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Brew4 - 31st Jan2019

151 calories 14.6 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created Wednesday January 30th 2019
1.046
1.010
4.7%
54.9
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 94.1%
0.25 kg New Zealand - Light Crystal Malt0.25 kg Light Crystal Malt 35.4 31.98 5.9%
4.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil at 100 °C 90 min 21.32 8.6%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil at 100 °C 90 min 8.72 8.6%
15 g Goldings15 g Goldings Hops Pellet 4.5 Boil at 100 °C 90 min 8.72 8.6%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil at 100 °C 90 min 16.15 5.7%
40 g Citra40 g Citra Hops Pellet 11 Hopback at 100 °C 90 min 22.9%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Hopback at 100 °C 90 min 22.9%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 1 days 22.9%
175 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10 L Infusion 65 °C 105 min
18 L Sparge 65 °C 45 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

31.1.19
Start mash 0830 -
4kg Gladfield Ale Malt
250g Gladfield Crystal
Mash temp consistently 64-65C
Start Sparge at 10.15, return first 1.5l to Mash Tun. Wort collection starts at 10.25. Ends at 11.15 - started initial boil at 11.05 with 22l keep collecting and add 4.5l to near boil. Rolling boil achieved at 12.00.
15g Fuggles, 15g Goldings, 15g Citra, 10g Mosaic added to kettle in spider prior and up to boil. Wort chiller in for steralise ( boiled water over it prior ) at 13.40. Boil finished at 14.00. 40g Citra and 40g Mosaic into spider at flame out.
Start chill at 14.50. 38C at 15.15, 30C at 1535, 27C at 1600. End chill at 27C at 16.00.
Start runoff to Fermenter at 27/28C at 1605.
Yeast ( Safale US05 ) starter at 16.34. Going well at 17.00. Pitched at 17.20. OG 1046. Sitting at 26C at 2100 no bubbling yet. To go into fridge next morning at 17.5/18.5.
Bubbling happily next morning. Into fridge at 10.00.
Still bubbling/ fermenting Sunday 10.1??? Removed top yeast Thursday 7th and Sunday 10th. Tastes real good tho.
Still minor bubbling on Mon 18th. Add 40gm Citra for Dry Hop.
2tbsp Gelatin in 500ml hot water added to top of brew Wednesday 20th at 1000.
Bottle Friday 22nd looking very clear. 22 x 750ml bottles, 7 x 500 ml bottles - 20 litres total bottled.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-02-22 06:50 UTC
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