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Brew18 - 5/8/19 - Wakatui

Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Monday August 5th 2019

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.4%

IBU (tinseth):

62.2

SRM (morey):

9.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	New Zealand - Ale Malt4.5 kg Ale Malt	37.4	3.05	94.7%
0.25 kg	New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt	35.4	96.45	5.3%
4.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
33 g	Pacific Jade33 g Pacific Jade Hops	Pellet	11	Boil at 100 °C	90 min	46.29	26.8%
10 g	Nelson Sauvin10 g Nelson Sauvin Hops	Pellet	12.5	Boil at 100 °C	90 min	15.94	8.1%
80 g	Wakatu80 g Wakatu Hops	Pellet	0.5	Hopback	60 min		65%
123 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
33 g	Pacific Jade (Pellet) 33 g Pacific Jade (Pellet) Hops	46.29	26.8%
10 g	Nelson Sauvin (Pellet) 10 g Nelson Sauvin (Pellet) Hops	15.94	8.1%
80 g	Wakatu (Pellet) 80 g Wakatu (Pellet) Hops		65%
123 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.5 L		Infusion	--	67 °C	75 min
Starting Mash Thickness: 2.7 L/kg

Priming

CO₂ Level: 0 Volumes

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

Brew 18 August 5th.
Mash start 0930 with 4.5kg Gladfield Ale and a 50/50 mix of Gladfield Dark Crystal and Weyermann special W - 250gms giving total grain 4.750kg in 12.5 litres water at 67C.
Start sparge at 1045 - Run through 20L. Collect 30 litres.
Fire up heat at 1145. Add 33gms Pacific Jade in spider in at 1215. 10gms Nelson Sauvin in kettle ( not spider ) at 1230.
Boil achieved at 1230, cooling coil in at 1330 and flame out at 1405.. Start cooling at 1407 - 80gms Wakatu in at 80-90C - end cooling at 1500.
Start runoff into fermenter at 1505. Collect 23L O.G. 1052.
Pitch yeast washed with filtered water ( saved from brew16 ex brew 12, Safale US05 ) at 1950 and stir vigorously. C'mon 18!!!
Tuesday 6th bubbling away well at 0800.
Sunday 11/8 - 1800 raise temp to 22C for D Rest.
Yeast coming up into airlock. Yeast up high in fermenter so take yeast off top of wort and put into sterilised jar.
Monday 12/8 still light bubbling every 15 secs.
Tuesday 13/8 Little to no bubbling. Sample tastes good - yeasty looking.
Wed 14th move to cooler fridge set to 18C.
Thurs 14th Gravity 1014 - at 1615 drop temp to 10C, tastes good still a little murky less so than Tues so possibly clearing.
Friday 15th looking much clearer and tasting good could be a good bitter.
Sunday 17th. 1500 - Temp 10c now for 3 days - still tastes good.
Monday 18th Bottle - 23x750ml and 8x500ml bottles = 22litres.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-09-25 10:02 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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