Bird Hands 2.1 - Beer Recipe - Brewer's Friend

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Bird Hands 2.1

160 calories 17.2 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday September 11th 2016
1.052
1.014
4.9%
79.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 10%
4 kg Baird Extra Pale Maris Otter4 kg Baird Extra Pale Maris Otter 38 2 80%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 28.86 6.2%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 20 min 9.71 4.1%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil 20 min 9.71 4.1%
30 g Columbus30 g Columbus Hops Pellet 15 Whirlpool at 75 °C 15 min 10.72 12.4%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 75 °C 15 min 8.93 12.4%
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Whirlpool at 75 °C 2 min 11.22 12.4%
60 g Nelson Sauvin60 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 0 24.9%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Dry Hop 2 days 0 23.2%
241 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Göteborg - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 15 11 24 70
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.5 L) 24.2
Mash volume with grains (equipment estimates 27.2 L) 24.8
Grain absorption losses -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 27.3 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 21
Total: 24.2  
Equipment Profile Used: System Default
 
Notes

Friday 9th September 2016 - 1.8L yeast starter put on stir plate

Sunday 11th September - Mashed in 64C. Raised temp after 45 mins slowly to 75C. Total mash time 75 mins. Final mash pH = 5.37 (adjusted with 1.5mL 80% lactic acid). Sparged with approx 3L 50C water to rinse the bag. Preboil SG = 1.051.

OG = 1.052. pH = 5.28.

Yeast pitched at 22C and temp controlled fridge set to 20C. Signs of fermentation less than 10 hours later.

Thurs 22nd Sept 2016 - CO2 transfer to DH keg with 60g Nelson / 56g El Dorado / 50g Simcoe. Approx 9g/L. FG = 1.010. 5.5% ABV.

Sunday 25th Sept 2016 - Started to crash the DH keg in the keezer.

Monday 26th Sept 2016 - Keg to keg transfer from DH to serving keg.

Sat 15th Oct - Keg kicked. orangey hops

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  • Last Updated: 2016-10-15 20:03 UTC