Brew 34 - 17/04/20 - A Brew For Stu. - Beer Recipe - Brewer's Friend

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Brew 34 - 17/04/20 - A Brew For Stu.

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Thursday April 16th 2020
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1.052
1.009
5.6%
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7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 57.7%
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.05 38.5%
0.20 kg Gladfield - Dark Crystal Malt0.2 kg Dark Crystal Malt 35.4 96.45 3.8%
5.20 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 19.31 8.3%
30 g Wakatu30 g Wakatu Hops Pellet 3 Boil 90 min 11.29 25%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 5 min 5.84 16.7%
20 g Citra20 g Citra Hops Pellet 11 Boil 5 min 5.14 16.7%
20 g Citra20 g Citra Hops Pellet 11 Hopback 0 min 16.7%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Hopback 0 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19
Mash volume with grains 22.4
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.3 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23.2 L) 25
Hops absorption losses (hopback) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.8 L) 23
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Start mash at 0845 with 3kg Weyermann Pilsner Malt, 2 kg Gladfield Ale Malt and 200gms Gladfield Dark crystal Malt in 14L of water treated with 1/2 tsp Gypsum and 1/2 tsp Epsom Salts. 67C.
Start sparging at 1020 Collect 30L total pre boil.
Fire up kettle at 1050 with 23 litres add another 7L at 1100.
Boiling at 1123 add 10gms Pacific Gem & 30gms Wakatu in Spider.
Add Cooling Coil at 1225.
Add 20gms Mosaic and 20gms Citra at 1255.
Flame out at 1300 start cooling 1305 2 coil & 2 fan cooling and add 20gms Citra and 20gms Mosaic.
Temp at 1400 25-28C.
Start runoff to SS Fermenter O.G 1052 = 73%. Collect
Pitch yeast ( US05 ex 31 & taken from 33 transfer today - orig. 1 sachet ) at 1630 and stir vigourously. Go very well Brew34.
Saturday 18/4 0930 bubbling away every second.
Sunday 19/4 bubbling every 1-2 secs. Slightly odd almost mussel smell to yeast gas??
Wed 22/4 bubbling slowed to 6-8secs, tasting and smelling good previous mussel smell pretty much gone. Still cloudy with suspended yeast. Raise temp to 23C for D rest.
Thursday 23/4 Tasting really delish smooth with pleasant fruity citrus notes not overly bitter. Gravity 1010-12.
Friday 24/4 Taste and smell really yum citrus with apricot??? Drop temp to 5C. Take off yeast from bottom outlet forBrew35.
Monday 27/4 1400 add 250ml gelatine.
Tuesday 28/4 1100 Keg 18-19L and 2x750 and 2x500ml bottles giving 21.5L.
When kegging and bottling the aroma from beer is amazing - Possible Grapefruit with Apricot/ Peach/ Nectarine and or Mango fruitiness?? and fresh hop full flavour.

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  • Last Updated: 2020-04-28 07:18 UTC