12B Australian Sparkling Ale - Beer Recipe - Brewer's Friend

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12B Australian Sparkling Ale

141 calories 10.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 26.49 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ATGANI Brew Co
No Chill: 20 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Thursday September 10th 2020
1.047
1.005
5.4%
34.6
5.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg German - Wheat Malt0.35 kg Wheat Malt 37 2 7.5%
0.25 kg Barrett Burston - Cara malt0.25 kg Cara malt 34.5 17.5 5.4%
0.06 kg German - Acidulated Malt0.06 kg Acidulated Malt 27 3.4 1.3%
4 kg Coopers - Premium Pale Malt4 kg Premium Pale Malt 37 3.2 85.8%
4.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pride of Ringwood25 g Pride of Ringwood Hops Pellet 10 Boil 60 min 34.61 100%
25 g / $ 0.00
 
Yeast
Coopers Ale
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
20 - 27 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
27997
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 1 4 7 280 10
source = Melbourne Silvan dam
target = 115 ppm Ca2+ and 280 ppm SO4-
--------------------------------------
add ==> calcium sulfate (CaSO4) @ 0.5g/L

30g mash water

OR
10g-15g each Calc.Sulph & Calc.Chlor for balanced malt:bitterness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 L Temperature -- 63 °C 30 min
Temperature -- 67 °C 30 min
14.4 L sparge slowly Sparge -- 63 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14
Mash volume with grains 17.1
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20.4 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 26.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.5 L) 23
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Yeast
------------------------------------------

  1. sediment from 2 longnecks, add together + 2inches of wort to bottle
    24hrs @ 25c to reactivate yeast.
  2. use to make 1L starter
    24-36hrs @ 25c

    Ferment
    ------------------------------------------
    20c 3 days
    23c 1 day (ensure full attenuation)
    +2 days for acetaldehyde reabsorption
    Never rack into secondary
    bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

    Priming sugar (+0.5% abv)
    --------------------------
    8g/bottle
    10.5g/L
    200g/19L keg
    Coopers primes kegs with sugar.
    Condition bottles or kegs at 20 °C
    should be well carbonated within a week.
    due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
    However the beer will benefit from a few weeks maturation.

    Alternative Mash
    ---------------------------
    1.single infusion mash at 64–66c
    2.step mash with a rest in the 60–63 °C range



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  • Last Updated: 2021-02-03 00:31 UTC