Brew Log 2014

#04 Citra SMaSH

American Pale Ale

Type: All Grain	Date: 04 May 2014
Batch Size (fermenter): 18.90 l	Brewer:
Boil Size: 25.34 l	Asst Brewer:
Boil Time: 60 min	Equipment: Gian's Eq. (33L / 28L) - All Grain
End of Boil Volume 21.22 l	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 17.40 l	Est Mash Efficiency 81.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes: brew day - tasted gravity sample, bitterness is good and clean and there is a hint of citrus but the sweetness of the malt is still there so it will be really interesting when the yeasties are done.
Ingredients
Ingredients Amt Name Type # %/IBU 3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 % 8.00 g Citra [14.50 %] - First Wort 60.0 min Hop 2 15.9 IBUs 1.00 tbsp Irish Moss (Boil 10.0 mins) Fining 3 - 12.00 g Citra [14.50 %] - Boil 10.0 min Hop 4 7.9 IBUs 25.00 g Citra [14.50 %] - Steep/Whirlpool 25.0 min Hop 5 15.7 IBUs 0.8 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.010 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 %	Actual Alcohol by Vol: 4.2 %
Bitterness: 39.6 IBUs	Calories: 389.2 kcal/l
Est Color: 8.5 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 3.80 kg
Sparge Water: 19.23 l	Grain Temperature: 18.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 18.0 C
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 10.91 l of water at 73.1 C 66.7 C 60 min
Sparge Step: Batch sparge with 2 steps (6.06l, 13.17l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 102.35 g	Carbonation Used: Bottle with 102.35 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 18.3 C
Notes
KH=0.32 (3.76) => 188meq/l heated strike water to 86C which is too damn hot, let it cool down to 75 which is still too hot actually, need to come down to about 73.5, maybe 74. lost 6C getting water from bucket into mash tun. mashed in now and temp sitting at 68C mashed for 70mins chilled faster than ever and used less water than ever. Pitched at 21C temp down to 20C next morning temp rose to 22C during peak fermentation, then back down to 20C some of my notes got lost in a sync event 09/05/14 - racked to seconadry; gravity reading was 1012. still smells amazing but not as bitter as brew day. after racking to secondary, temp stayed around the 19C 20C mark but as the weather warmed up its started rising past 20C and activity in airlock increased again. put it into the fermenting fridge on Sunday 18/05/14 and set controller to 18C 21/05/14 - a little behind schedule but going to bottle today and use 110g to 2.3 vols
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#06 Repatriation (IPA)

English IPA

Type: All Grain	Date: 27 Jun 2014
Batch Size (fermenter): 22.70 l	Brewer:
Boil Size: 30.85 l	Asst Brewer:
Boil Time: 60 min	Equipment: Gian's Eq. (33L / 28L) - All Grain
End of Boil Volume 26.73 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 21.20 l	Est Mash Efficiency 79.2 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes: 20140713 - great colour and still clear but aroma not as strong as I thought it would be with the dry hop. It does taste like an IPA. its quite smooth with lingering bitterness. there is no harshness and I think its quite well balanced. I will brew this again, but I will use a different bittering hop i think and I will definitely use more aroma hops at the end of the boil. I am not sure if I can catagorrically say the dry hopping was worth it. I think an experiment is in order Have received some great feedback about for this beer. everyone seems to like it alot! Finally, a house beer.
Ingredients
Ingredients Amt Name Type # %/IBU 4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 81.8 % 0.50 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 2 9.1 % 0.50 kg Vienna Malt (6.9 EBC) Grain 3 9.1 % 28.00 g Northern Brewer [8.50 %] - First Wort 60.0 min Hop 4 24.7 IBUs 1.20 tbsp Irish Moss (Boil 10.0 mins) Fining 5 - 28.00 g Citra [14.00 %] - Boil 10.0 min Hop 6 13.4 IBUs 40.00 g Centennial [11.10 %] - Steep/Whirlpool 30.0 min Hop 7 16.1 IBUs 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 8 - 25.00 g Centennial [11.10 %] - Dry Hop 10.0 Days Hop 9 0.0 IBUs
Beer Profile
Est Original Gravity: 1.053 SG	Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.2 %	Actual Alcohol by Vol: 5.4 %
Bitterness: 54.2 IBUs	Calories: 497.1 kcal/l
Est Color: 14.1 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 5.50 kg
Sparge Water: 22.02 l	Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C	Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 15.34 l of water at 72.7 C 66.7 C 60 min
Sparge Step: Batch sparge with 2 steps (6.09l, 15.93l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 124.72 g	Carbonation Used: Bottle with 124.72 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 18.3 C
Notes
= Water = - KH = 0.32 (3.76) => 188meq/l - 0.58ml CRS per litre - 17ml CRS to 19l - 17.8ml CRS to 20l - .5 Campden tab to each vessel - see screenshots of water profiles = Mash = - Add 1tsp gypsum to mash - doughed in a little over strike temp so when temp settled it was a little too high. Had a conf call so couldnt spend time stirring so added a little cold water, bad idea, too cold, then had to add some more hot water. temp settled at about 66.1C but went down to about 64 over the hour. need to put some tin foil on top of mash next time to hold temp better. - starch conversion test failed at first few attempts, so ended up leaving for 90 minute total mash when starch test passed. - wort nice and dark, got to wonder if the vienna malt was necessary. time will tell. - got about 18l from first runnings and 15l from 2nd runnings - new tap on mash tun works like a charm - boiled about 31/32l with about 5 litres in small pot and about - need to work on calculating these volumes better = Boil = - as scheduled - took ages to cool because of tap water temp, stopped at about 26C - whirlpool and into fermenter. hops provided great filter and not much gunk in the sieve - just a little under the target volume into fermenter which was pretty good = Fermentation = - hit OG dead on. RESULT! - put fermenter into fridge with cling film over opening and set temp - decided to rehydrate yeast in some boiled cooled mineral water - pitched yeast at 22.7C, rinsed jug with a little wort (hope this is not downfall but just was sanitised earlier - set fridge to 19.5C - put black shirt over back of fermenter rather than over whole thing, better idea, easier access especially when it comes to dry hopping. 20140702 - took gravity reading tonight = 1015. aroma not as strong as I had hoped for but still need to dry hop this sucker. 20140706 - took gravity reading this morning = 1014. very clear. tastes good; lasting bitterness but not upfront bitterness 20140707 - dry hopped with 28g of Centennial 20140713 - bottled 20l today at 19.5c to 2.4 vols, 134g dextrose. was probably a little too hot in the bucket to begin with. dont boil the sugar next time. = Other = - Need to understand efficiency better. changed it down to 70% before brew. currently at 68.8% -- found out about this and think I have it sussed now - in future, dont drop the temp to 18 until after a full 10 days, leave it at 19.5 until then. - I think the approach used in the water additions here made a difference - considerations if when brewing this again - maybe use a little less crystal - definitely use more hops - use a different bittering hop - perhaps do some 3g batches to test this?
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#07 Backswing Pale Ale

