Brew13 - 31/5/19 - Beer Recipe - Brewer's Friend

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Brew13 - 31/5/19

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday May 30th 2019
1.050
1.011
5.2%
59.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 93%
0.15 kg New Zealand - Aurora Malt0.15 kg Aurora Malt 37.2 29.44 3.5%
0.15 kg New Zealand - Red Back Malt0.15 kg Red Back Malt 35.4 32.99 3.5%
4.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 42.38 18.2%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil at 100 °C 90 min 17.2 9.1%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 18 °C 5 days 36.4%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 5 days 36.4%
110 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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
Filtered water only.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 67 °C 75 min
18 L Sparge -- 65 °C 45 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 13.3
Mash volume with grains 16.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 22.6 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

31/5/19 Brew13.
Mash start 1010 with 4kg G. Ale Malt, 150gms G. Aurora Malt, 150gms G. Redback malt. 66-67C Start temp. Mash for 75mins finish at 1125.
Start sparging at 1130. 20L collected and heat started at 1200. Collect another 9L. Add hops just prior to boil. Boil going at 1232.
Add Cooling Coil at 1310. Flame out at 1400.
Start cooling at 1400, stopped at 1500. Start runoff into fermenter at 1505. Finish at 16.15. Collect 22L - OG 1048 at 28C = 1050.
Saturate yeast ( Mangrove Jacks US West Coast M44 ) at 19C at 1715. Pitch at 1745 at 25C. Go well brew13.
Bubbling noticed 1120 Saturday 1st. every 7-8 seconds.
Wed 5/6 at 1600 add 40gms Citra and 40gms Mosaic as dry hop.
Sat 8/6 tasting really good.
Mon10/6 at 1500 raise temp to 21.5
Tuesday 11/6 at 1000 drop temp to 8C.
Wednesday 12/6 Bottle at 10.30 24x750ml and 5x500ml bottles = 20.5L. Final Gravity 1012 = 4.99%.
Last 2x750 and 2x500 pretty cloudy with specks of hops?? Those 4 bottles will need a good settle.

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  • Last Updated: 2019-06-12 05:52 UTC