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Session Ale 1.0

Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Bird
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)

Created: Monday March 28th 2016

Original Gravity:

1.042

Final Gravity:

1.009

ABV (standard):

4.2%

IBU (tinseth):

24.6

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale	38	3.75	72.8%
0.54 kg	Flaked Oats0.54 kg Flaked Oats	33	2.2	11.2%
0.37 kg	Flaked Wheat0.37 kg Flaked Wheat	34	2	7.7%
0.40 kg	Flaked Rye0.4 kg Flaked Rye	36	2.8	8.3%
4.81 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 g	Jarrylo16 g Jarrylo Hops	Pellet	13.9	Boil	25 min	17.62	9.5%
25 g	Jarrylo25 g Jarrylo Hops	Pellet	13.9	Whirlpool at 80 °C	20 min	6.95	14.9%
56 g	Experimental Nuggetzilla56 g Experimental Nuggetzilla Hops	Pellet	16	Dry Hop	2 days		33.3%
71 g	Jarrylo71 g Jarrylo Hops	Pellet	13.9	Dry Hop	2 days		42.3%
168 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
112 g	Jarrylo (Pellet) 112 g Jarrylo (Pellet) Hops	24.57	66.7%
56 g	Experimental Nuggetzilla (Pellet)		33.3%
168 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 L		Infusion	--	65 °C	60 min
5 L		Sparge	--	55 °C	2 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Yeast Nutrient		Other	Boil	15 min.
0.50 each	Protofloc		Fining	Boil	15 min.

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 196 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Water Expt

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	25	50	50	100
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Q0XZKXN
Mash Chemistry and Brewing Water Calculator

Notes

Sunday 10th April 2016 - Brewday. Mashed in with 28L at 68oC. Mash temp 64.6oC.

15 mins. pH = 5.9 (added 2 mL more lactic acid). 64oC.
30 mins. pH = 5.5. Turned on induction plate.
60 ish mins. Temp at 75oC (mash out?). pH = 5.32.

Drained the bag. A real pain in the arse (again). Need to sort a better method. Poured off about 4.5L of wort at 86oC into a sanitised plastic bucket (for transfer to 5L glass demijohn to make a berliner with proviva and spontanale bottle dregs). Chilled to 50oC and then added 0.5L Mango Proviva juice. Temp 45oC. Wrapped in a sleeping bag and plastic wrapped the top.

40 min boil. Added chiller after 15 mins.

Cooled and pitched at 18oC. 4th generation Vermont Slurry from 28th March 2016 (250-300mL). Moved to basement at 18oC ambient (added blowoff).

Approx 22L at 1.042. pH = 5.3.

24h later pH of proviva soured wort = 4.39. Added sacch trois slurry to ferment.

Tuesday 26th April 2016 (Day 16) - Dry Hopped with 75g Jarrylo and 56g Denali. Approx 7 g/L in oxygen purged DH keg. FG = 1.012. 3.95% ABV. pH = 3.90!!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-04-26 21:12 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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