Brew47 - OK ( Oat & Kawakawa ) 20/11/20 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew47 - OK ( Oat & Kawakawa ) 20/11/20

186 calories 16.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Thursday November 19th 2020
1.057
1.010
6.1%
41.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Gladfield - American Ale Malt8.5 kg American Ale Malt 37.3 2.54 91.9%
250 g Gladfield - Red Back Malt250 g Red Back Malt 35.4 32.99 2.7%
500 g New Zealand - Rolled Oats500 g Rolled Oats 12.4 1.4 5.4%
9,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil 90 min 20.71 11.1%
30 g Southern Cross30 g Southern Cross Hops Pellet 6 Boil 90 min 12.1 16.7%
50 g Zythos50 g Zythos Hops Pellet 5 Boil 5 min 3.13 27.8%
80 g Zythos80 g Zythos Hops Pellet 5 Hopback at 88 °C 0 min 5 44.4%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g kawakawa Herb Boil 25 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
26 L Infusion 74 °C 67 °C 90 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.45 L. Suggest reducing initial water volume to 45.4 L and adding 4.05 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 25.9
Mash volume with grains 32
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 33.7 L) 33.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.5 L) 49
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 40.4 L) 44
Hops absorption losses (hopback) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 43.6 L) 40
Total: 59.2  
Equipment Profile Used: System Default
 
Notes

Filtered Water sits overnight with 1 heap tsp Gypsum and 1/2 tsp Epsom.
Start Mash 0945 - 0950 at 67C. Start recirculation at 1045. Start runoff to kettle 1115.
15L at 1130, Lt Mash Tun fill up 25L at 1045, 45L at 1150. Total 49L.
Fire up gas at 1045. Boiling at 1240.
Add 18gms Kawakawa at 1345 for 25 mins.
Add 50gms Zythos at 1405 for last 5 mins.
Flameout at 1410. Start cooling 1410 with 2 Copper coils and 2 fans.
Add 80gms Zythos at 88C/ 1415.
80C at 1417, 70C at 1421, 60C at 1426, 50C at 1432, 40C at 1140, 30C at 1455, 25C at 1507, 23C at 1517. 1 Hour to drop to 23C. ambient temp outside 25C in basement 22C.
Start runoff to F1 at 1520 collect 19L.
Start runoff to F2 at 1600 collect 19L.
OG 1057 at 22C = 82% efficiency best ever.
Pitch yeast ( US05 ex brew 46 F1 divided into 2 x 380mls ) at 1645. Go well OK Beer.
Saturday 0840 both bubbling every 2-3secs.
Sunday 22nd both still bubbling every 3-4 secs. Good yeast smell.
Monday 23/11 F1 every 7 secs, F2 every 3-4 secs. Good yeast smell both 1t 19.4C.
Tuesday 24/11 F1 every 8-9 secs, F2 every 4-5 secs. Both tasting very nice. Both 18.3C.
Wed 25/11 F1 every 8-9 secs, F2 every 5-6 secs. Both 18.9C and both still very tasty. Add 100gms Nelson Sauvin to F1 for dry hop.
Thursday 26/11 1000 - both bubbling 5-7 secs and both smell and taste really good with slightish dry hop to F1.
Friday 27th F2 every 15 or so secs, F1 every 8 secs.
Sunday 29th 7pm no bubbling in either fermenter.
Monday 30th F2 into fridge at 2C. Both still taste great. Rack F1 off to Keg collect 18L looks pretty clear and tastes great.


Last Updated and Sharing
 
335
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-05 04:51 UTC