Test1 20230204 - Beer Recipe - Brewer's Friend

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Test1 20230204

176 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.5 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Thursday September 3rd 2020
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OG: 1.050 FG: 1.008 ABV: 5.5% IBU: 53

1.057
1.016
5.4%
55.2
3.8
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pilsner1 kg Pilsner 37 1.8 66.2%
0.26 kg Crisp Malting - Pale Wheat Malt0.26 kg Pale Wheat Malt 38.7 2 17.2%
0.11 kg Crisp Malting - Flaked Torrified Oats0.11 kg Flaked Torrified Oats 33 3.2 7.3%
0.14 kg Lactose (Milk Sugar)0.14 kg Lactose (Milk Sugar) 41 1 9.3%
1.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Simcoe27 g Simcoe Hops Pellet 12.7 Whirlpool at 77 °C 20 min 17.15 29.7%
38 g Mosaic38 g Mosaic Hops Pellet 12.5 Whirlpool at 77 °C 20 min 23.75 41.8%
26 g Citra26 g Citra Hops Pellet 11 Whirlpool at 77 °C 20 min 14.3 28.6%
91 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Lactic acid Water Agt Mash 50 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 39.1 g       Temp: 12 °C       CO2 Level: 2.6 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
4.5 L Temperature 72 °C 68 °C 60 min
5.5 L Sparge 72 °C 72 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.3 L) 12.7
Mash volume with grains (equipment estimates 15.2 L) 13.6
Grain absorption losses -1.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 12.2 L) 10.5
Boil off losses -5.7
Post boil Volume (equipment estimates 6.5 L) 7
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 6.5 L) 6
Total: 12.7  
Equipment Profile Used: System Default
 
Notes

1) Made the mistake of comparing post mash gravity to OG assuming it was way too low. Consequently added 200g of grain and mashed for another 30 mins. I think the extra 30 mins was a reasonable amount of time but the extra grain was not necessary.
2)Post mash volume was about 10.L. Boil was ok added lactose with 10 mins left or 1/2L left to boil off to get to 7L.
3) Cooled almost instantly to 80 then 75, added hops for 20 mins then cooled to 20 deg which took another 20-30 mins
4) OG measured 13.2 or 1053. Pitched yeast fine. Yeast was already cooking with a dextrose starter.
5) Seemed to stop fermenting after 1-2 days probably 1-1,5 days. The gravity was 10 or 1030 3% ABV which is too high. Left for another 2 days but no action even with a bit of heat treatment. Perhaps the yeast was old and not enough of it.
6) Day 4-5 added another starter of the same yeast oyl-052. Again this was cooking in a starter but agian a dextrose starter. Lets see how this works. If it doesn't then it's a very sweet weak beer.

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  • Last Updated: 2023-02-04 12:11 UTC