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Brew12 - 28/5/19

Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Tuesday May 28th 2019

Original Gravity:

1.047

Final Gravity:

1.009

ABV (standard):

5.1%

IBU (tinseth):

71.5

SRM (morey):

6.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - American Ale Malt4 kg American Ale Malt	37.3	2.54	88.9%
0.25 kg	New Zealand - Aurora Malt0.25 kg Aurora Malt	37.2	29.44	5.6%
0.25 kg	New Zealand - Red Back Malt0.25 kg Red Back Malt	35.4	32.99	5.6%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Pacific Gem25 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	90 min	51.39	46.3%
2.50 g	Citra2.5 g Citra Hops	Pellet	11	Boil at 100 °C	90 min	3.67	4.6%
2.50 g	Mosaic2.5 g Mosaic Hops	Pellet	12.5	Boil at 100 °C	90 min	4.17	4.6%
12 g	Citra12 g Citra Hops	Pellet	11	Hopback at 90 °C	45 min	5.74	22.2%
12 g	Mosaic12 g Mosaic Hops	Pellet	12.5	Hopback at 90 °C	45 min	6.52	22.2%
54 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Pacific Gem (Pellet) 25 g Pacific Gem (Pellet) Hops	51.39	46.3%
14.50 g	Citra (Pellet) 14.5 g Citra (Pellet) Hops	9.41	26.8%
14.50 g	Mosaic (Pellet) 14.5 g Mosaic (Pellet) Hops	10.69	26.8%
54 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 L		Infusion	--	67 °C	60 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 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
Filtered water no additives.
Mash Chemistry and Brewing Water Calculator

Notes

28/5/19 Brew 12.
Start mash at 1140 at 67C 13 litres - 60Mins Mash Time.
Start sparge at 1245 trying new ice cream container with lots of small holes. Collect 20L for initial boil startup. Add another 10L and finish sparge at 1345.
Add 25gms Pacific Gem, 2.5gms Citra and 2.5gms Mosaic in spider at near boil. Boiling at 1345.
Cooling coil in at 1425. Boiling again 1430.
Flame out at 1515. Start cooling at 1515. Ad 12gms Citra and 12gms Mosaic at 90C. 31C at 1615. Start collection 1620, finish at 1710. Total 23L. OG 1046 at 27C = 1047 = 78%.
Saturate yeast 1845 - 1900. Pitch yeast at 1900 stir vigorously.
Wed 29/5 slight bubbling at 0800 and going strong by 1330.
Bubbling slowed by Mon 3/6. Tues 4/6 0900 add light to fridge and try to bring temp up to 20C ( 20C +/-1 setting ). Fridge showing 20C at 1300.
Wed 5/6 at 0900 drop temp to 10C.
Saturday 8/6 Gravity 1012-1013 so 4.46-4.53% . Still a bit of yeast on top so scoop off and let settle for an hour. Collect 24x750ml and 9x500ml = 22.5Litres.

Last Updated and Sharing

352

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Brews

Public: Yup, Shared
Last Updated: 2019-06-08 20:48 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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