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Brew 34 - 17/04/20 - A Brew For Stu.

Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Thursday April 16th 2020

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

41.6

SRM (morey):

7.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Pilsner3 kg Pilsner	38	1.6	57.7%
2 kg	New Zealand - Ale Malt2 kg Ale Malt	37.4	3.05	38.5%
0.20 kg	Gladfield - Dark Crystal Malt0.2 kg Dark Crystal Malt	35.4	96.45	3.8%
5.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Pacific Gem10 g Pacific Gem Hops	Pellet	15.4	Boil	90 min	19.31	8.3%
30 g	Wakatu30 g Wakatu Hops	Pellet	3	Boil	90 min	11.29	25%
20 g	Mosaic20 g Mosaic Hops	Pellet	12.5	Boil	5 min	5.84	16.7%
20 g	Citra20 g Citra Hops	Pellet	11	Boil	5 min	5.14	16.7%
20 g	Citra20 g Citra Hops	Pellet	11	Hopback	0 min		16.7%
20 g	Mosaic20 g Mosaic Hops	Pellet	12.5	Hopback	0 min		16.7%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Pacific Gem (Pellet) 10 g Pacific Gem (Pellet) Hops	19.31	8.3%
30 g	Wakatu (Pellet) 30 g Wakatu (Pellet) Hops	11.29	25%
40 g	Mosaic (Pellet) 40 g Mosaic (Pellet) Hops	5.84	33.4%
40 g	Citra (Pellet) 40 g Citra (Pellet) Hops	5.14	33.4%
120 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L		Infusion	67 °C	67 °C	--

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) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Start mash at 0845 with 3kg Weyermann Pilsner Malt, 2 kg Gladfield Ale Malt and 200gms Gladfield Dark crystal Malt in 14L of water treated with 1/2 tsp Gypsum and 1/2 tsp Epsom Salts. 67C.
Start sparging at 1020 Collect 30L total pre boil.
Fire up kettle at 1050 with 23 litres add another 7L at 1100.
Boiling at 1123 add 10gms Pacific Gem & 30gms Wakatu in Spider.
Add Cooling Coil at 1225.
Add 20gms Mosaic and 20gms Citra at 1255.
Flame out at 1300 start cooling 1305 2 coil & 2 fan cooling and add 20gms Citra and 20gms Mosaic.
Temp at 1400 25-28C.
Start runoff to SS Fermenter O.G 1052 = 73%. Collect
Pitch yeast ( US05 ex 31 & taken from 33 transfer today - orig. 1 sachet ) at 1630 and stir vigourously. Go very well Brew34.
Saturday 18/4 0930 bubbling away every second.
Sunday 19/4 bubbling every 1-2 secs. Slightly odd almost mussel smell to yeast gas??
Wed 22/4 bubbling slowed to 6-8secs, tasting and smelling good previous mussel smell pretty much gone. Still cloudy with suspended yeast. Raise temp to 23C for D rest.
Thursday 23/4 Tasting really delish smooth with pleasant fruity citrus notes not overly bitter. Gravity 1010-12.
Friday 24/4 Taste and smell really yum citrus with apricot??? Drop temp to 5C. Take off yeast from bottom outlet forBrew35.
Monday 27/4 1400 add 250ml gelatine.
Tuesday 28/4 1100 Keg 18-19L and 2x750 and 2x500ml bottles giving 21.5L.
When kegging and bottling the aroma from beer is amazing - Possible Grapefruit with Apricot/ Peach/ Nectarine and or Mango fruitiness?? and fresh hop full flavour.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-28 07:18 UTC

System Default

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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