2305 Piwakawaka - Kiwi Cream Ale 14/8

Monday 14/8
Recipe based on Pelican - Kiwanda Cream Ale as copied and modified by Hallertau in their 09 Beer. Substituting Motueka instead of Mt Hood Hops. Going for 15 IBU's through Whirlpool addition at 90C only.

Don't forget to add yeast nutrient and Koppafloc with 10mins to go.

Mash 9.5kg Pilsner, 500gm Flaked Barley in 30L ( showing 38.5L on M. Tun sight glass.

30Litres ( treated 4ml Calc, Chlor & 4ml L.A. ) into mash tun Sunday 1550 from Kettle at 80C. Once into MT reading 66.5C at 1600. Drop to 42C overnight so have to bring temp up via recirc/HLT.

Mash in at 0835 at 55C recirculating through HLT to bring up to 67C
Initial pH 5.0 around 60-61C - pH 5.1 at 67-68C ( different reading by 1C between sensor and thermowell ).
Mash up to 68C at 0900. 66.5C on thermo at 0950 and pH5.4.

Start recirculating mash at 1005 at 66.3C through HLT at 75C - pH drop to 5.0 - 5.1 Stop recirculating Mash at 1035 with mash temp up to 74C.
Start sparging and transfer to kettle at 1035. Turn kettle on at 1042. Collect 60 Litres from mash top up to 64 with hot water.
Boiling well at 1124. Add 3gms ( 1/2tsp ) koppafloc and 8-10 gms ( large heaped tsp ) yeast nutrient at 1300.

Stop boil at 1312. Approximately 55L after boil.

Drop to 90C then add 125gms Motueka to Whirlpool at 1320 for 20 mins until 1340. ( temp creeping up reset PID to 90C and run a little cooling water thru C/Flow ). Keep recirculating from 1342 until ( 60C at 1350, 55C at 1354, 45C at 1400 ). Stop counterflow cooling at 45C at 1400. Let rest for 60 minutes until 1500 sitting at 45C.
Saturate 41gms BRY97 at 1454.
Turn on cold to C/Flow chiller and run to fermenter at 1500.
Collect about 42L from kettle top up to 50L from HLT ( 40C ).
Initial gravity 1052 - gravity after top up ( about 8L ) still 1052 = 80% efficiency. Approx 6L in kettle including hop trub. So 42 + 6 = 48L potentially.
Pitch yeast ( 40gms BRY97 ) at 1535 at 23.9C - fridge set to 19C to cool.

Start with HLT turned on 0730 to all cleaned up at1430 = 9 hours.

Go Well Piwakawaka Kiwi Cream Ale.

At 1830 temp at 18.3 raise setting to 19.5 and wrap in Electric Blanket.
Tues 15/8 0930 temp up to 19.8 no noticeable bubbling yet even after closing butterfly valve for a short time. 1200 light one smallish bubble every second has started. Temp still 19.8, Drop setting to 19C. 1400 Temp 19.6C slightly bigger bubble 2 per second. 1630 Temp 19.4C bubbling 3 per second a little stronger. 130 bubbling picked up a little faster not quite continuous but close.
Wed 16/8 Temp 19.4 good continuous bubbling. Gravity 1040 smelling and tasting very good. Hint of creaminess good sweet/ bitterness balance at this stage.
Thurs 17/8 0900 and 1350. Temp 18.9 still bubbling strong and continuously. Gravity 1024. Smell good and taste superb. lightly tropical with great crispness and balance. Yum.
Fri 18/8 1030 Temp 18.8C bubbling slowed to one blast of bubbles every second. Gravity 1014. 1545 slowed to every 2 secs.
Sat 19/8 Temp 18.9 bubbling a stream every 5 secs.
Mon 21/8 Temp 18.6 bump setting to 21.5C for D Rest, gravity looks like 1010. Hazy look to sample with yest settling out after 1 hour rest. Still tasting pretty good. 1700 temp up to 20.6C. 1900 21.2C
Tue 22/8 Temp 21.5C.
Wed 23/8 Temp 21.1 drop setting to 3C. 1330 temp down to 12C. 1700 temp 6.7C, 1800 5.4C. 1920 4.6C
Thurs 24/8 Temp 3.5C run off 600mls yeast for collection. 1400 temp 3.3C. 1640 temp 3C.
Fri 25/8 Temp 3.7C dump 1/2L yeast.
Sat 26/8 Temp 3.7 beer still quite hazy but bright, very slight sulphury and grainy smell, taste is great if not a little thin but very well balanced and easy drinking.
Mon 28/8 run off to 50L keg collect 45.86Litres.