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Brew27 Taipari6 19/02/20

Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)

Created: Tuesday February 18th 2020

Original Gravity:

1.046

Final Gravity:

1.011

ABV (standard):

4.5%

IBU (tinseth):

50.0

SRM (morey):

7.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.35 kg	United Kingdom - Maris Otter Pale4.35 kg Maris Otter Pale	38	3.75	96.7%
0.15 kg	New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt	35.4	96.45	3.3%
4.50 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	41.4	40%
25 g	Fuggles25 g Fuggles Hops	Pellet	4.5	Boil at 100 °C	10 min	5.13	50%
5 g	Pacific Gem5 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	10 min	3.51	10%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Pacific Gem (Pellet) 25 g Pacific Gem (Pellet) Hops	44.91	50%
25 g	Fuggles (Pellet) 25 g Fuggles (Pellet) Hops	5.13	50%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L		Infusion	66 °C	67 °C	90 min
Starting Mash Thickness: 32.66 L/kg Starting Grain Temp: 18 °C

Priming

CO₂ Level: 1.02 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

Mash start 0910 with 4.35kg Maris Otter and 150gms Gladfield Dark crystal at 66C.
Start Sparge at 1040 - Collect 30L Boil start at 1100 with 25L add another 5L. Boil achieved at 1150 - 20gms Pacific Gem in spider into boil. Cooling coil in at 1257. Add 5gms Pacific Gem and 25 gms Fuggles into spider at 1310?? Flame out at 1320.
Start cooling at 1325. 40C at 1400 ( Centre Kettle ). 80 litres in 240L bin after 35 mins. At 1414 34C centre and 38 outside of kettle. At 1430 28C centre and 32 outside OG 1042 at 30C = 1044 = 72% efficiency ( 120L in 240L Bin ). Used 120L for 70C temp drop.
Start runoff to SS Fermenter at 1440. Collect 22.5L OG1045.
Saturate 1 sachet Safale US05 at 24C at 1530. Pitch yeast at 2100 at 23C. Go well T6.
Thursday 20th No noticeable bubbling at 0800. 1100 slow bubbling has started. 1200 every 10 secs. Every 2-4 secs at 1530.
Sunday 23 bubbling slowed to every 20+ secs Gravity 1008 by 2 different hydrometers. Lift temp to 23C for D. Rest.
Thursday 27th at 1100 drop temp to 6C.
Monday 2nd March - Gravity 1007 = 5.12%
Rack 18L into 19L keg and 2x750ml and 2 x 500ml bottles = 21.5L.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-21 20:36 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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