Fair Dinkum (AG) 23 L - Beer Recipe - Brewer's Friend

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Fair Dinkum (AG) 23 L

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 38.13 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: League Of Brewers Kits
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday February 16th 2023
1.052
1.009
5.7%
34.0
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Gladfield - Pilsner Malt4.4 kg Pilsner Malt 37.7 1.93 85.3%
450 g Gladfield - Wheat Malt450 g Wheat Malt 38.8 2.13 8.7%
200 g Gladfield - Medium Crystal Malt200 g Medium Crystal Malt 35.4 56.35 3.9%
110 g Gladfield - Sour Grapes Acid Malt110 g Sour Grapes Acid Malt 12.4 2.03 2.1%
5,160 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Pacific Jade16 g Pacific Jade Hops Pellet 13.5 Boil 60 min 24.64 61.5%
10 g Pacific Jade10 g Pacific Jade Hops Pellet 13.5 Boil 20 min 9.33 38.5%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Yeast Nutrient Other Boil 15 min.
2.50 g Whirlflock Water Agt Boil 15 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.12 bar       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102.7 3 10 68.6 142.7 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 63 °C 60 min
18.9 L Infusion -- 76 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.9
Mash volume with grains 16.3
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22 L) 31.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 38.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 23
Total: 44.2  
Equipment Profile Used: System Default
 
Notes

The suggested mineral additions for this recipe assume an average NZ water profile and should be fine for most NZ water sources. The target water profile in ppm is shown above.

  1. This recipe is designed to include mineral additions in the mash. If you do not have scales, 1 flat tsp/4g each of gypsum and calcium chloride will be a close approximation. The mineral additions are designed to target an optimal mash pH of ~5.2 without the need for larger amounts of acidulated malt. Calcium is also essential for stabilising mash enzymes and for yeast health. The mineral additions are also very important for the flavour profile of the beer. If you do not have brewing salts in your home brewery, they are available for purchase on the LoB website and will last a great many brews for a small cost.

  2. All of our hops are packaged in 50, 100 and 200 g packs. This means that for this recipe you will have an extra 24 g of Pacific Jade hops. You may wish to use some of them to adjust the bittering if the current stocks of hops are a lower alpha acid %, or keep them for another brew.

  3. If you wish (particularly if your system requires excessive sparging, below SG 1.012), add sufficient lactic acid to the sparge water to lower the pH to 5.6 prior to heating (~ 0.5 - 1.0 ml/10l lactic acid depending on water source).

  4. We recommend you add kettle finings (whirlflock, Irish Moss). and yeast nutrient 15 min before the end of boil.

  5. Cool the wort to 18 deg C and promptly transfer to a fermenter.

  6. We strongly recommend that the yeast be rehydrated in sterile warm water per the manufacturer’s instructions. If not, you may lose up to 50% cell viability. Pitch into well aerated wort at 18 deg C and allow to rise to 20 deg C.

  7. When the primary ferment is complete, hold the fermentation temperature at 20 deg C for 7-14 days. Two-three weeks from start to finish is a good rule of thumb.

  8. When ready, rack the beer to a CO2 purged keg and force carbonate to around 2.7 vols CO2. Alternatively, for an authentic sparkling ale presentation, bottle or keg conditioning with priming sugar is a great option. Do not cold crash if you choose this option and do not rush the beer. A stable finishing gravity is a must (one week for clean beers is a good safety margin) and use a priming calculator. For those who choose to bottle condition, we recommend targeting between 3.0-3.5 vols C02.

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  • Last Updated: 2023-02-16 08:20 UTC