Brew6 - 1/3/19 - Beer Recipe - Brewer's Friend

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Brew6 - 1/3/19

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Thursday February 28th 2019
1.048
1.013
4.6%
61.6
7.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 94.3%
0.24 kg New Zealand - Medium Crystal Malt0.24 kg Medium Crystal Malt 35.4 56.35 5.7%
4.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Gem30 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 60 min 61.59 42.9%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Dry Hop at 18 °C 0 days 57.1%
70 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 66 °C 60 min
16 L Sparge -- 64 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.1
Mash volume with grains 15.9
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 18.8 L) 18
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

1.3.19
Mash start 0815 - 4kg Gladfield Ale Malt ( self crushed ) and 240gm Gladfield Crystal. Mash start temp 67C allow to cool off with lid off so at 0845 now 65C.
Sparge started at 0955 - 1040. Good clear runoff so self crush seems successful.
Collect 20l and start boil at 1030. Collect another 6l add to kettle and add 30gm Pacific Gem into spider. Boil going at 1100. 26Litres.
Wort chiller in at 1150. Flame out at 1230.
Wort chilling started at 1530 - 1645. Whip out to get yeast as racked yeast from no5 not looking good. Too liquidy and green from dry hops??
Add
Start collecting into fermenter 1745 - 1845. 21 Litres. OG 1046-48.
Yeast( WhiteLabs British Ale Yeast ) pitched at 1915. Bubbling away happily Saturday morning 10am.
Distinctly different yeast smell coming from airlock. Tastes still of this yeast after 1 week. Yeast taste almost gone 19/3.
13/3 light bubbling suspect ferment well over.
Rack into SS26l. Add 40gms Fuggles pellets for dry hop. Back into fridge at 18C.
Drop temp 10 8C 19/3. Tasting pretty good 19/3.
Gelatine finings added 25/3 at 10.00.
Bottled 26th at 1600 - 19.5 litres. Still tasting nice with slight difference WhiteLabs yeast maybe.

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  • Last Updated: 2019-03-26 03:40 UTC