UB40 14/07/20 - 1st 50*** - Beer Recipe - Brewer's Friend

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UB40 14/07/20 - 1st 50***

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 100 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Monday July 13th 2020
1.061
1.015
6.1%
41.6
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg New Zealand - Ale Malt9 kg Ale Malt 37.4 3.05 96.8%
300 g German - CaraRed300 g CaraRed 34 20 3.2%
9.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Gem30 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 32.65 14.3%
30 g Southern Cross30 g Southern Cross Hops Pellet 12.5 Boil at 100 °C 10 min 8.98 14.3%
50 g Taiheke50 g Taiheke Hops Pellet 7 Hopback at 80 °C 0 min 23.8%
50 g Taiheke50 g Taiheke Hops Pellet 7 Dry Hop 0 days 23.8%
50 g Southern Cross50 g Southern Cross Hops Pellet 12.5 Dry Hop 0 days 23.8%
210 g / $ 0.00
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 75 °C 67 °C 90 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.05 L. Suggest reducing initial water volume to 45.4 L and adding 2.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 27
Mash volume with grains 33.1
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 31.3 L) 33.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 50
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 38.3 L) 42
Hops absorption losses (hopback) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41.8 L) 38
Total: 60.2  
Equipment Profile Used: System Default
 
Notes

Tuesday 14/7/20
Mash start 0950 Strike water 75 mash temp 67-68C. 1110 still up at 67C start recirculating 1112 with HLT temp 74. Running very clear at 1120 first 10 mins bits of grain visible.
Start transfer to Kettle at 1130. 25L wort at 1145 but running to fast for sparge to keep up. Stop 5mins for sparge level to catch up. Grain temp 64C at 1150 after using 20L from HLT. 30L wort at 1150, 36L at 1200, 45L at 1205, 48L at 1210. add 2L collected in pot at 1220.
Flame start 1150. Kettle 67C at 1200, 83C at 1210, 93C at 1225. Temp reading 99/100C and starting to boil at 1235
Add 30Gms Pacific Gem in spider at 1220. Ticketyboo at 1242.
Cooling coil in at 1345.
Add 30gms Southern Cross at 1410. Flame out at 1420 and start cooling.
Add 50 gms Taiheke at 1430 when 80C.
41-42L after boil.
1455 ( 35mins cooling ) cooled to 34C. 1500 - 30C.1520 - 25C.
Stop water cooling leave fans on at 1510.
Still looking murky ( no great cold break ) at 1520 fire up water again see if I can get temp down a little.
1530 - 20C and OG 1060 = 80%
Start runoff to F1 at 1530. Collect 18/19L
Start runoff to F2 at 1640. Collect 18/19L
Pitch yeasts at 1800
F1 S04 ex Brew39 12/6
F2 US05 saturated for 1 hr
Wed 15/7 0800 F1 bubbling away well every1 sec. F2 no activity pitch another sachet saturated US05 at 1100 just starting to bubble. F2 bubbling well underway at 1400.
Friday 17/7 F1 at 20.5C bubbling slowed to almost zero. Gravity reading 1016. F2 at 21.4C still bubbling away every 2 secs.
Sat 18/7 F1 no bubbling. F2 bubbling slowed to every 4-5 secs. Raise temp to 22.5C for D Rest.
Monday 20/7 F1 Gravity 1015. Rack F1 off to MJ and add 50gms Taiheke for dry hop - collect 18.25L. Very slightly murky but also very bright. Lovely smell and taste - smooth honeyed malt side with good balanced hop bitterness - round and soft mouthfeel.
Mon 20/7 F2 Gravity 1015. Runoff to F1 ( cleaned and sterilised from earlier ) add 50gm Southern Cross for dry hop. Collect 19L.
Taste more forward bitterness and a slightly lolly/ fruitiness compared to F1. A bit more murky than F1.
29/7 Transfer F1 to Keg1 -looking very clear and tasting smooth not overly dry hoppy - good balance. Weight after filling 19KG probably 16L??. F2 still hops with some yeast on top. Stir and drop to 2.5C
Thurs 30/7 Transfer F2 to Keg 2, looking much clearer. Taste crisp a little tart front of tongue hit. Weight empty 4kg - full 21kg so 17L??
Thursday 6/8 both tasting like good standard Bitter styles without large dry hop notes yet. Good carbonation after 1 week and both clearing well.

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  • Last Updated: 2022-08-09 23:45 UTC