gator 25/021526 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

gator 25/021526

199 calories 18.4 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30.18 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 199 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday February 24th 2022
1.065
1.013
6.9%
36.0
11.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg Crisp Malting - Extra Pale Maris Otter5.5 kg Extra Pale Maris Otter 37.5 3.84 76.4%
0.30 kg Crisp Malting - Cara Gold malt0.3 kg Cara Gold malt 34 35.86 4.2%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 38.87 3.84 6.9%
0.40 kg Weyermann - Munich Type I0.4 kg Munich Type I 38 14.51 5.6%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 4.11 6.9%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g antifoam1 g antifoam Hops Leaf/Whole 0 Boil 60 min 0.3%
10 g Barth-Haas - Hallertauer Magnum (13.5 AA)10 g Barth-Haas - Hallertauer Magnum (13.5 AA) Hops Pellet 15 Boil 60 min 16.83 3.2%
0.80 g protofloc 1/4 of a tab0.8 g protofloc 1/4 of a tab Hops Leaf/Whole 0 Boil 15 min 0.3%
1.50 g yeast vit1.5 g yeast vit Hops Extract 0 Boil 15 min 0.5%
10 g Centennial (10 AA)10 g Centennial (10 AA) Hops Pellet 8.6 Boil 5 min 8.2 3.2%
10 g Simcoe (12.7 AA)10 g Simcoe (12.7 AA) Hops Pellet 11.5 Boil 5 min 10.97 3.2%
40 g Artisan - Centennial (9.7 AA)40 g Artisan - Centennial (9.7 AA) Hops Pellet 8.6 Whirlpool at 70 °C 15 min 12.8%
40 g Artisan - Simcoe (13.5 AA)40 g Artisan - Simcoe (13.5 AA) Hops Pellet 11.5 Whirlpool at 70 °C 15 min 12.8%
10 g Centennial (10 AA)10 g Centennial (10 AA) Hops Leaf/Whole 10 Dry Hop (High Krausen) 0 days 3.2%
10 g Simcoe (12.7 AA)10 g Simcoe (12.7 AA) Hops Leaf/Whole 12.7 Dry Hop (High Krausen) 0 days 3.2%
40 g Yakima Valley Hops - Strata (12 AA)40 g Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Dry Hop (High Krausen) 0 days 12.8%
40 g Centennial (10 AA)40 g Centennial (10 AA) Hops Leaf/Whole 10 Dry Hop 3 days 12.8%
40 g Simcoe (12.7 AA)40 g Simcoe (12.7 AA) Hops Leaf/Whole 12.7 Dry Hop 3 days 12.8%
60 g Yakima Valley Hops - Strata (12 AA)60 g Yakima Valley Hops - Strata (12 AA) Hops Leaf/Whole 12 Dry Hop 3 days 19.2%
313.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 ml Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
16 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
17 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.2 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 18 10 52.5 240 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.6 L at grain temp 18c - use bf calculator Infusion 74 °C 67 °C 60 min
16 L Batch Sparge 76 °C 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38 L) 38.3
Mash volume with grains (equipment estimates 42.7 L) 43
Grain absorption losses -7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 30.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Volume into fermentor 24
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

MALT
BOX OF TOYS
MAGNUM
yeast vit
SALTS


Estimated efficiency 70%
OG target 1064
Preboil = 30 litres at 1050-1053

  • 20% evapouration = 1064
  • 30% evapouration = 1069
    Post boil target 1067
    Liqourback to 1064 (about 1 ltr- calculate on the day)
  • liqourback 10% = 2ltrs ish
  • ltrs to trub

    FG target 1010-1014
    ABV Target 6.2%
    wlp029 at 78% attenuation - CHECK - 1012 = 6.2%
    SRM target 10
    IBU 30-40

    FG Gator 10 + ABV 7.2%
    FG Bosko 15 + ABV 6.5%
    FG Centennial 12.5 + ABV 7.2%
    IBU Bosko 40
    IBU Gator 15
    IBU centenial 65
    IBU janish 70
    IBU gatorade 40

    Hopbill:
    12g Magnum
    100g Simcoe
    100g Centennial
    100g Strata
    Aroma total: 300g
    5 min @ 0.8g/ltr (24ltr)
    Whirlpool @ 3g/ltr (24ltr)
    Cast out @ 3g/ltr (20ltr)
    DH @ 7g/ltr (20 ltr)
    (DH + Cast out = @10 g/ltr)

    Water:
    Janish treatment
    https://scottjanish.com/west-coast-ipa-recipe-2/

    BREW PLAN
  • Mash in brew 1
  • Use Second kit to heat sparge water
  • Brew 1 knock out and whirlpool
  • Cooling 20-30 min
  • Brew 2 mash in - now from this point we have 1 hour to quick clean brew 1 kit to heat sparge water
  • How long does heating take?
  • Brew 1 (now transferred to fermenter) use brew 1 kit to heat sparge water for brew 2

