Brew9 - 24th April - Beer Recipe - Brewer's Friend

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Brew9 - 24th April

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday April 24th 2019
1.045
1.011
4.5%
61.8
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 94.1%
0.25 kg New Zealand - Red Back Malt0.25 kg Red Back Malt 35.4 32.99 5.9%
4.25 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 90 min 61.82 29.1%
23 g Citra23 g Citra Hops Pellet 11 Hopback at 80 °C 60 min 22.3%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop at 18 °C 0 days 24.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 0 days 24.3%
103 g / $ 0.00
 
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
12 L Infusion -- 67 °C 80 min
17 L Sparge -- 67 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.2
Mash volume with grains 16
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 23.8 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.1
Hops absorption losses (hopback) -0.1
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Mash start at 0815 with 4kg Gladfield Ale Malt and 250gms Gladfield Redback at 67C in 12 litres.
Sparge started at 0930 return 1 1/2 litres wort back to tun.
Collect 29Litres and fire up gas at 1015. Boiling at 1045. Add 30 gms Pacific Gem in spider to boil.
Add 25gms Citra at 1300 after Flame out at 80C.
Start chilling ( tap temp water ) at 1300. 38C at 1350, 30C at 1415. 40L water used to cool.
Start runoff into Fermenter at 1415. Collect 22.5 at 1500 = 45mins.
1042OG at 30C = 1045 giving 79% efficiency.
Into fridge at 1505 set at 18C.

Yeast saved from Brew8 washed and pitched in with vigorous stir at 0100 25/4. Starting to bubble at 1030 - 9 1/2 hrs later.

Thursday 2nd May. Gravity around 1008. Brew has had the No.6 ( whitelabs ) yeast?? smell and taste for 3-4 days. Taste has improved slightly 2/5 so going to risk salvage by adding 25gms Mosaic and 25gms Citra 1300 on 2/5. Hoping for the best, could be wasted hops??
Sunday 5/5 250ml gelatine added. Yeasty? smell still apparent - Taste not so bad. Chill to 3C Sunday 5/5.
Here's hoping it's ok to bottle Monday or Tuesday. Taste Monday hard to say still a bit smelly.
Bottle Tuesday 7/5 - 24x750ml ( 18L ) and 7x500 (3.5L ) = 21.5Litres plus 1/2 bottle ( 500ml ) drained off from fermenter - cloudy with yeast and hops.

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  • Last Updated: 2019-05-06 23:06 UTC