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Brew30 - Birthday Strong Ale - 18/3/20

Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Tuesday March 17th 2020

60M IPA

by Love Beer

OG: 1.053 FG: 1.012 ABV: 5.4% IBU: 48

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

47.1

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 kg	United Kingdom - Maris Otter Pale6 kg Maris Otter Pale		38	3.75	100%
6 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	47.05	29.4%
30 g	Citra30 g Citra Hops	Pellet	11	Hopback at 90 °C	60 min		35.3%
30 g	Mosaic30 g Mosaic Hops	Leaf/Whole	12.5	Hopback at 90 °C	60 min		35.3%
85 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Pacific Gem (Pellet) 25 g Pacific Gem (Pellet) Hops	47.05	29.4%
30 g	Citra (Pellet) 30 g Citra (Pellet) Hops		35.3%
30 g	Mosaic (Leaf/Whole) 30 g Mosaic (Leaf/Whole) Hops		35.3%
85 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	67 °C	67 °C	75 min
20 L	Sparge	70 °C	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Start mash 0900 with 6kg Maris Otter in 15L water treated 1/2 tsp Epsom and 1/2 tsp Gypsum at 67C.
Start sparge at 1015 ( 75min Mash ) and collect 26L.
Fire up gas at 1120 with 26L add another 4.5L - Boil at 1210 with 25gms Pacific Gem pellets into spider.
Cooling coil in at 1310 to sterilise. Flame out at 1338 and start cooling.
25gms Citra and 25gms Mosaic in spider at 1341.
Temp down to 35C at 1430 - forgot to put fan on so now should cool more quickly . Temp 27C at 1515.
Start runoff to MJ1 at 15.20 Collect 23L - OG 1055 at 24C = 1056 = 68% Efficiency.
Pitch yeast ( washed ex T28 - US05 ) at 1725.
Go well brew 30C.
Thurs 19/3 bubbling away every 1-2 secs.
Friday 20/3 bubbling every 2 secs and tasting good with some aromatic hops coming through.
Saturday 21/3 bubbling every 3-4 secs.
Sunday 22/3 bubbling every 6-10 secs tasting great Raise temp to 22C for D. Rest.
Monday 23/3 Temp should be 21-22C. Turn off heat lamp. Leave setting at 22C.
Wednesday 25/3 Drop temp to 18C.
Thursday 26/3 - 1st day of Lockdown - drop temp to 5C.
Friday 27/3 tasting slight fruity ( Esters?? ) can't really identify slight chemical smell/ taste Gooseberry/ very mature fruity????
Saturday 28/3 taste and smell slightly less but still there.
Keg 18/19Litre. Bottles - 8x500 = 22Litres.

Last Updated and Sharing

327

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Public: Yup, Shared
Last Updated: 2020-03-28 00:45 UTC

System Default

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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