Brew31/ Taipari10 - Lockdown Multi Hop IPA 27/3/20 - Beer Recipe - Brewer's Friend

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Brew31/ Taipari10 - Lockdown Multi Hop IPA 27/3/20

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday March 26th 2020
1.052
1.009
5.6%
55.2
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 76.2%
1 kg German - Pilsner1 kg Pilsner 38 1.6 19%
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 %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 40.93 16.7%
10 g Zythos10 g Zythos Hops Pellet 11 Boil at 100 °C 10 min 4.96 8.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Leaf/Whole 8.5 Boil at 100 °C 10 min 3.48 8.3%
10 g Citra10 g Citra Hops Pellet 11 Boil at 100 °C 5 min 2.72 8.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil at 100 °C 5 min 3.1 8.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Hopback at 95 °C 60 min 8.3%
10 g Zythos10 g Zythos Hops Pellet 11 Hopback at 95 °C 10 min 8.3%
20 g Citra20 g Citra Hops Pellet 11 Hopback at 95 °C 60 min 16.7%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Hopback at 95 °C 60 min 16.7%
120 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 99 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
14 L Infusion 74 °C 67 °C 120 min
Starting Mash Thickness: 2.66 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14
Mash volume with grains 17.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.3 L) 22.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
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 23.7 L) 22
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Taipari Brew 10. Lockdown Day 2.
Start mash at 1045 with 4kg Gladfield Ale Malt, 1kg Weyermann Pilsner and 250gms Gladfield Dark crystal at 67C for 120mins.
Start Sparge at 1345 collect
Fire up gas with 25L at 1310 add another 5L. Boiling at 1345. Add 20gms Pacific Gem in Spider. Add cooling coil 1445.
Add 10gms Zythos and 10gms Mandarina Bavaria at 1505 for last 10 minutes of boil. Flame out at 1515.
Start cooling with coils and 2 fans at 1515.
Add 10gms Zythos, 10gms Mandarina, 20gms Mosaic and 20gms Citra into spider at 1520.
Wort in HLT temp 40C at 1545, 30-35C at 1600.
Start runoff to SS Fermenter at 1625 at 25-30C - collect 22L.
OG 1050 at 30C = 1052 = 70% efficiency.
Saturated yeast ( 1 sachet US05 ) pitched and aerated at 1840 at 22-24C.
Go well Brew31.
Saturday 28/3 Bubbling away nicely.
Sunday 29/3 Bubbling every 1-2 secs. Nice yeasty smell.
Tues 31/3 Bubbling every 3-4 secs. Tasting good still a little sweet with rounded bitterness - hoping those hop flavours come through.
Wed 1/4 bubbling slowed to 4-6secs. Lift temp to 22C for D Rest.
Sat 4/4 drop temp to 5C to chill pre bottling.
Monday 6/4 Gravity 1012. 1052-1012 = 5.25%
Tuesday 7th Bottle - 24x750ml and 6x500ml = 21Litres. Bit cloudy but exceptionally tasty with big hop flavours not at all overly bitter - look forward to some bottle conditioning.
Salvage yeast in 1st take into plastic, 2nd take ( most ) glass jar.

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  • Last Updated: 2020-05-17 03:35 UTC