    --------------------------------------
    BREW DAY CHECKLIST
    0.1 Treat mash water lactic 0.6ml/ltr
    1 FV CIP + Cooling coil + syphon + syphon filter + paddle + sampling equipment+ isprop
    2 Sparge water heat and treat lactic 0.6/ltr & check ph
    3 Hop prep weigh out
    4 Lipo - proto - copper salts
    5 Alarms for hop additions
    6 Sanitise spider for cast out
    7 Clean and sanitise paddle post whirlpool
    8 Yeast prep
    9 Heat water for liqourback


    MASH RECORD:
    Mash thickness: 3ltr/kg
    Grain temp:
    Strike temp calculation:
    (around 8c drop from strike to mash at grain temp 18c)
    Mash temp target: 67
    Mash temp actual:
    Mash in time:
    15 mins into mash Mash pH target: 5.2
    Mash pH actual:
    Vorlauf 15 mins:
    Mash out time:
    Mash efficiency:
    Collection volume post mash removal:
    Sparge volume actual:

    BOIL RECORD:
    Preboil volume target: ~30ltr
    Preboil volume actual:
    Preboil vorlauf with sieve to catch husk:
    Pre-boil pH target: 5.1
    Pre-boil pH actual:
    Lactic acid addition: (0.1ml hopefully around pH 0.1 drop)
    pH post lactic:
    Preboil target: ~1050
    Preboil actual SG - cool & use refratometer calc:
    Boil on time:
    Antifoam:
    Hops@60:
    Proto + yeas vit @15:
    Hops @5:
    KO time target:
    KO time actual:
    Post boil gravity - cool & use refratometer calc
    Evaporation total:

    WHIRLPOOL RECORD:
    Whirlpool cooling start time:
    Whirlpool hit 70c & hops added start time:
    Whirlpool hops added:
    Whirlpool hopstand 20 mins:
    Estimated time from KO > WP cooling > Whirlpool > WP rest: 40 mins

    Cooling start time:
    Target temp: 18C
    Cooling end time:
    Cast out with hop spider?? + aeration:
    SG pre-liqourback - cool & use refratometer calc:
    Liqourback vol:
    Yeast pitch actual grams:
    Shake bucket for o2 or aeration paddle:
    OG target: ~1065
    OG actual - cool & use refratometer calc:
    D0 pH target: ~5.0
    D0 pH actual:
    Cast out hops added:
    ----------------------------------------
    Post ferment; 7-10 days
    Soft crash temp: 8oC
    DH hops added: 4 days on DH rest
    Priming:
    Package:
    ----------------------------------------

    Estimated drop stike > mash 8C at grain temp 18C
    Strike at 75 (7c drop)
    Mash target 68
    Heat if lower than 66
    Mash at 3 ltr/kg

    WATER PROFILE
    pd raw liqour pH: 7.9
    pd liqour hot at 0.6ml/ltr lactic pH: 5.3

    ** Figure out water**



    Losses estimation:
    Grain absorbsion 1ltr/kg = 7 ltr
    Preboil target volume: 30ltr
    Mash strike volume: 21 (@ 3ltr/kg/7kg mash =.14 collected from mash)
    Sparge volume: 13ltr to hit 30ltr kettle preboil

    Evap estimate 4ltrs/hr at 1900 watts = 4ltr = wort vol post boil target 26ltr
    Kettle trub hops = 1.5 ltr = wort volume post hops/trub = 24.5
    Shrinkage 4% = 1ltr = 23.5ltrs in fermenter
    Total = 15ltr loss
    Post boil target 24-25ltr
    https://www.thehomebrewforum.co.uk/threads/robobrew-water-volumes.83943/


    20ltrs water ready for sparge
    Target acutal sparge volume 13-14ltr
    Preboil target volume 30
    Vorlauf at start with grainscreen/sieve on top of mash

    Whilst sparging with jug? set kettle to 90c to preheat

    grain bin into bucket incase we need to sparge more

    Use sieve & skim husk on top
    Quick vorlauf pre boil and use sieve to catch any more husk

    BOIL:
    Sample:
    Preboil: around 1050-1054
    Preboil gravity with refractometer & pippet, cool with ice water
    ph target 5 and lactic treatment at 0.1ml/0.1 pH above 5.0

    Target evapouration 20% + 4% shrinkage

    Whirlpool:
  • Boil off
  • Cool to 75c
  • Powerdrill for whirlpool?
  • 20-30 min rest

    Boil around 102/103 c

    Yeast voss kviek 17g
Last Updated and Sharing
 
463
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-25 15:26 UTC