Brew18 - 5/8/19 - Wakatui - Beer Recipe - Brewer's Friend

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Brew18 - 5/8/19 - Wakatui

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday August 5th 2019
1.054
1.013
5.4%
62.2
9.0
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 94.7%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Pacific Jade33 g Pacific Jade Hops Pellet 11 Boil at 100 °C 90 min 46.29 26.8%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 90 min 15.94 8.1%
80 g Wakatu80 g Wakatu Hops Pellet 0.5 Hopback 60 min 65%
123 g / $ 0.00
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
12.5 L Infusion -- 67 °C 75 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 12.8
Mash volume with grains 16
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 22.1 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.4 L) 24
Hops absorption losses (hopback) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.6 L) 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Brew 18 August 5th.
Mash start 0930 with 4.5kg Gladfield Ale and a 50/50 mix of Gladfield Dark Crystal and Weyermann special W - 250gms giving total grain 4.750kg in 12.5 litres water at 67C.
Start sparge at 1045 - Run through 20L. Collect 30 litres.
Fire up heat at 1145. Add 33gms Pacific Jade in spider in at 1215. 10gms Nelson Sauvin in kettle ( not spider ) at 1230.
Boil achieved at 1230, cooling coil in at 1330 and flame out at 1405.. Start cooling at 1407 - 80gms Wakatu in at 80-90C - end cooling at 1500.
Start runoff into fermenter at 1505. Collect 23L O.G. 1052.
Pitch yeast washed with filtered water ( saved from brew16 ex brew 12, Safale US05 ) at 1950 and stir vigorously. C'mon 18!!!
Tuesday 6th bubbling away well at 0800.
Sunday 11/8 - 1800 raise temp to 22C for D Rest.
Yeast coming up into airlock. Yeast up high in fermenter so take yeast off top of wort and put into sterilised jar.
Monday 12/8 still light bubbling every 15 secs.
Tuesday 13/8 Little to no bubbling. Sample tastes good - yeasty looking.
Wed 14th move to cooler fridge set to 18C.
Thurs 14th Gravity 1014 - at 1615 drop temp to 10C, tastes good still a little murky less so than Tues so possibly clearing.
Friday 15th looking much clearer and tasting good could be a good bitter.
Sunday 17th. 1500 - Temp 10c now for 3 days - still tastes good.
Monday 18th Bottle - 23x750ml and 8x500ml bottles = 22litres.

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  • Last Updated: 2019-09-25 10:02 UTC