Sibby Don GB - Beer Recipe - Brewer's Friend

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Sibby Don GB

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 45 min
Batch Size: 18.8 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday May 8th 2018
1.056
1.011
5.9%
20.3
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 77.9%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 20.8%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 1.3%
3.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 45 min 20.34 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g ginger (peeled and cut) Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add 3g Gypsum and 1g CaCl (all to mash) to achieve mash pH 5.44 and:

Ca+2 Mg+2 Na+ Cl- SO4-2
131.6 9.6 29.0 55.7 89.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Temperature -- 69 °C 50 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 10.7
Mash volume with grains 12.7
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 16 L) 13.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 23.2 L) 21
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.8
Going into fermentor 18.8
Total: 24.5  
Equipment Profile Used: System Default
 
Notes

Prepare recycled yeast (Safale US04) from BIPA. Use most of yeast available to over pitch (avoiding excess ester production)

Mash in at 11 liters (2.9 gallons) @ 69, for 50 minutes or until iodine test is negative. Take sample periodically from recirculating wort so no false positives from solid material. Negative means it takes time to turn black.
raise to 77 and hold for 3 min
sparge at 77 (add water around 82-84. It's OK for temp to be slightly over at the start and under at the end of sparge)

250g peeled and diced ginger at 0 min

circulate chill down to low 30s, then rack to fermentor and chill down to 16 overnight.

Aerate in the morning and pitch yeast

250g peeled and diced ginger at 2 days

5 days @ 16 degrees
2 days @ 21 degrees
fine with gelatin and cold crash @ 2 degrees for 4 days

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  • Last Updated: 2018-05-08 03:10 UTC