B13 - Keep Left - Last of 22 - 16/12/22 - Beer Recipe - Brewer's Friend

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B13 - Keep Left - Last of 22 - 16/12/22

191 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 57 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday December 14th 2022
1.058
1.012
6.1%
11.0
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Ale Malt5 kg Ale Malt 37.4 3.05 35.7%
5 kg Gladfield - American Ale Malt5 kg American Ale Malt 37.3 2.54 35.7%
2.50 kg Gladfield - Big O, Malted Oats2.5 kg Big O, Malted Oats 27.5 2.28 17.9%
1.50 kg Gladfield - Chit Malt1.5 kg Chit Malt 27 1.52 10.7%
14 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Kohatu25 g Kohatu Hops Pellet 6.5 Boil 5 min 1.51 3.4%
25 g Southern Cross25 g Southern Cross Hops Pellet 12.5 Boil 5 min 2.9 3.4%
25 g Moutere25 g Moutere Hops Pellet 18.5 Boil 5 min 4.29 3.4%
100 g Southern Cross100 g Southern Cross Hops Pellet 12.5 Whirlpool at 85 °C 30 min 13.8%
100 g Moutere100 g Moutere Hops Pellet 18.5 Whirlpool at 85 °C 30 min 13.8%
50 g Kohatu50 g Kohatu Hops Pellet 6.5 Whirlpool at 85 °C 30 min 2.25 6.9%
115 g Zythos115 g Zythos Hops Pellet 11 Dry Hop 5 days 15.9%
65 g Yakima Chief Hops - Mosaic65 g Mosaic Hops Pellet 12.25 Dry Hop 5 days 9%
75 g Yakima Valley Hops - Idaho 775 g Idaho 7 Hops Pellet 12.5 Dry Hop 5 days 10.3%
70 g Yakima Chief Hops - Simcoe70 g Simcoe Hops Pellet 13.6 Dry Hop 5 days 9.7%
75 g Yakima Chief Hops - Citra75 g Citra Hops Pellet 13 Dry Hop 5 days 10.3%
725 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
100 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 260 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: 59.33 L. Suggest reducing initial water volume to 45.4 L and adding 13.93 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.24 L. Suggest reducing strike water volume to 36.16 L and adding 5.84 L sparge/top-off. 42
Strike water volume at mash thickness of 3 L/kg 42
Mash volume with grains 51.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 32.2 L) 32.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.3 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 53.3 L) 57
Hops absorption losses (whirlpool, hop stand) -1.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55.8 L) 52
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

Treat water with 2 tsp Calcium Chloride, 1tsp Epsom, 1tsp Gypsum. Add 4ml Lactic Acid to each GF
Fire up each GF at 0700 and add grains around 0830.
With 24 minutes left G701 pH is 5.4 and G702 is 5.5 add 2ml more Lactic Acid to each. Recalibrate pH tester as reading .2 high on test at pH7 and .1 high on test pH4.
G701 with 15 mins left is pH 5.3 much better.
G702 with 19 mins left is pH 5.4 not too bad.
G701 at mash end start mashout pH5.5
G702 at mash end start mashout pH5.5
G701 collect 65Litres - boil start 1115
G702 collect 65Litres - boil start 1130
G701 Whirlpool hops at 83C ( set to 86C ) at 1300 - not holding heat so after 30 mins turn cooling back on.
G701 after boil - forgot to check...maybe same as G702 56Litres
G702 after boil 56Litres.
G702 Whirlpool hops at 85C ( set to 86C ) at 1315. Replacement Cflow blows up again suspect blocked hose??? Bugger.
Finish transfer of wort from both at 1640.
O.G. 1056 estimated 104 total litres
Pitch yeast ( saturated Verdant 100 approx gms ) at 1700 at 21C.
Saturday morning some light yeast activity with paper towel/ Pressure relief plate sitting on top. 1400 bubbling continuously, temp at 19.4C. 1815 strongish continuous bubbling, temp at 20C.
Sunday still good continuous bubbling temp 19.6C gravity 1028-30 taste and smell clean, sweetness still and some bitter astringency back of mouth..pretty decent so far.
Mon 19/12 Gravity1018 slight stonefruit and citrus smell more so in taste. Pretty smooth and seems to have lost back of mouth bitterness/ astringency.
Add 800gms dry hops ( 230gm Zythos, 130gms Mosaic, 15gms Idaho7, 150gms Simcoe and 150gms Citra ) whilst running CO2 into fermenter to purge any O2 intake - and still CO2 being produced by ferment. Total hop ratio of 1450 = 14gms per litre. At 1300 ( 3 hrs after Dry Hop ) gravity 1016.
Tue 20/12 at 10.00 Temp 20C gravity 1014ish. Bit more tropical smell and tastes smooth and juicy but not hugely hoppy??? Little bitterness at back of mouth/ palate. Lift temp to 22C for D Rest.
Wed 21/2 Temp 22C pressure just over 10psi drop to 6psi. Dump 3L sloppy hops and yeast. Gravity around 1012. good tropical smells ( and taste ) coming through still a little astringent back of mouth. At 1830 temp 22.2C and 8psi.
Thur 22/12 Temp 22.2C 14psi Gravity 1011-12 drop temp to 17.5C smell still big tropical taste less so bitterness receding still smooth and juicy. Dump 3L. 1200 temp 17.5 drop to 12.5C and pressure is 11.5-12psi.
Fri 23/12 Temp 8C. Pressure 12psi. Dump 3 Litres thickish/ sloppy hops and yeast. Gravity 1012 at 8C is 1011. smell still good tropical and taste smoothing out less bitterness.
Sat 24/12 Temp 6.7C ( set at 6.5C ) tasting very smooth.

  • Taste and smell a little less tropicals?? Dump 3 L mostly thick hops ( good settling ). Pressure 11psi.
    Mon 26/12 Temp 7.1C Dump 2.5L thick hops. Pressure 10psi. Smell and taste still same light tropical/ stonefruit/ mangoish. Pretty delicious.
    Tues 27/12 Temp 7.2C 10psi. Dump 1L thick hops. Transfer 19L to MJ1, 49L into to Keg50, 19L into MJ2 + 3L into MiniKeg.
    Total to kegs 90L. Dump 10L and 4-5L in Fermenter = 104-105ish total at start of ferment.
    Tues 10/01 tasting really good small keg finished onto large.
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  • Last Updated: 2023-07-10 03:45 UTC