Brew24 - Taipari3 19/12/19 - Beer Recipe - Brewer's Friend

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Brew24 - Taipari3 19/12/19

182 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Extra Special/Strong Bitter (ESB)
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Wednesday December 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 95.2%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Pacific Gem21 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 39.71 14.9%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 100 °C 10 min 14.2%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 10 min 14.2%
80 g Wakatu80 g Wakatu Hops Leaf/Whole 7.5 Dry Hop 8 days 56.7%
141 g / $ 0.00
Priming
CO2 Level: 2.44 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 16.5
Mash volume with grains 20
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 22.5 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 32.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24.2 L) 26
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 24
Total: 38.7  
Equipment Profile Used: System Default
 
Notes

Mash start 0900 with 5kg Maris Otter Low Colour Malt and 250gms Gladfield Dark Crystal Malt freshly crushed in Tun at 67C.
Start sparge at 1110. Collect 32.5L.
start boil 1140 with 29L add another 3.5L.
21gms Pacific Gem in spider in at 1205.
Boil start at 1225. Cooiling coil in at 1325.
20gms Citra and 20gms Mosaic into boil ( not spider ) at 1350.
Flameout at 1400. Start chilling at 1400, 33C at 1515,
Start runoff to MJ Fermenter at 1530 Collect 25L O.G. 1050 at 30C = 1052.
Pitch yeast at 1820 - ex T2 MJ36 warmed at added to wort for 1/2 hour. Stir vigourously. Go well T3.
Friday 1000 no noticeable bubbling yet although water level in airlock has changed so maybe just starting.
Saturday 21st 1640 bubbling every 2 secs smells good.
Sunday still bubbling well 2-3 secs.
Monday 23 every 3-4 secs at 1000, 5-7 secs at 1700.
Tuesday 24th. Bubbling every 10-15 secs. Add 80gms Wakatu pellets for dry hop. Raise temp to 22C at 1720 for D Rest.
Wednesday 25th. Merry Christmas. Drop temp to 16C at 2005.
Friday 3/1 Rack off MJ1 into MJ2 and into fridge temp 12C. Tasting a bit weird Can't identify taste maybe lollyish or soft cough medicinal?? Gravity 1013.
Friday 10/1 tastes heaps better can't notice previous taste particularly. Sanitise bottles 0930 - 1100 . Rinse and dry.
Collect 24 x 750ml, 6 x 500ml 1 x 946ml GG = 22Litres total.

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  • Last Updated: 2020-01-10 02:08 UTC