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Brew12 - 28/5/19

154 calories 14 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Tuesday May 28th 2019
1.047
1.009
5.1%
71.5
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - American Ale Malt4 kg American Ale Malt 37.3 2.54 88.9%
0.25 kg New Zealand - Aurora Malt0.25 kg Aurora Malt 37.2 29.44 5.6%
0.25 kg New Zealand - Red Back Malt0.25 kg Red Back Malt 35.4 32.99 5.6%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Gem25 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 51.39 46.3%
2.50 g Citra2.5 g Citra Hops Pellet 11 Boil at 100 °C 90 min 3.67 4.6%
2.50 g Mosaic2.5 g Mosaic Hops Pellet 12.5 Boil at 100 °C 90 min 4.17 4.6%
12 g Citra12 g Citra Hops Pellet 11 Hopback at 90 °C 45 min 5.74 22.2%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Hopback at 90 °C 45 min 6.52 22.2%
54 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Infusion 67 °C 60 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 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
Filtered water no additives.
Mash Chemistry and Brewing Water Calculator
 
Notes

28/5/19 Brew 12.
Start mash at 1140 at 67C 13 litres - 60Mins Mash Time.
Start sparge at 1245 trying new ice cream container with lots of small holes. Collect 20L for initial boil startup. Add another 10L and finish sparge at 1345.
Add 25gms Pacific Gem, 2.5gms Citra and 2.5gms Mosaic in spider at near boil. Boiling at 1345.
Cooling coil in at 1425. Boiling again 1430.
Flame out at 1515. Start cooling at 1515. Ad 12gms Citra and 12gms Mosaic at 90C. 31C at 1615. Start collection 1620, finish at 1710. Total 23L. OG 1046 at 27C = 1047 = 78%.
Saturate yeast 1845 - 1900. Pitch yeast at 1900 stir vigorously.
Wed 29/5 slight bubbling at 0800 and going strong by 1330.
Bubbling slowed by Mon 3/6. Tues 4/6 0900 add light to fridge and try to bring temp up to 20C ( 20C +/-1 setting ). Fridge showing 20C at 1300.
Wed 5/6 at 0900 drop temp to 10C.
Saturday 8/6 Gravity 1012-1013 so 4.46-4.53% . Still a bit of yeast on top so scoop off and let settle for an hour. Collect 24x750ml and 9x500ml = 22.5Litres.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-08 20:48 UTC
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