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Brew32 - Taipari11 - 31/3/20

Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Monday March 30th 2020

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

38.7

SRM (morey):

7.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	German - Pilsner2 kg Pilsner	38	1.6	43%
2.50 kg	New Zealand - Ale Malt2.5 kg Ale Malt	37.4	3.05	53.8%
0.15 kg	New Zealand - Dark Crystal Malt0.15 kg Dark Crystal Malt	35.4	96.45	3.2%
4.65 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Pacific Gem15 g Pacific Gem Hops	Pellet	15.4	Boil at 100 °C	90 min	30.81	12.4%
13 g	Cascade13 g Cascade Hops	Leaf/Whole	7	Boil at 100 °C	30 min	7.93	10.7%
43 g	Mosaic43 g Mosaic Hops	Pellet	12.5	Hopback at 95 °C	0 min		35.5%
50 g	Citra50 g Citra Hops	Pellet	11	Hopback at 95 °C	0 min		41.3%
121 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Pacific Gem (Pellet) 15 g Pacific Gem (Pellet) Hops	30.81	12.4%
13 g	Cascade (Leaf/Whole) 13 g Cascade (Leaf/Whole) Hops	7.93	10.7%
43 g	Mosaic (Pellet) 43 g Mosaic (Pellet) Hops		35.5%
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops		41.3%
121 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	Extra long mash due to HLT not on	Infusion	73 °C	67 °C	120 min
Starting Mash Thickness: 2.6 L/kg Starting Grain Temp: 18 °C

Priming

CO₂ Level: 2.25 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

Tuesday 31/3/20 - Mash start 0930 with 2kg Weyermann Pilsner malt and 2.5kg Gladfield Ale malt and 150gms Gladfield Dark Crystal malt at 67C in 12L filtered water with 1/2 tsp Epsom Salts and 1/3 tsp Gypsum.
Start sparge at 1135 ( 2 hrs mash due to HLT unplugged! ) - collect 28L.
Startup gas at 12.00 - Boiling at 1230 add 15gms Pacific gem in spider. 1330 add cooling coil and add 13gms Cascade home grown hops into boil. Flame out at 1400.
Start cooling at 1400 and add 43gms Mosaic and 50gms Citra pellets and dust into spider.
30-35C at 1445. 28-30C at 1510.
Start runoff to MJ2 at 1500. Collect 21L.
OG1050/51 at 25C = 1051/52 = 75%.
Pitch yeast ( US05 ex 27/28/30 ) at 1650. Go Brew32.
Wed 1/4 Bubbling away nicely.
Thurs 2/4 yeast has been blowing out airlock n water lock left, put new airlock on and bubbling away every 2 secs.
Friday 3/4 bubbling every 3-4 secs.
Saturday 4/4 still bubbling every 4-5 secs. Tasting delish, nice maltiness with smooth bitter finish.
Sunday 5/4 yeast blowing into airlock. Clean and replace airlock, skim yeast off top and save.
Monday 6/4 Bubbling slowed right down to 10 secs =/-. Gravity 1010. Raise temp to 23C for D. rest.1052-1010 = 5.5%
Tues 7/4 tastes great with hop flavours developing.
Thursday 9/4 Drop temp to 5C - still tastes really good.
Mon 13/4 Keg and bottle - 19L (? ) + 3 x 750ml bottles = 20.25L.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-19 03:05 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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