Brew36 - 01/04/20 Be Kind Kiwi Ale** Beer Recipe | All Grain Kiwi Ale | Brewer's Friend
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Brew36 - 01/04/20 Be Kind Kiwi Ale**

181 calories 18.2 g 12 oz
Beer Stats
Method: All Grain
Style: Kiwi Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday April 30th 2020
1.055
1.013
5.5%
50.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.64 kg German - Pilsner3.64 kg Pilsner 38 1.6 72.8%
100 g Gladfield - Dark Crystal Malt100 g Dark Crystal Malt 35.4 96.45 2%
1.26 kg New Zealand - Ale Malt1.26 kg Ale Malt 37.4 3.05 25.2%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Gem10 g Pacific Gem Hops Pellet 15.4 Boil 90 min 21.11 10%
30 g Wakatu30 g Wakatu Hops Pellet 3 Boil 90 min 12.34 30%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 5 min 3.19 10%
10 g Citra10 g Citra Hops Pellet 11 Boil 5 min 2.81 10%
20 g Citra20 g Citra Hops Pellet 11 Hopback 0 min 5.24 20%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Hopback 0 min 5.95 20%
100 g / 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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

Mash start 0915. 5kg Grain bill in 15L water treated with 1tsp Gypsum and 1 tsp Epsom Salts. Average 65-66C. Finish temp average 64C.
Start sparge at 1115 ( looking rather murkier than usual ) and collect 29L.
Fire up gas at 1140. Boiling at 1213. Cooling coil in at 1330. Add 10gms Mosaic and 10gms Citra at 1355 into spider. Flame out at 1400.
Start cooling at 1400 with 2x copper coils and 2x fans - lid off this time and cover with tea towel and secure. Add 20gms Citra and 20gms Mosaic at 1404 at 85C, into wort. 20-25C at 1450. Start runoff to MJ1 at 1500.
OG 1054-55 = 73%. Collect 21L
Saturate 1 pkt M36 Liberty Bell in 500ml water at 1530 and pitch at 1650 at 22C and stir well. Go well Brew36.
Saturday 2/5 1130 bubbling away nicely every 1-2 secs smell is good with slightly more hoppiness than yeastiness..
Sunday 3/5 stil bubbling every 1-2 secs.
Monday 4/5 bubbling has slowed to every 6-8 secs.
Temp seems to have kept to around 20C whilst in Icey Tek and wrapped - so faster ferment???
Tuesday 5/5 bubbling pretty much stopped. Gravity 1012ish and tasting absolutely delicious. Temp around 21-22C after sitting in Green Icey-Tek and wrapped in sheets. Try to up temp on MJ heat pad and wrap fermenter for D. Rest.
Wednesday 6/5 at 1000 fermenter temp 22C so put into fridge set to 3C - still tasting good slightly more finished feel with separation to malt and hops.
Friday 8/5 - tasting good as above - still needs to clear quite a lot.
Sunday 10/5 add 250ml hot water gelatine mix.
Tues 12/5 Still murky but fill Keg 18/19L and 3x750ml Bottles.

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  • Public: Yup, Shared
  • Last Updated: 2022-08-09 23:47 UTC
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