Exploration Mk3 mid-Atlantic PA - Beer Recipe - Brewer's Friend

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Exploration Mk3 mid-Atlantic PA

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 20.52 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 68% (brew house)
Source: YSB
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday February 4th 2018
1.050
1.014
4.8%
50.7
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 100%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Target28 g Target Hops Leaf/Whole 12.45 Boil 60 min 44.32 46.7%
11 g Chinook11 g Chinook Hops Leaf/Whole 12.6 Boil 10 min 6.39 18.3%
21 g Chinook21 g Chinook Hops Leaf/Whole 12.6 Dry Hop 14 days 35%
60 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 2 29 19 16 82
Cranleigh water, Thames water report.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L 20L Braumeister Fly Sparge -- 65 °C 90 min
Starting Mash Thickness: 4.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.8 L/kg 23
Mash volume with grains 26.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 9.1 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.5
Going into fermentor 20.5
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

First mid-Atlantic PA was too sweet and too 'Belgian'. Subsequently discovered that drier beers come with lower mash temperature, and ale yeast, if fermented at too high a temperature, gives you plenty of (unwanted) bananas and mangos.

For this brew, dropped mash temperature to 65C from 66C and fermentation temperature will be close to a true 19C (set point 18.5C - calibration showed external probe reported temperature 0.7C lower than true temperature). Temperature set-point increased to 19C after 36 hours, as fermentation was very slow. Picked up nicely for that extra 0.5C.

Yeast was Fermoyeast AY4 from Fbird.

Will dry hop (Chinook) in secondary rather than primary and do so for 14 rather than 4 days.

Irish moss added with 10 minutes to go, along with Chinook.

OG measured at 1.050; FG was 1.008

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  • Last Updated: 2018-03-03 15:43 UTC