Brew27 Taipari6 19/02/20 - Beer Recipe - Brewer's Friend

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Brew27 Taipari6 19/02/20

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday February 18th 2020
1.046
1.011
4.5%
50.0
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.35 kg United Kingdom - Maris Otter Pale4.35 kg Maris Otter Pale 38 3.75 96.7%
0.15 kg New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt 35.4 96.45 3.3%
4.50 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 41.4 40%
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil at 100 °C 10 min 5.13 50%
5 g Pacific Gem5 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 10 min 3.51 10%
50 g / $ 0.00
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
12 L Infusion 66 °C 67 °C 90 min
Starting Mash Thickness: 32.66 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 149.94 L. Suggest reducing strike water volume to 42.43 L and adding 104.54 L sparge/top-off. 147
WARNING: Based on your provided mash thickness (32.7 L/kg), your strike volume will exceeds the total water needed for the recipe (35.4 L). Reduce mash thickness to 7.89 L/kg or increase pre-boil volume to 141.6 L.  
Strike water volume at mash thickness of 32.7 L/kg 147
Mash volume with grains 149.9
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 22.5
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Mash start 0910 with 4.35kg Maris Otter and 150gms Gladfield Dark crystal at 66C.
Start Sparge at 1040 - Collect 30L Boil start at 1100 with 25L add another 5L. Boil achieved at 1150 - 20gms Pacific Gem in spider into boil. Cooling coil in at 1257. Add 5gms Pacific Gem and 25 gms Fuggles into spider at 1310?? Flame out at 1320.
Start cooling at 1325. 40C at 1400 ( Centre Kettle ). 80 litres in 240L bin after 35 mins. At 1414 34C centre and 38 outside of kettle. At 1430 28C centre and 32 outside OG 1042 at 30C = 1044 = 72% efficiency ( 120L in 240L Bin ). Used 120L for 70C temp drop.
Start runoff to SS Fermenter at 1440. Collect 22.5L OG1045.
Saturate 1 sachet Safale US05 at 24C at 1530. Pitch yeast at 2100 at 23C. Go well T6.
Thursday 20th No noticeable bubbling at 0800. 1100 slow bubbling has started. 1200 every 10 secs. Every 2-4 secs at 1530.
Sunday 23 bubbling slowed to every 20+ secs Gravity 1008 by 2 different hydrometers. Lift temp to 23C for D. Rest.
Thursday 27th at 1100 drop temp to 6C.
Monday 2nd March - Gravity 1007 = 5.12%
Rack 18L into 19L keg and 2x750ml and 2 x 500ml bottles = 21.5L.

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