A repeat of the recipe for Kipling. It was probably my favourite of the beers I made last year.
- Length: 25 litres
- Yeast: US-05
- OG 11.8Bx = 1.046
- FG 1.008
- ABV 4.9%
Recipe:
| Fermentable | Colour | lb: oz | Grams | Ratio |
|---|---|---|---|---|
| Extra Pale Malt | 2.5 EBC | 10 lbs. 7.9 oz | 4760 grams | 85% |
| Munich Malt | 20 EBC | 0 lbs. 14.8 oz | 420 grams | 7.5% |
| Torrefied Wheat | 4 EBC | 0 lbs. 14.8 oz | 420 grams | 7.5% |
| Hop Variety | Type | Alpha | Time | lb: oz | grams | Ratio |
|---|---|---|---|---|---|---|
| Nelson Sauvin | Whole | 12.6 % | 60 mins | 0 lbs. 0.7 oz | 20 grams | 20% |
| Nelson Sauvin | Whole | 12.6 % | 30 mins | 0 lbs. 0.7 oz | 20 grams | 20% |
| Nelson Sauvin | Whole | 12.6 % | 0 mins | 0 lbs. 2.1 oz | 60 grams | 60% |
| Irish Moss | Whole | 0 % | 10 mins | 0 lbs. 0.0 oz | 0 grams | 0% |
| Final Volume: | 25 | Litres |
| Original Gravity: | 1.050 | |
| Final Gravity: | 1.012 | |
| Alcohol Content: | 4.9% | ABV |
| Total Liquor: | 36.1 | Litres |
| Mash Liquor: | 14 | Litres |
| Mash Efficiency: | 75 | % |
| Bitterness: | 41 | EBU |
| Colour: | 7 | EBC |
Comments:
34 litres of wort collected from the mash. Doughed in at 64C, still 64C at the end (by manual thermometer, since I no longer trust my digital one).
Stupidly, I’ve done exactly the same recipe as last year. I say stupidly as I’ve since determined that my mash efficiency is around 70% rather than the 75% that was used to calculate the recipe. Not that it really matters, it was a great beer last year so it should be good again!
The final hops addition was specified as being at flameout or hopback, but for some reason last time I dry-hopped the 60g. I would have preferred a little more fresh grapefruit in the hops flavour last year, so I’m going to switch this to be a 80C steep for 30 mins instead. If that’s still not enough for me then I may try a combination of the two approaches next time I brew this (and there will be a next time!)
After the boil, there was 29 litres in the copper, so that’s a 5 litres loss to evaporation in 1 hour, which is about 15%. Measured OG at 11.8Bx = 1.046, and just under 25 litres of wort into the FV. It’s down to 20C, and in the fridge until it gets down to 16C, when I’ll pitch the yeast.
So, we had 15% evaporation, and about 4.5 litres lost to 100g of hops – plug these numbers into my batch sparge calculator next time!
2012-02-19: Bottled 12, the rest in a barrel. Bulk primed with 75g of cane sugar. Not actually measured the FG, which is a bit silly, will do so from what’s in the barrel when it’s primed, so in a few days.
2012-02-23: It’s primed in the barrel and is looking pretty clear already. FG at 1.008, so that’s an eminently drinkable 4.9% ABV. It’s also tasting great again!
