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Brew7 18/3/19

Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)

Created: Monday March 18th 2019

Original Gravity:

1.043

Final Gravity:

1.008

ABV (standard):

4.7%

IBU (tinseth):

68.6

SRM (morey):

5.5

Mash pH

n/a

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	95.2%
0.20 kg	New Zealand - Red Back Malt0.2 kg Red Back Malt	35.4	32.99	4.8%
4.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Chinook40 g Chinook Hops	Pellet	13	Boil at 100 °C	90 min	68.63	44.4%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	0 days		55.6%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Chinook (Pellet) 40 g Chinook (Pellet) Hops	68.63	44.4%
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops		55.6%
90 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	67 °C	120 min
19 L	Sparge	--	67 °C	60 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °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

Start mash at 11.30. 4 kg of Glafdield Ale malt for 1 hour then 200gms Gladfield Redback for 1 hour. Maintain 67Cish for entire mash. Dropped to 63 during sparge. No water conditioning just filtering.
Sparge started at 13.30 - 14.15.
Heat started at 14.00 with 40gms Chinook Pellets in spider 21 litres. Top up with another 8 litres whilst boil getting started. Boiling at 14.35. Collect 29 litres. Chiller coil in at 15.10. Boil 14.35 - 16.45.
Chilling started at 16.50 - 18.00 then out for a birthday dinner at Paradise. Start to run into fermenter at 20.15.
Saturate 2 US05 sachets in warm water at 21.30
OG 1042 at 30C = 1043.
Yeast pitched at 2230. Bubbling away nicely 08.00 next morning.
Still very slow bubbling 26/3. Tasting really nice.
27/3 ( 0800 ) Rack into 26SS and add 50gms Citra pellets for dry hop.
1/4/19 Gelatine added 0900 and fridge cooled to 10C.
2/4/19 Final gravity 1010. 1400-1500 - Bottled - 22Litres 24x750ml and 8x500ml. A little cloudy still and seemed to get a little pellet in the tap slowing flow on the odd bottle.

Last Updated and Sharing

270

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Brews

Public: Yup, Shared
Last Updated: 2019-04-03 19:47 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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