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Brew22 - Taipari1 23/10/19

Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Wednesday October 23rd 2019

Original Gravity:

1.046

Final Gravity:

1.009

ABV (standard):

4.9%

IBU (tinseth):

61.7

SRM (morey):

8.0

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	95%
0.21 kg	New Zealand - Dark Crystal Malt0.21 kg Dark Crystal Malt	35.4	96.45	5%
4.21 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Citra20 g Citra Hops	Pellet	11	Boil at 100 °C	90 min	28.87	14.3%
20 g	Mosaic20 g Mosaic Hops	Pellet	12.5	Boil at 100 °C	90 min	32.8	14.3%
30 g	Citra30 g Citra Hops	Pellet	11	Dry Hop at 19 °C	5 days		21.4%
30 g	Mosaic30 g Mosaic Hops	Pellet	12.5	Dry Hop at 19 °C	5 days		21.4%
40 g	Wakatu40 g Wakatu Hops	Pellet	7.5	Dry Hop at 19 °C	5 days		28.6%
140 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	28.87	35.7%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops	32.8	35.7%
40 g	Wakatu (Pellet) 40 g Wakatu (Pellet) Hops		28.6%
140 g / $ 0.00

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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

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

Wednesday 23/10.
Start Mash 1015 with 4kg Gladfield Ale Malt and 210gms Gladfield Dark Crystal Malt in 12 litres water at 67C.
Start Sparging 1t 1230 with new sparge arm which works really well.
Collect 26 litres and start heat at 1315, add another 4 litres to make total boil size 30Litres.
Add 20gms Citra and 20gms Mosaic at 1330 ( pre boil ). Boil achieved at 1335. Add Cooling Coil at 1415. Flame out at 1500.
Start cooling at 1500. Finish 1610.
Start running to fermenter at 1610. Collect 24L at OG 1044-45 at 26C = 1045-46.
Saturate yeast ( SafalenUS05 )at 1830 - Pitch at 1945.
Thursday 24th Slow bubbling at 1130. Bubbling every 4 secs 1600.
Friday 25th bubbling every 3-4 secs.
Monday 28th Bubbling every 10 secs. Taste is good. 10.00 Lift temp to 21C for DiacetylRest.
Tuesday 29 - bubbling every 7 secs
Wednesday 30 bubbling every 10-15 secs.
Thursday 31st bubbling every 20 secs. Still tasting really good. Thursday 31/10 - Add 30gms Citra, 30gms Mosaic and 40gms Wakatu as dry hop. Drop temp back to 18-19C.
Tasting really good M4/T5/W6/T7/F8 Nov.
Sunday 10/11 drop temp to 5C.
Wednesday 13/11 Final Gravity 1012-3. Bottle Collect 24x750ml and 6x500ml = 21 litres.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-11-20 00:58 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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