American Pale Ale

Type: All Grain	Date: 30 Aug 2014
Batch Size (fermenter): 22.73 l	Brewer: Gian Sartor
Boil Size: 29.84 l	Asst Brewer:
Boil Time: 60 min	Equipment: GFS (33L / 28L) - All Grain
End of Boil Volume 25.72 l	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 21.23 l	Est Mash Efficiency 81.6 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 87.5 % 0.50 kg Vienna Malt (6.9 EBC) Grain 2 12.5 % 11.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 3 10.0 IBUs 26.00 g Centennial [10.00 %] - Boil 40.0 min Hop 4 24.4 IBUs 1.20 tbsp Irish Moss (Boil 10.0 mins) Fining 5 - 21.00 g Citra [12.00 %] - Boil 5.0 min Hop 6 5.4 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.042 SG	Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.007 SG	Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.5 %	Actual Alcohol by Vol: 4.4 %
Bitterness: 39.8 IBUs	Calories: 386.5 kcal/l
Est Color: 7.8 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 4.00 kg
Sparge Water: 23.41 l	Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C	Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.43 l of water at 70.1 C 64.4 C 75 min
Sparge Step: Batch sparge with 2 steps (7.99l, 15.42l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 124.87 g	Carbonation Used: Bottle with 124.87 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 18.3 C
Notes
= Water = - KH = 0.52 (2.62) => 131meq/l - 0.58ml CRS per litre - 11.6ml CRS to 20l - 8.7ml CRS to 15l - .5 Campden tab to each vessel - see screen shots for water = Mash = - Add 1tsp gypsum to mash - got 15l from first runnings - got just under 15l from second runnings - hit the pre boil volume - split some off into small pot for separate boil - forgot to put the darn chiller in so had to boil for an extra 10 mins - hit all gravities spot on and hit all numbers = Boil = - as scheduled - cooled to around 25.5C and then into fermenter - whirlpool and into fermenter. hops provided great filter and not much gunk in the sieve - just a little under the target volume into fermenter which was pretty good = Ferment = - put into fridge until it was down to about 23C - sprinkled US-05 on top of wort - set fridge to 19.5C 20140911 took sample for gravity reading tonight and its down to 1008. It tastes very very clean with a great citrusy note. should be a great session ale. Yeast has not dropped out very well which lines up with my experience of this yeast. think in future I am going to have to cold crash this one or just let this go and try and get less yeast into the bottling bucket. 20140914 - bottling day used brewersfriend 20l/2.4vol/19C 133g dextrose in 500ml bottled water. took 20l out of the fermentor left more than I would have liked in the bottom as i didnt want too much yeast to transfer over. ended up with 39 500ml bottles. 20140919 - cracked one of these babies last night and it was delicious. think I am finally reaping the rewards of the fermenting fridge. great aroma, very light and clear. there is some residual sweetness which I think is from the vienna malt. Carla really likes it which is great so I can brew this again for her.
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