West Coast Bitter - Beer Recipe - Brewer's Friend

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West Coast Bitter

139 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Rating:
4.00 (1 Review)

Calories: 139 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday October 19th 2013
1.045
1.013
4.2%
45.5
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pale Ale7 kg Pale Ale 39 2.3 87.5%
0.40 kg United Kingdom - Crystal 70L0.4 kg Crystal 70L 34 70 5%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 5%
0.20 kg Canadian - Honey Malt0.2 kg Honey Malt 37 25 2.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 14.6 First Wort 0 min 3.07 1.2%
56 g Citra56 g Citra Hops Pellet 11 Whirlpool at 90 °C 15 min 9.24 12.9%
56 g Columbus56 g Columbus Hops Pellet 14.6 Whirlpool at 90 °C 15 min 12.27 12.9%
56 g Mosaic56 g Mosaic Hops Pellet 12.4 Whirlpool at 90 °C 15 min 10.42 12.9%
56 g Nelson Sauvin56 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 90 °C 15 min 10.5 12.9%
68 g Citra68 g Citra Hops Pellet 11 Dry Hop 5 days 15.7%
68 g Mosaic68 g Mosaic Hops Pellet 12.4 Dry Hop 5 days 15.7%
68 g Nelson Sauvin68 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 15.7%
433 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Protofloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 336 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=K12D7S6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash Infusion -- 70 °C 45 min
3 L Top Up Infusion -- 70 °C 5 min
15 L Batch 1 Sparge -- 73 °C 10 min
15 L Batch 2 / Mash Out Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.85 L. Suggest reducing initial water volume to 45.4 L and adding 1.45 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 20
Mash volume with grains 25.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 35.7 L) 33.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.8 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 41.1
Hops absorption losses (whirlpool, hop stand) -1.1
Going into fermentor 40
Total: 53.9  
Equipment Profile Used: System Default
 
Notes

Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0

Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.

Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).

Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.

  1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
  2. Stir yeast with sanitised spoon and let stand for 5 mins.
  3. Stir again to form a cream and let stand for 5 mins.
  4. Bring down to wort temperature by adding small increments of cooled boiled water.
  5. Pitch into beer within 30 mins.

    Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
    Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
    Beers fermented in our cellar storage at 15-15.5oC.

    Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).

    24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).

    25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.

    28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.

    02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).

    05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.

    Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.

    Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.

    FG = 1.013 for both beers, so 4.5% ABV.
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  • Last Updated: 2015-02-06 09:28 UTC