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Brew13 - 31/5/19

Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Thursday May 30th 2019

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

59.6

SRM (morey):

6.3

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	93%
0.15 kg	New Zealand - Aurora Malt0.15 kg Aurora Malt	37.2	29.44	3.5%
0.15 kg	New Zealand - Red Back Malt0.15 kg Red Back Malt	35.4	32.99	3.5%
4.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Pacific Gem20 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	90 min	42.38	18.2%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Boil at 100 °C	90 min	17.2	9.1%
40 g	Citra40 g Citra Hops	Pellet	11	Dry Hop at 18 °C	5 days		36.4%
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Dry Hop at 18 °C	5 days		36.4%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Pacific Gem (Pellet) 20 g Pacific Gem (Pellet) Hops	42.38	18.2%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops	17.2	45.5%
40 g	Citra (Pellet) 40 g Citra (Pellet) Hops		36.4%
110 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Infusion	--	67 °C	75 min
18 L	Sparge	--	65 °C	45 min
Starting Mash Thickness: 3.1 L/kg

Yeast

Mangrove Jack - US West Coast Yeast M44

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 95 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 only.
Mash Chemistry and Brewing Water Calculator

Notes

31/5/19 Brew13.
Mash start 1010 with 4kg G. Ale Malt, 150gms G. Aurora Malt, 150gms G. Redback malt. 66-67C Start temp. Mash for 75mins finish at 1125.
Start sparging at 1130. 20L collected and heat started at 1200. Collect another 9L. Add hops just prior to boil. Boil going at 1232.
Add Cooling Coil at 1310. Flame out at 1400.
Start cooling at 1400, stopped at 1500. Start runoff into fermenter at 1505. Finish at 16.15. Collect 22L - OG 1048 at 28C = 1050.
Saturate yeast ( Mangrove Jacks US West Coast M44 ) at 19C at 1715. Pitch at 1745 at 25C. Go well brew13.
Bubbling noticed 1120 Saturday 1st. every 7-8 seconds.
Wed 5/6 at 1600 add 40gms Citra and 40gms Mosaic as dry hop.
Sat 8/6 tasting really good.
Mon10/6 at 1500 raise temp to 21.5
Tuesday 11/6 at 1000 drop temp to 8C.
Wednesday 12/6 Bottle at 10.30 24x750ml and 5x500ml bottles = 20.5L. Final Gravity 1012 = 4.99%.
Last 2x750 and 2x500 pretty cloudy with specks of hops?? Those 4 bottles will need a good settle.

Last Updated and Sharing

317

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Brews

Public: Yup, Shared
Last Updated: 2019-06-12 05:52 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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