor.

Sunday 5th Nov - Transferred to purged DH keg on top of 7.5 g/L Mosaic

Tues 7th Nov - Cold crash started

Wed 8th November - Transferred to serving keg. pH = 4.69. FG = 1.020(!). 5.1% ABV

Good not great. Phenol(?) off taste still there in a smaller amount? or is this just a fruity ester / champagne / wine yeast style flavour

Rebrew

Wednesday 31st October 2018

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-31 07:19 UTC
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