Brew53 - " B-Day Best " Kiwi Bitter 18/03/21 - Beer Recipe - Brewer's Friend

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Brew53 - " B-Day Best " Kiwi Bitter 18/03/21

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday March 15th 2021
1.046
1.011
4.6%
35.2
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.16 kg Gladfield - American Ale Malt3.16 kg American Ale Malt 37.3 2.54 28.7%
3.84 kg New Zealand - Ale Malt3.84 kg Ale Malt 37.4 3.05 34.9%
3 kg New Zealand - Pilsner Malt3 kg Pilsner Malt 37.3 1.93 27.3%
750 g New Zealand - Light Crystal Malt750 g Light Crystal Malt 35.4 31.98 6.8%
250 g Gladfield - Red Back Malt250 g Red Back Malt 35.4 32.99 2.3%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Gem30 g Pacific Gem Hops Pellet 15.4 Boil 60 min 25.08 10%
50 g Southern Cross50 g Southern Cross Hops Pellet 3 Boil 10 min 2.95 16.7%
50 g Taiheke50 g Taiheke Hops Pellet 2.5 Boil 10 min 2.46 16.7%
50 g Southern Cross50 g Southern Cross Hops Pellet 3 Hopback 10 min 1.44 16.7%
50 g Taiheke50 g Taiheke Hops Pellet 2.5 Hopback 10 min 1.2 16.7%
70 g Nelson Sauvin70 g Nelson Sauvin Hops Pellet 3.1 Hopback 10 min 2.09 23.3%
300 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 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
29 L Infusion 76 °C 67 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.05 L. Suggest reducing initial water volume to 45.4 L and adding 16.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 29.7
Mash volume with grains 37
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 44.3 L) 47.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.1 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 52.9 L) 54
Hops absorption losses (hopback) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.2 L) 52
Total: 76.9  
Equipment Profile Used: System Default
 
Notes

Mash start 0915 - 67C with 30L water treated with 3 tsp Epsom and 2 tsp gypsum. Start recirculating at 1020.
Pump to kettle and start sparging at 1045. Fire up gas with 25L at 1055. Collect 65L. Boiling at 1150, add 30gms Pacific Gem in spider.
Add 50gms Southern Cross and 50gms Taiheke at 1317.
Flame out and start cooling at 1327. Add 50gms Southern Cross, 50gms Taiheke and 70gms Nelson Sauvin at 87C.
Temp down to 40C at 1412, 30C at 1432, 25C at 1452, 24C at 1500.
54L after boil with coil and spider out. Ambient temp 23.5C.
Whirlpool by hand for 2 mins at 1525 and leave 30mins.
Saturate 2 sachets S04 at 1545.
Start runoff to SS64 at 23C/ 1600. OG 1046 = 70% not too bad.
Pitch yeast at 1900 and stir vigourously.
Friday 19th Bubbling continuously at 24C at 0800. Saturday same.
Bubbling slowed right down Sunday. Monday take gravity 1014 and still very slow bubbling, tasting pretty good, temp down to 20C.
Tues 23/3 still slight bubbling, clearing with some yeast from takeoff, tasting very nice.
Thursday 25/3 runoff 19.5L to F2 and into fridge to chill at 4C. Add 300gms Nelson Sauvin to remaining 30(???)L.
Mon 28/3 Runoff F2 into Keg7.
Run from SS64 into F1 and into fridge to chill 18L, rest run into small keg 5?L and into fridge to cool - a little hop bitsy!!. Possibly about 5L lost due to amount of hops in bottom of fermenter - better to run off to smaller fermenters to dry hop in future.

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  • Last Updated: 2021-06-23 22:49 UTC