Metung XPA - Beer Recipe - Brewer's Friend

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Metung XPA

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 48.8 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday November 15th 2024
1.045
1.010
4.6%
35.5
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Pilsner6.5 kg Pilsner 36 1.5 73%
1 kg Voyager Craft Malt - Veloria Schooner1 kg Veloria Schooner 35.9 3.6 11.2%
1 kg Weyermann - Pale Ale1 kg Pale Ale 39 2.3 11.2%
0.25 kg Australian - Joe White Malted Wheat (base)0.25 kg Joe White Malted Wheat (base) 37.7 2.1 2.8%
0.15 kg Joe White - Cara Malt (Crystal)0.15 kg Joe White - Cara Malt (Crystal) 34 23 1.7%
8.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Simcoe60 g Simcoe Hops Pellet 11.3 Boil 30 min 35.53 15%
100 g Citra100 g Citra Hops Pellet 12.9 Hop Stand at 70 °C 5 min 25%
40 g Simcoe40 g Simcoe Hops Pellet 11.3 Hop Stand at 70 °C 5 min 10%
100 g Citra100 g Citra Hops Pellet 12.9 Dry Hop 3 days 25%
100 g Citra100 g Citra Hops Pellet 12.9 Dry Hop at 18 °C 3 days 25%
400 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Australia, Melbourne, Caufield 13/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 70 °C 65 °C 80 min
60 L Fly Sparge 76 °C 76 °C 60 min
19.2 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.55 L. Suggest reducing initial water volume to 45.4 L and adding 7.15 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 26.7
Mash volume with grains 32.6
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 35.7 L) 48.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.6 L) 65
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 43.7 L) 48.8
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48.1 L) 43
Total: 74.8  
Equipment Profile Used: System Default
 
Notes

__new notes-

Boiled down to about 58/59, 1 hour.
Removed hops and run through chiller. Ended up at 52L. Final amount 47L.


Replace kk thermo

Ph first reading 5.1-2. Needed to add some bicarbonate. 2g to bring it to 5.3.

Mash temp was too high at start 68C

Stuff to get.

  • Female QD for whirlpool
  • new thermo





  • -previous notes-
    Empty out boil hops before adding whirlpool hops
    Note slightly higher 3L mash to weight ratio.


    PREVIOUS BREW NOTES_
    Mash ph was spot on 5.3 first reading. After sparge 5.4.

    Mashed 65C

    Sparged 77. Did a quicker sparge flow.

    Probably needed about 10L additional water on top of the existing 50L liquor tank

    Boiled down for 1 hour until we reached 53L boiled an extra 30mins and got down to 43L

    3L x grain weight water ratio.

    Ferment at 20C Saturday night. Lifted to 24C on Monday afternoon when bubbling was slowing.
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  • Last Updated: 2025-03-10 13:24 UTC