Brew37 12/05/20 - Leveller Amber Ale - Beer Recipe - Brewer's Friend

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Brew37 12/05/20 - Leveller Amber Ale

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Sunday May 10th 2020
1.044
1.010
4.4%
41.9
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg New Zealand - Ale Malt4.25 kg Ale Malt 37.4 3.05 94.4%
0.25 kg Gladfield - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.6%
4.50 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 90 min 31.23 15%
25 g Wakatu25 g Wakatu Hops Pellet 3 Boil 15 min 4.7 25%
10 g Citra10 g Citra Hops Pellet 11 Boil 5 min 2.77 10%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 5 min 3.15 10%
20 g Citra20 g Citra Hops Pellet 11 Hopback 60 min 20%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Hopback 60 min 20%
100 g / $ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 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
13.5 L Infusion 67 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 23.5 L) 19.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.7 L) 24
Hops absorption losses (hopback) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.8 L) 22.5
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

Tuesday 12th May.
Mash start at 0850 with 4.5kg Grain bill in 13.5 Litres water treated with 1tsp Gypsum and 1tsp Epsom Salts.
Start sparge at 1100 and return 1st 2L back to Mash Tun.
Fire up gas at 1115 with 23L add another 6L giving total 29L
Boil at 1145 and add Pacific gem in spider.
Cooling coil in at 1245 and add 25gms Wakatu in spider at1300.
Add 10gms Citra and 10gms Mosaic at 1310 for last 5 minutes.
Flame out 1315 and start cooling - 2 coils 2 fans. Add 20gms Citra and 20gms Mosaic at 1320.
1400 27-30C and approx 100L water cooling used.
Start runoff to SS fermenter at 1415. OG 1044 at 25C. Collect 22.5L giving 70% efficiency.
Pitch yeast ( MJ M36 Liberty Bell ex Brew 36 ) at 1600.
Wednesday 13/5 bubbling away strongly every 1 sec.
Thurs 14/5 bubbling every 3-5 secs. Smells good.
Fri 15/5 Bubbling almost stopped very very slow airlock movement. Taking a sample for Gravity way too yeasty still 3/4 sample yeasty. Lift temp to 24C for D Rest and to possibly activate yeast.
Sat 16/5 still no bubbling and still yeasty but got enough runoff to get a Gravity reading = 1014. Tasting really good with slight bitterness and good hop malt balance. Leave for D Rest for another 2 days.
Tuesday 19/5 Drop temp to 4C. Murky with suspended yeast. Tasting and smelling good. Take off 600ml yeast from dump valve.
Monday 25/5 tasting really good and looking much clearer.
Tuesday 26/5 Keg and 1x500ml bottle. Not as clear as preferred and some lumps of yeast into keg and bottle. Fermenter reading just under 20L so maybe 18-18.5L in keg. Tasting good so fingers crossed for a good beer.

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  • Last Updated: 2020-05-26 01:04 UTC