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Brew10 - 29/4/19

Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Sunday April 28th 2019

Original Gravity:

1.050

Final Gravity:

1.009

ABV (standard):

5.4%

IBU (tinseth):

79.6

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - Ale Malt4 kg Ale Malt	37.4	3.05	94.1%
0.25 kg	New Zealand - Red Back Malt0.25 kg Red Back Malt	35.4	32.99	5.9%
4.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
43 g	Chinook43 g Chinook Hops	Pellet	13	Boil at 100 °C	90 min	79.64	41.7%
30 g	Citra30 g Citra Hops	Pellet	11	Dry Hop at 18 °C	4 days		29.1%
30 g	Mosaic30 g Mosaic Hops	Pellet	12.5	Dry Hop at 18 °C	4 days		29.1%
103 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
43 g	Chinook (Pellet) 43 g Chinook (Pellet) Hops	79.64	41.7%
30 g	Citra (Pellet) 30 g Citra (Pellet) Hops		29.1%
30 g	Mosaic (Pellet) 30 g Mosaic (Pellet) Hops		29.1%
103 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12 L	Infusion	--	67 °C	90 min
15 L	Sparge	--	67 °C	45 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 91 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

Start Mash at 0800. 4kg Gladfield Ale and 250gm Gladfield Redback at 67C in 12L water ( with 1tsp Magnesium Sulphate and 1tsp Calcium Sulphate added to HLT 20L total ).
Start Sparge at 0930-1030 Collect 27 Litres - ( sparge with 19 litres + 12 in mash = 31 litres so still 4 litres in grain?? ). Flow a little sticky - suspect tap!!
Fire up gas at 1020 with 20 litres add another 6 litres from second pot. Boil achieved at 1055 and wort chiller in to sterilise. Add 40 gms chinook in spider at boil. Boil with lid off!!!
Flame out at 12.30. 24Litres after boil.
Start chilling ( 2 ice packs in box with coil tubing ) 1235. 30C at 1315. 25C at 1330.
Start runoff into MJ Fermeter at 1335 - finish at 1445. Collect 20Litres at 1050OG.
Hydrate 2 sachets US05 at 1520 for 20 mins. Pitch into fermenter at 1540 and aerate/ stir vigorously. Into fridge 1540. at 18C. Started bubbling when checked 0700 next morning.
Go well Brew10.
Sunday 5/5 add 30gms Mosaic and 30gms Citra as dry hop.
Wednesday 8/5 chill fridge to 4C. Tasting good.
Bottle Friday 10/5 1500 24 x 750ml and 2 x 500ml = 19Litres. Forgot to take final gravity.

Last Updated and Sharing

209

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Brews

Public: Yup, Shared
Last Updated: 2019-05-13 21:12 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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