Brew17 17/07/19 - Beer Recipe - Brewer's Friend

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Brew17 17/07/19

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday July 17th 2019
1.058
1.014
5.7%
49.0
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 92.4%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.1%
0.12 kg German - CaraAroma0.12 kg CaraAroma 34 130 2.5%
4.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Jade30 g Pacific Jade Hops Pellet 11 Boil at 100 °C 90 min 37.14 33.3%
30 g Wakatu30 g Wakatu Hops Pellet 3.5 Boil at 100 °C 90 min 11.82 33.3%
30 g Wakatu30 g Wakatu Hops Pellet 3.5 Hopback at 80 °C 60 min 33.3%
90 g / $ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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 -- 68 °C 90 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.1
Mash volume with grains (equipment estimates 15.7 L) 18.3
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 27.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18.5
Hops absorption losses (hopback) -0.2
Top off amount 2.7
Going into fermentor 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Brew 17 - Wednesday 17/7.Mash start 0930 -1130. 4.5kg Gladfield Ale malt, 250gms Gladfield Dark Crystal malt and 125gs Weyerman Special W ( not on malt list so inserted Cara Aroma as per substitute chart at brew.is ) into 11 litres start temp 68C.
Sparge at 1140 with 21 Litres, collect 27.5Litres.
Turn on gas at 1215. Add Hops in Spider ( 30gms Pacific Jade and 30 Gms Wakatu 2012 ) at 1230, boil achieved at1245. Flame out at 1430. Start chilling 1430. Add 30gms late hop Wakatu at 80C.
Start runoff to fermenter at 1515. Collect 22.5 litres OG 1056 at 24C = 1057.
Pitch hydrated ( 1.5 hr ) Mangrove Jacks Liberty Bell M36 at 2030.
Go brew17.
Light bubbling 0800 Thursday 18/7.
Bubbling every 5-6 secs Saturday20/7.
Sunday 21/7 at 1030 raise temp to 22.5 setting for D Rest.
Tuesday 23/7 at 1300 drop temp to 8C.
Thursday 25/7 Gravity 1022-24 Not what we want stuck ferment or not enough yeast maybe 2 sachets might have been better?.
Bottle Friday 26/7 9-10am - 24x750ml, 3x500ml, 1 almost full squealer 900ml so total 20.4Litres. Fingers crossed these bottles don't blow up.

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  • Last Updated: 2019-08-24 04:42 UTC