kee of nugz - Beer Recipe - Brewer's Friend

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kee of nugz

247 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 58.5% (brew house)
Source: MS
Calories: 247 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Tuesday December 3rd 2019
1.080
1.018
8.1%
118.1
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Weyermann - Pilsner5.7 kg Pilsner 36 1.5 72.6%
0.35 kg New Zealand - Sour Grapes Malt0.35 kg Sour Grapes Malt 34 2.03 4.5%
0.30 kg New Zealand - Biscuit Malt0.3 kg Biscuit Malt 35 30.46 3.8%
0.40 kg New Zealand - Supernova Malt0.4 kg Supernova Malt 37.4 58.38 5.1%
0.60 kg New Zealand - Wheat Malt0.6 kg Wheat Malt 35.4 2.13 7.6%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 6.4%
7.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Moutere10 g Moutere Hops Pellet 17.5 Boil 90 min 27 1%
30 g Moutere30 g Moutere Hops Pellet 17.5 Boil 10 min 27.46 3%
50 g Moutere50 g Moutere Hops Pellet 17.5 Boil 5 min 25.16 5%
130 g Moutere130 g Moutere Hops Pellet 16.5 Boil 3 min 38.48 13%
280 g Moutere280 g Moutere Hops Pellet 17.5 Boil 0 min 28%
500 g Moutere500 g Moutere Hops Pellet 17.5 Dry Hop 2 days 50%
1,000 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 447 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 72 °C 67 °C 90 min
Mash out, recirc and heat til 75C Top Off 67 °C 75 °C 30 min
13 L Batch sparge Batch Sparge 78 °C -- 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.8
Mash volume with grains 31.7
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 10.7 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume (equipment estimates 18.5 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 18.5
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

TOO MANY HOPS NOT REALLY PALATABLE DUE TO NO MALT BALANCE... Sort of predictable in hindsight.

IBU is probably lower than stated due to hop degradation.
Grain bill aim is to have a low sweetness beer with medium malt character; using gladfield biscuit and supernova as specialities should bring that. Wheat malt for extra head retention and mouthfeel so it doesnt feel thin with the dryness. Acidulated/Sour Grapes malt for mash pH adjustment
Added the sugar with the 10 minute hops in the boil

Two 11g packs of yeast to make sure it ferments good and healthy

didn't finish as low as i would have liked. Add some more sugar next time to dry it out? or did the dry hops kill my yeasts buzz?


LOW EFFICIENCY DUE TO DOUGH BALLS IN THE MASH :(
Next time use stiffer spoon. Plastic one is suuuck.
Longer boil than planned and sooo many hops so ended with lower volume in fermenter.

Dry hopped for 4 days with 500g. Transferred off into corny - murky as hell. Put in cool place to hopefully sediment out some of the mess. Put one 2L in the fridge to chill and sample.

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  • Last Updated: 2019-12-20 01:15 UTC