SSBC Batch 104 Fashion Show - Beer Recipe - Brewer's Friend

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SSBC Batch 104 Fashion Show

257 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 345 gallons (ending kettle volume)
Pre Boil Size: 375 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 71% (ending kettle)
Hop Utilization: 125%
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday June 19th 2018
1.078
1.014
8.5%
35.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
560 lb American - Pale 2-Row560 lb Pale 2-Row 37 1.8 55%
247 lb United Kingdom - Oat Malt247 lb Oat Malt 28 2 24.2%
112 lb American - White Wheat112 lb White Wheat 40 2.8 11%
84 lb Corn Sugar - Dextrose84 lb Corn Sugar - Dextrose 46 0.5 8.2%
16 lb German - Acidulated Malt16 lb Acidulated Malt 27 3.4 1.6%
1,019 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 lb vic secret0.5 lb vic secret Hops Pellet 16 First Wort 0 min 4.72 1.3%
5.50 lb vic secret5.5 lb vic secret Hops Pellet 16 Whirlpool 3 min 30.57 14.5%
32 lb vic secret32 lb vic secret Hops Pellet 16 Dry Hop 4 days 84.2%
38 lbs / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bru'n Water v.3.4 Water Adjustments
NE Fashion Show 9bbl

Profiles (ppm) Exist Mash Finished
Ca 0 96 63
Mg 0 18 12
Na 0 67 46
SO4 0 231 151
Cl 0 147 97
HCO3 0 16 NA
SO4/Cl Ratio 1.6

Batch Volume 345.00 Gallons
Total Mash 327.00 Gallons
Mash Dilution 327.00 Gallons
Total Sparge 175.00 Gallons
Sparge Dilution 175.00 Gallons

Mineral Additions (gm) Mash Sparge
Gypsum . 351.4 0.0
Calcium Chloride 100.4 0.0
Epsom Salt 225.9 0.0
Mag Chloride 0.0 0.0
Canning Salt 185.7 0.0
Baking Soda 0.0 Not Recommended
Chalk . 0.0 Not Recommended
Pickling Lime 0.0 Not Recommended

Mash Acid Additions
0.00 (ml)
0.00 (ml)
Sparge Acid Addtions
Phosphoric 75.00 % 0.47 (ml)


target mash pH: 5.25
acid malt strength setting: 1
(WATER PROFILE CHANGED SINCE LAST VERSION - less Ca, more sodium, 1.5:1 SO4:Cl ratio vs 0.3 before)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 149 °F 45 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 347.55 gal (1390.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 335.55 gal (1342.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 402.05 gal (1608.2 qt) 327.25 1309  
Strike water volume at mash thickness of 1.4 qt/lb 327.25 1309  
Mash volume with grains 402.05 1608.2  
Grain absorption losses -116.88 -467.5  
Remaining sparge water volume 158.67 634.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 6.2 24.8  
Pre boil volume (equipment estimates 347.55 g | 1390.2 qt) 375 1500  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume (equipment estimates 372.45 g | 1489.8 qt) 345 1380  
Hops absorption losses (whirlpool, hop stand) -3.3 -13.2  
Estimated amount in fermentor 341.7 1366.8  
Total: 485.92 1943.7
Equipment Profile Used: System Default
 
Notes

6/21/18

WHAT's CHANGED: Changed around water profile for PROP batch (less calcium, more Na, 1.5:1 So4:Cl ratio vs about .3 before (greatly favoring Cl)). Also changed the water profile to this on the full beer also. Will not have quite enough vic secret so either using less in DH or adding a couple lbs galaxy. ADDED WHIRFLOC TO KETTLE FOR FIRST TIME EVER (only 1/2 the recommended dosing rate) and MADE FIRST BRITE TANK TRANSFER EVER ON IPA.

PRE-BREW NOTES: 1.5L into 1.5bbl prop batch THE DAY PRIOR (Fresh yeast delivered that day)

strike temp: 164
mash temp: 149.7
mash pH: 5.15
final runnings gravity: 1.023
pre-boil OG: 1.064
pre-boil pH: 5.12
post boil OG:
post boil pH: 5.06 (added 2 oz 75% phos acid to bring down from 5.12)
volume into FV: 10.75bbl (for total of 12.25bbl in FV)
OG: 1.077
pH: 5.05
KO time: 30 mins
KO oxygen PSI: 8
day 5 gravity: 1.017 (ABV:% Attenuation: %)
day 5 pH: 4.5
day 6 gravity: 1.016 (ABV: 8.01% Attenuation: 78%)
day 6 pH: 4.56
day 7 gravity:
day 7 pH:
final pH:
FG (day 12): (ABV: % Attenuation: %)

BREW DAY NOTES: added 2 oz phos acid post boil bc pH was 5.12. This brought it down to . Added 10 whirfloc tabs at end of boil (1/2 dosing rate) to try and minimize protein content into FV.

MISTAKES:

FERMENTATION: KO at 62, set temp 64. Held for 3 days and upped to 70. Dry hopped on day 3 (**2.4LBS/BBL vs 3LBS/BBL LAST TIME (25.5lbs vic secret and 3lbs 2018 galaxy bc not enough vic secret)). NO ROUSING EVER. Dropped trub day 5. Gravity 1.017 and pH 4.5. Gravity day 6 1.016 and pH 4.56. Fermenter capped on day 6 while temp still at 70 to induce the dropping out of polyphenols. Day 8 (6/29) dropped temp to 60. Dropped temp to 50 on 6/30. PSI got to about 4.5psi and stopped. Crashed on 7/1. 7/2 dropped trub from cone and racking arm and made FIRST BRITE TRANSFER. PROCESS: 15 psi on receiving tank, purge, 12psi, purge, fill it to 5 psi, let sit at least 5 mins and started the xfer. Very slow to start and increased on sufficient level of beer as to not agitate for DO pickup. Knocked head pressure to 10psi once transfer complete and set temp to 33.5. Will continue to raise head pressure back to 10psi each morning to induce more dropping out of things.

CARBONATION:

CANNING DAY:

RESULTS: Excellent beer. Reminds me of the first batch but out of the tank drinking like its in its prime. No harsh bite at all. Looks like the brite transfer is helping that issue

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  • Last Updated: 2018-07-16 17:39 UTC