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12B Australian Sparkling Ale

Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 26.49 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ATGANI Brew Co
No Chill: 20 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)

Created: Thursday September 10th 2020

Original Gravity:

1.047

Final Gravity:

1.005

ABV (standard):

5.4%

IBU (rager):

34.6

SRM (morey):

5.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.35 kg	German - Wheat Malt0.35 kg Wheat Malt	37	2	7.5%
0.25 kg	Barrett Burston - Cara malt0.25 kg Cara malt	34.5	17.5	5.4%
0.06 kg	German - Acidulated Malt0.06 kg Acidulated Malt	27	3.4	1.3%
4 kg	Coopers - Premium Pale Malt4 kg Premium Pale Malt	37	3.2	85.8%
4.66 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Pride of Ringwood25 g Pride of Ringwood Hops		Pellet	10	Boil	60 min	34.61	100%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Pride of Ringwood (Pellet) 25 g Pride of Ringwood (Pellet) Hops		34.61	100%
25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.4 L		Temperature	--	63 °C	30 min
		Temperature	--	67 °C	30 min
14.4 L	sparge slowly	Sparge	--	63 °C	--
Starting Mash Thickness: 3 L/kg

Yeast

Coopers Ale

Amount:	1 Each	Cost:
Attenuation (custom):	88%	Flocculation:	High
Optimum Temp:	20 - 27 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

27997

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	1	4	7	280	10
source = Melbourne Silvan dam target = 115 ppm Ca2+ and 280 ppm SO4- -------------------------------------- add ==> calcium sulfate (CaSO4) @ 0.5g/L 30g mash water OR 10g-15g each Calc.Sulph & Calc.Chlor for balanced malt:bitterness
Mash Chemistry and Brewing Water Calculator

Notes

Yeast
------------------------------------------

sediment from 2 longnecks, add together + 2inches of wort to bottle
24hrs @ 25c to reactivate yeast.
use to make 1L starter
24-36hrs @ 25c

Ferment
------------------------------------------
20c 3 days
23c 1 day (ensure full attenuation)
+2 days for acetaldehyde reabsorption
Never rack into secondary
bottle/keg after 6 days max in primary, or yeast count may drop below ideal for bottle/keg conditioning.

Priming sugar (+0.5% abv)
--------------------------
8g/bottle
10.5g/L
200g/19L keg
Coopers primes kegs with sugar.
Condition bottles or kegs at 20 °C
should be well carbonated within a week.
due to the absence of late hopping, it doesn't need time to mellow out like the hoppy pale ales often do.
However the beer will benefit from a few weeks maturation.

Alternative Mash
---------------------------
1.single infusion mash at 64–66c
2.step mash with a rest in the 60–63 °C range

Last Updated and Sharing

392

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Public: Yup, Shared
Last Updated: 2021-02-03 00:31 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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