Brew51 16/2/21 - Cascade - Taipari Fresh Hop - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew51 16/2/21 - Cascade - Taipari Fresh Hop

181 calories 18.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 80 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 39 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday February 12th 2021
1.055
1.013
5.5%
38.9
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - American Ale Malt3 kg American Ale Malt 37.3 2.54 31.6%
5 kg New Zealand - Pilsner Malt5 kg Pilsner Malt 37.3 1.93 52.6%
1 kg New Zealand - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 10.5%
500 g New Zealand - Rolled Oats500 g Rolled Oats 12.4 1.4 5.3%
9.50 kg / $ 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 24.72 7.7%
40 g Zythos40 g Zythos Hops Pellet 11 Boil 10 min 11.97 15.4%
200 g Cascade200 g Cascade Hops Fresh 7 Whirlpool at 87 °C 10 min 2.2 76.9%
260 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
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
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
Strike water volume at mash thickness of 2.8 L/kg 26.6
Mash volume with grains 32.9
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 28.7 L) 33.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.9 L) 50
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 37 L) 39
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 38 L) 36
Total: 60.4  
Equipment Profile Used: System Default
 
Notes

Treat water previous evening with 2tsp Epsom and 2 tsp Gypsum to each HLT.
Start adding grains and strike water to tun at 0900. Mash start 0920. Start recirculating at 1010.
Start sparge and runoff to kettle at 1055. Collect 48 Litres.
Boiling at 1140 add 20gms Pacific Gem into boil.
Add 40gms Zythos and 2tsp Irish Moss at 1250 for last 10 minutes.
Flame out at 1300. Start water and fan cooling at 1300. Stop cooling at 88 - 90C wait and start Whirlpooling with 225gms Fresh Cascade Taipari Hops at 86C - Bloody rubber dam intake from kettle clogged no run to pump. Get rid of rubber dam and elbow and bang the valve with rubber handle finally getting run but now temp less than 80C bring temp up to 86C with gas - recirculation still not happening due to hop cones getting into lines and pump - give up and will manual whirlpool when cooled. Manual whirlpool 24C for 1 1/2 minutes at 1450.
Start runoff to SS64 at 1540/ 23C with 38/39L total after boil etc...
O.G. 1054 = 70% efficiency nice clear golden colour. Collect 36L.
Pitch Yeast ( 400ml yeast cake, pour off wort add 300ml filtered water - S04 ex brew50 taken on 26/1 ) at 1715.
Wednesday 0800 yeast starting to form on top of beer and light bubbling started at 1330.
Thursday 18th continuous bubbling with pleasant yeast smell 23.6C and 19.9 ambient temp.
Sunday21, Monday 22 slow bubbling every 20secs.
Tuesday 23/2 take off 750ml yeast under CO2 pressure 2psi and sample for gravity reading 1016 giving 5.12%. Taste and smell slightly lollyish?? Leave for another day or so and monitor bubbling, smell and taste.
Wed 24/2 still light lolly smell but taste improved - runoff 18Litres to Keg4 4 x 500ml bottles and remaining 14 litres to MJ fermenter with 100gms Nelson Sauvin for Dry Hop. Into fridge set at 16C.
Sunday 28th smell and taste no hint of lollyness? clean light hoppy and smooth, fairly clear - drop temp to 3C to cold crash.
Sadly both kegs soon develop probable Diacetyl off flavour? After 2 months taste still there no dry hopped worse than dry hop. Very vegetal - too fast ferment or ferment not finished properly.

Last Updated and Sharing
 
324
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-23 22:48 UTC