Brew22 - Taipari1 23/10/19 - Beer Recipe - Brewer's Friend

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Brew22 - Taipari1 23/10/19

150 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday October 23rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 95%
0.21 kg New Zealand - Dark Crystal Malt0.21 kg Dark Crystal Malt 35.4 96.45 5%
4.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 11 Boil at 100 °C 90 min 28.87 14.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil at 100 °C 90 min 32.8 14.3%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop at 19 °C 5 days 21.4%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 19 °C 5 days 21.4%
40 g Wakatu40 g Wakatu Hops Pellet 7.5 Dry Hop at 19 °C 5 days 28.6%
140 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
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 -4.2
Remaining sparge water volume (equipment estimates 24.1 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23.5
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Wednesday 23/10.
Start Mash 1015 with 4kg Gladfield Ale Malt and 210gms Gladfield Dark Crystal Malt in 12 litres water at 67C.
Start Sparging 1t 1230 with new sparge arm which works really well.
Collect 26 litres and start heat at 1315, add another 4 litres to make total boil size 30Litres.
Add 20gms Citra and 20gms Mosaic at 1330 ( pre boil ). Boil achieved at 1335. Add Cooling Coil at 1415. Flame out at 1500.
Start cooling at 1500. Finish 1610.
Start running to fermenter at 1610. Collect 24L at OG 1044-45 at 26C = 1045-46.
Saturate yeast ( SafalenUS05 )at 1830 - Pitch at 1945.
Thursday 24th Slow bubbling at 1130. Bubbling every 4 secs 1600.
Friday 25th bubbling every 3-4 secs.
Monday 28th Bubbling every 10 secs. Taste is good. 10.00 Lift temp to 21C for DiacetylRest.
Tuesday 29 - bubbling every 7 secs
Wednesday 30 bubbling every 10-15 secs.
Thursday 31st bubbling every 20 secs. Still tasting really good. Thursday 31/10 - Add 30gms Citra, 30gms Mosaic and 40gms Wakatu as dry hop. Drop temp back to 18-19C.
Tasting really good M4/T5/W6/T7/F8 Nov.
Sunday 10/11 drop temp to 5C.
Wednesday 13/11 Final Gravity 1012-3. Bottle Collect 24x750ml and 6x500ml = 21 litres.

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  • Last Updated: 2019-11-20 00:58 UTC