B09 - Gone Bush Kawakawa and Honey Ale 03/06/22 - Beer Recipe - Brewer's Friend

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B09 - Gone Bush Kawakawa and Honey Ale 03/06/22

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 52.5 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday May 31st 2022
1.060
1.011
6.4%
35.8
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg New Zealand - Ale Malt5.5 kg Ale Malt 37.4 3.05 41.4%
6.50 kg Gladfield - American Ale Malt6.5 kg American Ale Malt 37.3 2.54 48.9%
0.30 kg Gladfield - Red Back Malt0.3 kg Red Back Malt 35.4 32.99 2.3%
0.74 kg Flaked Oats0.74 kg Flaked Oats 33 2.2 5.6%
0.25 kg Gladfield - Big O, Malted Oats0.25 kg Big O, Malted Oats 27.5 2.28 1.9%
13.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13 Boil 60 min 15.35 7.8%
40 g Southern Cross40 g Southern Cross Hops Pellet 12.5 Boil 15 min 11.71 12.4%
50 g Zythos50 g Zythos Hops Pellet 11 Boil 5 min 5.18 15.5%
37.50 g Zythos37.5 g Zythos Hops Pellet 11 Whirlpool at 88 °C 15 min 2.75 11.6%
20 g Kohatu20 g Kohatu Hops Pellet 5.7 Whirlpool at 88 °C 15 min 0.76 6.2%
150 g Yakima Chief Hops - Mosaic150 g Mosaic Hops Pellet 12.25 Dry Hop 5 days 46.5%
322.50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
40 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 271 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.91 L. Suggest reducing initial water volume to 45.4 L and adding 16.51 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 19.9
Mash volume with grains 28.7
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 56.2 L) 59.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.9 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 52.8 L) 57
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56.7 L) 52.5
Total: 79.2  
Equipment Profile Used: System Default
 
