Brew32 - Taipari11 - 31/3/20 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew32 - Taipari11 - 31/3/20

172 calories 17.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday March 30th 2020
1.052
1.013
5.2%
38.7
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 43%
2.50 kg New Zealand - Ale Malt2.5 kg Ale Malt 37.4 3.05 53.8%
0.15 kg New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt 35.4 96.45 3.2%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pacific Gem15 g Pacific Gem Hops Pellet 15.4 Boil at 100 °C 90 min 30.81 12.4%
13 g Cascade13 g Cascade Hops Leaf/Whole 7 Boil at 100 °C 30 min 7.93 10.7%
43 g Mosaic43 g Mosaic Hops Pellet 12.5 Hopback at 95 °C 0 min 35.5%
50 g Citra50 g Citra Hops Pellet 11 Hopback at 95 °C 0 min 41.3%
121 g / $ 0.00
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
12 L Extra long mash due to HLT not on Infusion 73 °C 67 °C 120 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.1
Mash volume with grains 15.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 23.6 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.5 L) 25
Hops absorption losses (hopback) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 21
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Tuesday 31/3/20 - Mash start 0930 with 2kg Weyermann Pilsner malt and 2.5kg Gladfield Ale malt and 150gms Gladfield Dark Crystal malt at 67C in 12L filtered water with 1/2 tsp Epsom Salts and 1/3 tsp Gypsum.
Start sparge at 1135 ( 2 hrs mash due to HLT unplugged! ) - collect 28L.
Startup gas at 12.00 - Boiling at 1230 add 15gms Pacific gem in spider. 1330 add cooling coil and add 13gms Cascade home grown hops into boil. Flame out at 1400.
Start cooling at 1400 and add 43gms Mosaic and 50gms Citra pellets and dust into spider.
30-35C at 1445. 28-30C at 1510.
Start runoff to MJ2 at 1500. Collect 21L.
OG1050/51 at 25C = 1051/52 = 75%.
Pitch yeast ( US05 ex 27/28/30 ) at 1650. Go Brew32.
Wed 1/4 Bubbling away nicely.
Thurs 2/4 yeast has been blowing out airlock n water lock left, put new airlock on and bubbling away every 2 secs.
Friday 3/4 bubbling every 3-4 secs.
Saturday 4/4 still bubbling every 4-5 secs. Tasting delish, nice maltiness with smooth bitter finish.
Sunday 5/4 yeast blowing into airlock. Clean and replace airlock, skim yeast off top and save.
Monday 6/4 Bubbling slowed right down to 10 secs =/-. Gravity 1010. Raise temp to 23C for D. rest.1052-1010 = 5.5%
Tues 7/4 tastes great with hop flavours developing.
Thursday 9/4 Drop temp to 5C - still tastes really good.
Mon 13/4 Keg and bottle - 19L (? ) + 3 x 750ml bottles = 20.25L.

Last Updated and Sharing
 
266
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-19 03:05 UTC