waimea & athanum - Beer Recipe - Brewer's Friend

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waimea & athanum

140 calories 12.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 60 liters (ending kettle volume)
Pre Boil Size: 66 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Colonel Bogey
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Sunday September 13th 2015
1.046
1.009
4.9%
3.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Wheat6 kg Wheat 37 2 52.2%
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 43.5%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 4.3%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Waimea2 g Waimea Hops Leaf/Whole 15.1 Boil 15 min 3.1 16.7%
10 g Ahtanum10 g Ahtanum Hops Leaf/Whole 6 Boil 0 min 83.3%
12 g / $ 0.00
 
Yeast
Gervin Ale (by Muntons) GV-12
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 1372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.76 L. Suggest reducing initial water volume to 45.4 L and adding 20.36 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume 44.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 65.8 L) 66
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 60.2 L) 60
Estimated amount in fermentor 60
Total: 77.6  
Equipment Profile Used: System Default
 
Notes

Whirlpools Only Hop Additions - 2 brews in one batch.

Brew with only hopstand additions / dry hops.

40g then 160g 90 degrees then 60 degrees. then 200g in dry hop

other batch using sample hop timings

chinook
ella
glacier
columbus

at the end of the boil split into 2no. fermenters,

Hopstand for 15 mins in 2no. fermenters

add second lot of hops 15 mins more.
Pull out hop bags.

Note trub & hops left fermenter, will be racked onto dry hops after original ferment.

maximum boil volume is 55 on current system.
Brewed to OG 10.61 dilute to 10.51 to get 2x30l les

strike water 37.5 litres - see to be on temp at around 30l

pre-boil 12 brix
post boil 15 brix

chinook was diluted with 2 litres

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  • Last Updated: 2018-06-02 15:08 UTC