Brew25 - Taipari4 - 20/1/20 - Beer Recipe - Brewer's Friend

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Brew25 - Taipari4 - 20/1/20

198 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: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday January 19th 2020
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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 96.2%
0.20 kg New Zealand - Dark Crystal Malt0.2 kg Dark Crystal Malt 35.4 96.45 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 37.57 28.6%
25 g Citra25 g Citra Hops Pellet 11 Hopback at 90 °C 60 min 4.38 35.7%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Hopback at 90 °C 60 min 35.7%
70 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 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
15 L Infusion 68 °C 67 °C 90 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.3
Mash volume with grains 19.8
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 20.7 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 22.3 L) 24
Hops absorption losses (hopback) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.8 L) 22
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Monday 20th Jan 2020.
Start mash at 0915 using 5kg Maris Otter and 200gms Gladfield Dark crystal. Start temp 68 and finish 65.
Start Sparge at 1045 collect 28L
Startup heat 1110 with 25 litres add another 3L.
Boiling at 1143 ( add 20gms Pacific Gem in spider at1140 ).
Cooling Coil in at 1240. Flame out at 1320. Start cooling 1322.
Add 25gms Citra and 25gms Mosiac at 1325.
Start runoff to fermenter at 1455. Temp 26C. OG1060 = 1061.
Collect 22Litres.
Cool boiled water at 1600 and into fridge 14C to cool for yeast saturation. Pour yeast into water at 23C at 1748. Pitch yeast at 1940. Go well Taipari 4.
Tues 21st very slow bubbling at 0900. Bubbling every 10-12 secs at 1400, every 7-8secs at 1600, every 3-4secs at 1930. Go T4.
Wed 22nd bubbling every 2 secs.
Sat25th bubbling slowed down so set temp to 22C for D Rest.
Tue 28th. Gravity 1010-12. Remove approx 1 litre yeast from dump tap. Add 2 tbsp sugar to hopefully get some CO2 activity and expel oxygen. Still tasting good.
Wed 29th drop temp to 6C to clear.
Thu 30/1 still tasting very good could do with another day to clear.
Fri 31/1 Bottle - 24x750ml and 2x500ml = 19Litres. Tastes very good still a little murky. Go well in the bottle Brew 4.

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  • Last Updated: 2020-03-21 20:36 UTC