B12 - No Right Turn - NZ Creamy IPA 19/09/22 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

B12 - No Right Turn - NZ Creamy IPA 19/09/22

190 calories 17.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: New Zealand Creamy IPA
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Monday September 12th 2022
1.058
1.011
6.2%
42.2
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 37.7%
5 kg Gladfield - American Ale Malt5 kg American Ale Malt 37.3 2.54 37.7%
1 kg Gladfield - Pilsner Malt1 kg Pilsner Malt 37.7 1.93 7.5%
250 g Gladfield - Light Crystal Malt250 g Light Crystal Malt 35.4 31.98 1.9%
1 kg Gladfield - Chit Malt1 kg Chit Malt 15 1.52 7.5%
1 kg Gladfield - Flaked Barley (harraway's)1 kg Flaked Barley (harraway's) 33.1 1.68 7.5%
13.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Pacific Jade34 g Pacific Jade Hops Pellet 13 Boil 60 min 20.03 5%
25 g Southern Cross25 g Southern Cross Hops Pellet 12.5 Boil 5 min 2.82 3.7%
50 g Moutere50 g Moutere Hops Pellet 18.5 Boil 5 min 8.36 7.3%
25 g Kohatu25 g Kohatu Hops Pellet 6.5 Boil 5 min 1.47 3.7%
25 g Motueka25 g Motueka Hops Pellet 7 Boil 5 min 1.58 3.7%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 5 min 2.82 3.7%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Hop Stand at 87 °C 20 min 0.95 7.3%
25 g Motueka25 g Motueka Hops Pellet 7 Hop Stand at 87 °C 20 min 1.11 3.7%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Hop Stand at 87 °C 20 min 1.99 3.7%
26 g Kohatu26 g Kohatu Hops Pellet 6.5 Hop Stand at 87 °C 20 min 1.08 3.8%
50 g Moutere50 g Moutere Hops Pellet 18.5 Dry Hop 7 days 7.3%
36 g Nelson Sauvin36 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 5.3%
36 g Motueka36 g Motueka Hops Pellet 7 Dry Hop 7 days 5.3%
125 g BSG - Nelson Sauvin125 g Nelson Sauvin Hops Pellet 11.6 Dry Hop 3 days 18.3%
125 g Motueka125 g Motueka Hops Pellet 7 Dry Hop 3 days 18.3%
682 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
85 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 275 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.1 L. Suggest reducing initial water volume to 45.4 L and adding 19.7 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 19.9
Mash volume with grains 28.6
Grain absorption losses -13.3
Remaining sparge water volume (equipment estimates 59.4 L) 59.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 65.1 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 55.6 L) 58
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57.4 L) 55
Total: 79.2  
Equipment Profile Used: System Default
 
Notes

Treat each G70 45L with 2.5gms baking soda, 5gms Calcium chloride, 10gms Epsom, 15gms Gypsum and HLT 2.5g C.C. 5gms Epsom and 5gms Gypsum.
19/09/22
Add 3ml Lactic acid to each G70.
G702 mash start 0855. G701 mash start 0900.
G702 pH 5.6. add 2ml Lactic acid, G701 pH5.7 add 2ml lactic acid. Next readings g
G702 5.5 and G701 5.4.
G701 collect 65.5L, G702 collect 65L.
Both boiling at 1115.
Then it all went pear shaped when one counter cooling coil blew up....
G702 56.25L after boil G701 forgot to check probably similar so say two at 56 = 112L less 6L ( 3 each G70 ) left in G70's do 105-106 into fermenter - top up with 5.5L filtered water.
Pitch saturated US05 at 1700 at 21.3C. O.G. 1058 giving 82% efficiency.
Go well BB12 - No Right Turn.
Temp set to 19.%C
Tues 20/09 at 1430 very light bubbling ( one pop ) every 3-4secs.
Bubbling a little stronger/ longer every 3 secs at 1600. Fairly strong every 1 sec at 1930.
Wed 21/9 bubbling strongly every 1/2 sec. Temp 19.7C - adjust temp down to 19C. Gravity +1045ish beer looking quite lumpy. Lovely malt sweet smell taste has some bitterness and hoppiness present - so far very yummy.
Thu 22/9 Temp 19.2 still bubbling strongly 1/2 sec. Gravity 1040 still lots of floaty stuff. Smell still sweet honey ( hope not diacetyl ? ) tastes good some citrus? bitterness.
1645 bubbling same rate. Temp 18.7.
Fri 23/9 bubbling every 1 sec Temo 19.2C gravity 1028-30 tasting more balanced, stonefruit ( apricot, mango ) and citrus coming through.
Sat 24/9 Temp 19C Gravity 1022ish still bubbling every 1 sec. Smell sweetness dropping tastes good.
Sun 25/9 bubbling les strongly still every 1 - 11/2 secs.
Mon 26/9 Temp 18.1 Gravity 1014 - bubbling slowed almost stopped. Start Co2 into top fermenter. Add 100gms Moutere, 71 gms Nelson Sauvin and 73gms Motueka as dry hop. Lift temp to 21.5 for Diacetly Rest and pressure to 4psi. Smell of sulphur.....taste slight sulphur more light grain bitterness light grassy citrus hop - vague, not that pleasant???.....
Tues 27/9 Temp 20.8 Gravity 1012. Still stinky sulphur smell tastes better than smell light citrus?? Who knows about this batch. Let pressure off had risen to 6psi to try and off gas the sulphur smell. Wierdly doesn't seem to want to stop bubling even after pressure gets to 0??? Close off valve and reopen later if pressure build up.
Thu 29/0 temp 21.4 pressure at 5psi still sulphur smell receding and same with taste. Release pressure to dry and drive off sulphur.
Fri 30/9. Temp 21.2 sulphur smell less still slight??? Taste great. Add 250gm Nelson S and 250gm Motueka. and drop temp to 15C. Dump 3L thick hop/ yeast mix.
12.4gms per litre hops after 2nd dry hop.

Sat 1/10 Temp 14.5C sulphur smell pretty much gone now stonefruit/ mango-ish and starting to taste really nice - Wow what a change...hopefully will get better over next day or two. Dump 2.5L thickish yeast and hops.
Sun 2/10 Temp 14.7. Dump 2.5L sloppy hops and yeast. No sulphur smell more dank mango/ papaya and stonefruit, great taste echoing smell, punchy hop forward with good bitterness. . Bright appearance starting to clear.
Mon 3/10 Temp 15.7 drop to 10C to start cold crash. Dump 3L sloppy hops. Smell and taste similar to previous just smoother.
Tues 4/10 temp 10.2C drop to 5 then to 2.5C pressurise to 6psi. Smell and taste just getting slightly better. Bright needs to clear a bit. Dump 1L. Temp down to 3.2C at 1545 set to 2C. 2.8C at 1700. 2.6C at 1800. 2.4C at 1830.
Wed 5/10 Temp 1.9C at 0835. 2.1C at 2000.
Thurs 5/10 temp 2.6C still needs a bit more clearing drop to 1.0C. 2C at 1200. Dump 1L. 1.6C at 1400.
Friday 7/10 Run off to Kegs - 18.25Litres to BB30, 26, 16 and 03. 19L into Corny8 and 5 litres into mini corny giving 97L total Beer plus 4 L fermenter and 13Litres Dump =114L fermented.

Last Updated and Sharing
 
329
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-12-13 21:18 UTC