Brew 33 - A Good Friday Ale - 10/4/20 - Beer Recipe - Brewer's Friend

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Brew 33 - A Good Friday Ale - 10/4/20

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 27.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday April 9th 2020
1.051
1.012
5.1%
44.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.58 kg New Zealand - Ale Malt2.58 kg Ale Malt 37.4 3.05 48.9%
2.54 kg German - Pilsner2.54 kg Pilsner 38 1.6 48.1%
0.16 kg New Zealand - Dark Crystal Malt0.16 kg Dark Crystal Malt 35.4 96.45 3%
5.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Pacific Gem10 g Pacific Gem Hops Pellet 15.4 Boil 90 min 17.88 9.1%
40 g Wakatu40 g Wakatu Hops Pellet 3.5 Boil 90 min 16.25 36.4%
10 g Zythos10 g Zythos Hops Pellet 11 Boil 15 min 5.92 9.1%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 4.58 9.1%
20 g Zythos20 g Zythos Hops Pellet 11 Dry Hop 4 days 18.2%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 18.2%
110 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
14 L Infusion 67 °C 67 °C 110 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 13.7
Mash volume with grains 17.2
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 26.4 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 27.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.5 L) 25
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

Start mash at 0940 with 2.5kg Weyermann Pilsner and 2.5kg Gladfield Ale and 150gms Gladfield Dark crystal Malts at 67C in 14L treated with 1tsp Gypsum and 1tsp Epsom Salts.
Start sparge 1130 ( 1Hr 50min Mash ) collect L.
Gas to Kettle at 1140 Boiling at 1220, add 10gms Pacific Gem and 40 gms Wakatu (2012) in spider at 1220.
Cooilng coil in at 1330.
10gms Zythos and 10gms Mandarina Bavaria in boil at 1345.
Flame out at 1400 yielding 27.5L. Start cooling 1400 2 coils and 2 fans. 35C centre up to 45C edge at 1430 and approx 70L. 27-30C at 1500, 100L water.
Start runoff to MJ1 at 1510. Collect 25L at OG 1050 = 77%.
Pitch washed yeast ( ex Brew 31 US05 from 1 sachet ) at 2010. Go well Brew 33.
Saturday 11/4 Bubbling every 1sec with good yeast smell.
Sunday 12/4 bubbling every 1-2 secs with good yeast smell.
Tuesday 14th bubbling slowing to 5,6,7 secs.
Wednesday 15/4 bubbling slowed right down to 8-10.
Wed 15/4 1600 yeast into airlock. Replace with a new airlock Gravity at 1012-14 tasting really smooth light bitterness yummy malt balance. - lift temp to 23C for D Rest.
Thursday 16/4 Still bubbling every 9-10secs.
Friday 17/4 1000 still light bubbling every 15secs, check under lid still a lot of yeast activity on top. Remove with sterilised spoon - tasting delish. 1245 rack from MJ1 to MJ2 and add 20gms Zythos and 20gms Mandarina Bavaria for Dry-Hop. Collect 24L. Drop temp to 18C.
Saturday 18/4 1400 drop temp to 5C.
Monday 20/4 gently pour 250ml gelatine in boiling water onto to top of brew.
Tuesday 21/4- Keg2 - 18L and 6x750ml plus 2x500ml = 23.5L??

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  • Last Updated: 2020-04-28 04:17 UTC