Unsecret Ingredient - Beer Recipe - Brewer's Friend

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Unsecret Ingredient

152 calories 14.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday May 9th 2016
1.050
1.010
5.3%
44.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 55.6%
2 kg German - Pilsner2 kg Pilsner 38 1.6 44.4%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Boil 60 min 20.52 8%
38 g Mosaic38 g Mosaic Hops Pellet 12.5 Whirlpool at 78 °C 20 min 23.75 25.3%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 2 days 66.7%
150 g / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
New School IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 15 120 120 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YL1GH1B
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.4 L) 29.4
Mash volume with grains (equipment estimates 34.3 L) 32.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Tuesday 10th May 2016 - Starter made and run on the stir plate for 18h before chilling

Wednesday 11th May 2016 - Brewday
Heated 24L of adjusted water to strike temp
Strike water = 70C
Mash in temp = 66C

Mash pH low again! 5.1 despite only adding half the calculated acid (avangard pilsner malt?). Added a small amount of bicarbonate to correct the mash pH.

Approx 19L at 1.050. pH 5.30. Pitched decanted yeast starter at 17C.

Had in temp controlled fridge at 18C for 3 days before raising the temp to 21C.

Thursday 19th May 2016 (Day 9) - FG = 1.010. pH = 4.08. ABV = 5.25%.
CO2 transferred into DH keg with 100g Mosaic. Shook keg and bubbled CO2 through liquid out twice a day for 2 days.

Saturday 21st May (AM) - Started to crash DH keg.

Tuesday 7th June 2016 - Keg kicked....

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  • Last Updated: 2016-06-09 21:40 UTC