Brew7 18/3/19 - Beer Recipe - Brewer's Friend

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Brew7 18/3/19

140 calories 12.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Monday March 18th 2019
1.043
1.008
4.7%
68.6
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 95.2%
0.20 kg New Zealand - Red Back Malt0.2 kg Red Back Malt 35.4 32.99 4.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Chinook40 g Chinook Hops Pellet 13 Boil at 100 °C 90 min 68.63 44.4%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 0 days 55.6%
90 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °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 -- 67 °C 120 min
19 L Sparge -- 67 °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
Mash volume with grains 15.8
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 24.3 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.5
Going into fermentor 23.5
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Start mash at 11.30. 4 kg of Glafdield Ale malt for 1 hour then 200gms Gladfield Redback for 1 hour. Maintain 67Cish for entire mash. Dropped to 63 during sparge. No water conditioning just filtering.
Sparge started at 13.30 - 14.15.
Heat started at 14.00 with 40gms Chinook Pellets in spider 21 litres. Top up with another 8 litres whilst boil getting started. Boiling at 14.35. Collect 29 litres. Chiller coil in at 15.10. Boil 14.35 - 16.45.
Chilling started at 16.50 - 18.00 then out for a birthday dinner at Paradise. Start to run into fermenter at 20.15.
Saturate 2 US05 sachets in warm water at 21.30
OG 1042 at 30C = 1043.
Yeast pitched at 2230. Bubbling away nicely 08.00 next morning.
Still very slow bubbling 26/3. Tasting really nice.
27/3 ( 0800 ) Rack into 26SS and add 50gms Citra pellets for dry hop.
1/4/19 Gelatine added 0900 and fridge cooled to 10C.
2/4/19 Final gravity 1010. 1400-1500 - Bottled - 22Litres 24x750ml and 8x500ml. A little cloudy still and seemed to get a little pellet in the tap slowing flow on the odd bottle.

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  • Last Updated: 2019-04-03 19:47 UTC