Notes

Fri 3/6
Add 10gm Gypsum, 10 gm Epsom and 10 gm Calcium Chloride to each GF70.
G701 start heat 0715, G702 difficult to get connected start heat at 0730.
Mash start G701 at 0840, G702 0853.
After 40 mins G701 pH 5.28 at mash finish 5.41, G702 after 25 mins pH 5.35 after 50 mins mash 5.35. Both good range for pale beer.
G701 after Mashout 75C for 10 mins ( 1010 ) pH 5.35
G702 after Mashout 75C for 10 mins ( 1030 ) pH 5.38
G701 64L collected.
G702 63L collected.
Both boil for 90 mins with hop additions at 60mins, 15mins and at 5mins with koppafloc.
Add Kawakawa and honey tea at 1350 and let sit at 86C for 10 mins.
Start cooling at 1403.
1412 wort running at 26-27C back into G70's switch off pumps and let sit for 1/2 hour whilst recycling hot water ( started at 85C ) through fermenter to sanitise.
Just found W/pool hops for G702 not added - Bugger. Make a hop tea with boiled water and add to G702. G702 temp has dropped to 45C pump off and settling - ended up being quite murky??? Who knows how it will perform.
Also forgot to take after boil Litre readings so very much guess work as to how much in fermenter.
G702 pumping to fermenter very slow - just another minor f...up??? Don't forget next time.
About 2 litres leftover in G701.
About 3 litres leftover in G702.
Saturate yeast ( US05 ) at 1605 at 21C. Pitch at 1700 and give a blast of O2. Go well BB09 and good luck.
Sat 4/6 1000 Temp 19.6C - OG 1060 ( forgot to take yesterday ) giving 81%?? efficiency - slight bubbling every 5secs. beautiful fruity honeyed sell and taste, little kawakawa so far, with good bitterness coming through reasonably clear compared to how G702 looked going in. Bubbling a little stronger and every 4secs at 1100. 1920 bubbling continuously but not that strongly??
Sun 5/6 1120 Gravity 1046-48. Smell and taste still honey and malt sweet, taste giving some bitterness to counter all good so far. Very little Kawakawa coming through. Quite hazy looking. Temp up to 20.1C drop setting to 18.5C.1600 gravity 1046. Temp staying at round 19.6 due to GC turned off - silly me.
Mon 6/6 Temp 18.7C Gravity 1036-38
Tue 7/6 Temp 19.5C gravity 1030-32 still bubbling along quietly but almost continuously. Sweetness and honey fading slightly as so far light bitterness comes through. Pretty delicious so far and hope for even better. Still very hazy lovely light grapefruit juice colour.
Wed 8/6 Gravity 1030ish still light fairly regular bubbling smell and taste less sweet/ honey nice taste good balance with light bitterness coming through. Still hazy but brighter.
Thur 9/6 Temp 18.3C gravity 1022. Hazy still ( somewhere between grapefruit and orange juice ) but bright. Tasting much closer to finished product with kawakawa coming through balanced with nice bitterness/ sweetness and mouthfeel.
Fri 10/6 Temp 18.2C Gravity 1018, still light bubbling. Add 300gms Mosaic dry hop, close off blow off. At 1630 3psi and Mosaic already starting to do its thing with a delicious counter to honey and Kawakawa - yum.
Sat 11/6 Temp 18.4C pressure up to 18psi slowly let off pressure through blow off until at 6psi. Gravity 1014-16. Taste improving was more Mosaic shines through although a little brash at back of mouth - may need more around D Rest??? 1125 pressure crept up to 8psi - drop back to 6psi. Lift temp to 21.5C for D Rest ( 2 days? ).
Sun 12/6 Temp 21.1C pressure up to 14psi drop to 6psi. 1300 Gravity 1012-14 pressure still rising back up to 10psi drop to 4psi. Temp 20.7C. Smell quite big with pineapple/ mango taste less so but good bitterness/ sweetness balance - still some back of mouth astringency/ hop burn?
Mon 13/6 at 1000. Temp 20.9C 8psi drop to 5psi. Dump 2L hops yeast. Gravity 1012. Smell and taste nice balance a little on the sweet side. Add 100gms Mosaic and 100gms Kohatu dry hop for 4 days.
Tue 14/6 at 1000. Temp 20.9C Dump 2.5Litres hop/ yeast trub. Gravity 1012 and quite a bit of suspended hop particles. Drop pressure from 7 to 4psi. Taste quite hop particle/ bitty ( bitter on tongue ) smell and taste still good ( citrus/ tropical ) needs to settle out suspended hops. Start to drop temp gradually set to 17C at 1020. 17.5C at 1045 so set to 14C. 13.3C at 1150 set to 10C. 7.8C at 1350 set to 6.5C. 6C at 1630 set to 4C, looking clearer and way less hop bite - very tasty.1820 3.8C drop setting to 2.5C. 2.8C at 2145. Dump another 1.5L
Wed 15/6 0600 2.9C then at 1130 3.1C drop setting to 1C and see how low it can go!. 1.8C at 2100 and reset to 1.5C. Dump 1.5L
Thu 16/6 1.6C 2 psi tasting so much better - wow - delicious. Dump 1.5L.
Fri 17/6 Temp 1.5C Gravity 1012 - dump 1 litre and start transfer to kegs. 18.25L into BB30, 27, 11, 9 ( = 73L ) and 18L into Corny1 = 101L ( 91L + 10L dumped ). 1 x 500ml bottle = 101.5L total beer/ plus 4Litres bottom of ferm = grand total 105.5L in Ferm at start? Gives real efficiency 77%

Note - 1 keg sold to Bootleg with some positive feedback although 2 comps report Diacetyl and low scores??? 2 kegs remaining for sale as at 20 September - rest home consumption and 25 x 500ml bottles for gifting and samples



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  • Last Updated: 2022-09-20 03:37 UTC