Brew30 - Birthday Strong Ale - 18/3/20 - Beer Recipe - Brewer's Friend

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Brew30 - Birthday Strong Ale - 18/3/20

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Tuesday March 17th 2020
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OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 48

1.056
1.010
6.0%
47.1
6.3
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 100%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Gem25 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 47.05 29.4%
30 g Citra30 g Citra Hops Pellet 11 Hopback at 90 °C 60 min 35.3%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 12.5 Hopback at 90 °C 60 min 35.3%
85 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 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 67 °C 67 °C 75 min
20 L Sparge 70 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15
Mash volume with grains 19
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 23.9 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.3 L) 25
Hops absorption losses (hopback) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.7 L) 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Start mash 0900 with 6kg Maris Otter in 15L water treated 1/2 tsp Epsom and 1/2 tsp Gypsum at 67C.
Start sparge at 1015 ( 75min Mash ) and collect 26L.
Fire up gas at 1120 with 26L add another 4.5L - Boil at 1210 with 25gms Pacific Gem pellets into spider.
Cooling coil in at 1310 to sterilise. Flame out at 1338 and start cooling.
25gms Citra and 25gms Mosaic in spider at 1341.
Temp down to 35C at 1430 - forgot to put fan on so now should cool more quickly . Temp 27C at 1515.
Start runoff to MJ1 at 15.20 Collect 23L - OG 1055 at 24C = 1056 = 68% Efficiency.
Pitch yeast ( washed ex T28 - US05 ) at 1725.
Go well brew 30C.
Thurs 19/3 bubbling away every 1-2 secs.
Friday 20/3 bubbling every 2 secs and tasting good with some aromatic hops coming through.
Saturday 21/3 bubbling every 3-4 secs.
Sunday 22/3 bubbling every 6-10 secs tasting great Raise temp to 22C for D. Rest.
Monday 23/3 Temp should be 21-22C. Turn off heat lamp. Leave setting at 22C.
Wednesday 25/3 Drop temp to 18C.
Thursday 26/3 - 1st day of Lockdown - drop temp to 5C.
Friday 27/3 tasting slight fruity ( Esters?? ) can't really identify slight chemical smell/ taste Gooseberry/ very mature fruity????
Saturday 28/3 taste and smell slightly less but still there.
Keg 18/19Litre. Bottles - 8x500 = 22Litres.

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  • Last Updated: 2020-03-28 00:45 UTC