Test2 230204 - Beer Recipe - Brewer's Friend

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Test2 230204

149 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday October 11th 2020
1.049
1.009
5.3%
10.9
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Crisp Malting - Finest Maris Otter2000 g Finest Maris Otter 38 3 87.1%
250 g Crisp Malting - Munich Malt250 g Munich Malt 37 10 10.9%
45 g Crisp Malting - Caramalt 15L45 g Caramalt 15L 32.7 17.5 2%
2,295 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Whirlpool at 77 °C 20 min 5.16 40%
20 g Cascade20 g Cascade Hops Pellet 7 Whirlpool at 77 °C 20 min 4.2 40%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Whirlpool at 77 °C 20 min 1.5 20%
50 g / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
0.50 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
14 - 20 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 91 B cells required
Mangrove Jack - Californian Lager M54
Amount:
1 Tsp
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
6.75 L xxx Temperature 73 °C 65 °C 60 min
10.5 L Sparge 75 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.1 L) 18.2
Mash volume with grains (equipment estimates 20.7 L) 19.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 15
Boil off losses -5.7
Post boil Volume (equipment estimates 10.3 L) 11
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 10.8 L) 10
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

Preboil volume was 15 litres with BRX 9.2 1037 which is close. IMash was at around 63c (145F) for 45 mins then up to around 68C (154F) for the last 10 minutes.

Boiled for around 55 mins until 11L left. WHirlfloc added after 35-40 minutes. Flameout then very minor chill to 75x. Added hops for around 35 minutes. Removed hops. Chilled to 22C took around 20 mins.

Tried a whirlpool but not especially effective so the fermentaor has a lot of trub in it. Used the 2112 yeast brough up to room temperature and added a small amount of mangrove jack californian common yeast. made sure there was plenty of aeration. I'm not sure how much 2112 yeast there was. To me it looked like a fairly small amount.

Cooking at round 20-22C indoors for maybe 18 hours then moved to the garage. Temp still around 20-21. Will try and keep it at 18 overnoght

Post boil BRX was 12.85 (1052) but after adding to the fermentor it read 12.3 or 1050.

Started cooking fairly quickly and still going strong after a day.

After 2.5 days fermentation seems to have stopped. BRX reading is 5,7 5,8 or 1007 equating to around 5.7% which is quite a bit higher than expected

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  • Last Updated: 2023-02-04 12:15 UTC