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Brew24 - Taipari3 19/12/19

Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Wednesday December 18th 2019

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.5%

IBU (tinseth):

39.7

SRM (morey):

9.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	95.2%
0.25 kg	New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt	35.4	96.45	4.8%
5.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
21 g	Pacific Gem21 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	90 min	39.71	14.9%
20 g	Citra20 g Citra Hops	Pellet	11	Whirlpool at 100 °C	10 min		14.2%
20 g	Mosaic20 g Mosaic Hops	Pellet	12.5	Whirlpool at 100 °C	10 min		14.2%
80 g	Wakatu80 g Wakatu Hops	Leaf/Whole	7.5	Dry Hop	8 days		56.7%
141 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
21 g	Pacific Gem (Pellet) 21 g Pacific Gem (Pellet) Hops	39.71	14.9%
20 g	Citra (Pellet) 20 g Citra (Pellet) Hops		14.2%
20 g	Mosaic (Pellet) 20 g Mosaic (Pellet) Hops		14.2%
80 g	Wakatu (Leaf/Whole) 80 g Wakatu (Leaf/Whole) Hops		56.7%
141 g / $ 0.00

Priming

CO₂ Level: 2.44 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

Mash start 0900 with 5kg Maris Otter Low Colour Malt and 250gms Gladfield Dark Crystal Malt freshly crushed in Tun at 67C.
Start sparge at 1110. Collect 32.5L.
start boil 1140 with 29L add another 3.5L.
21gms Pacific Gem in spider in at 1205.
Boil start at 1225. Cooiling coil in at 1325.
20gms Citra and 20gms Mosaic into boil ( not spider ) at 1350.
Flameout at 1400. Start chilling at 1400, 33C at 1515,
Start runoff to MJ Fermenter at 1530 Collect 25L O.G. 1050 at 30C = 1052.
Pitch yeast at 1820 - ex T2 MJ36 warmed at added to wort for 1/2 hour. Stir vigourously. Go well T3.
Friday 1000 no noticeable bubbling yet although water level in airlock has changed so maybe just starting.
Saturday 21st 1640 bubbling every 2 secs smells good.
Sunday still bubbling well 2-3 secs.
Monday 23 every 3-4 secs at 1000, 5-7 secs at 1700.
Tuesday 24th. Bubbling every 10-15 secs. Add 80gms Wakatu pellets for dry hop. Raise temp to 22C at 1720 for D Rest.
Wednesday 25th. Merry Christmas. Drop temp to 16C at 2005.
Friday 3/1 Rack off MJ1 into MJ2 and into fridge temp 12C. Tasting a bit weird Can't identify taste maybe lollyish or soft cough medicinal?? Gravity 1013.
Friday 10/1 tastes heaps better can't notice previous taste particularly. Sanitise bottles 0930 - 1100 . Rinse and dry.
Collect 24 x 750ml, 6 x 500ml 1 x 946ml GG = 22Litres total.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-01-10 02:08 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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