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Brew6 - 1/3/19

Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Thursday February 28th 2019

Original Gravity:

1.048

Final Gravity:

1.013

ABV (standard):

4.6%

IBU (tinseth):

61.6

SRM (morey):

7.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - Ale Malt4 kg Ale Malt	37.4	3.05	94.3%
0.24 kg	New Zealand - Medium Crystal Malt0.24 kg Medium Crystal Malt	35.4	56.35	5.7%
4.24 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Pacific Gem30 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	60 min	61.59	42.9%
40 g	Fuggles40 g Fuggles Hops	Pellet	4.5	Dry Hop at 18 °C	0 days		57.1%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Pacific Gem (Pellet) 30 g Pacific Gem (Pellet) Hops	61.59	42.9%
40 g	Fuggles (Pellet) 40 g Fuggles (Pellet) Hops		57.1%
70 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	66 °C	60 min
16 L	Sparge	--	64 °C	60 min
Starting Mash Thickness: 3.1 L/kg

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Notes

1.3.19
Mash start 0815 - 4kg Gladfield Ale Malt ( self crushed ) and 240gm Gladfield Crystal. Mash start temp 67C allow to cool off with lid off so at 0845 now 65C.
Sparge started at 0955 - 1040. Good clear runoff so self crush seems successful.
Collect 20l and start boil at 1030. Collect another 6l add to kettle and add 30gm Pacific Gem into spider. Boil going at 1100. 26Litres.
Wort chiller in at 1150. Flame out at 1230.
Wort chilling started at 1530 - 1645. Whip out to get yeast as racked yeast from no5 not looking good. Too liquidy and green from dry hops??
Add
Start collecting into fermenter 1745 - 1845. 21 Litres. OG 1046-48.
Yeast( WhiteLabs British Ale Yeast ) pitched at 1915. Bubbling away happily Saturday morning 10am.
Distinctly different yeast smell coming from airlock. Tastes still of this yeast after 1 week. Yeast taste almost gone 19/3.
13/3 light bubbling suspect ferment well over.
Rack into SS26l. Add 40gms Fuggles pellets for dry hop. Back into fridge at 18C.
Drop temp 10 8C 19/3. Tasting pretty good 19/3.
Gelatine finings added 25/3 at 10.00.
Bottled 26th at 1600 - 19.5 litres. Still tasting nice with slight difference WhiteLabs yeast maybe.

Last Updated and Sharing

323

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Brews

Public: Yup, Shared
Last Updated: 2019-03-26 03:40 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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