All Grain Stove top 25L Batchin 19L pot experiment

Recipe: 15L Mash TYPE: All Grain
Style: Australian Sparkling Ale
---RECIPE SPECIFICATIONS

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SRM: 8.8 EBC SRM RANGE: 7.9-13.8 EBC
IBU: 29.2 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.047 SG OG RANGE: 1.038-1.050 SG
FG: 1.008 SG FG RANGE: 1.004-1.006 SG
BU:GU: 0.619 Calories: 427.1 kcal/l Est ABV: 5.1 %
EE%: 71.00 % Batch: 25.00 l Boil: 17.56 l BT: 60 Mins


Total Grain Weight: 5.30 kg Total Hops: 65.00 g oz.
---MASH/STEEP PROCESS

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MASH PH:5.40

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Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 94.3 %
0.30 kg Carapils (Briess) (3.0 EBC) Grain 2 5.7 %


Name Description Step Temperat Step Time
Mash In Add 14.02 l of water at 72.1 C 65.0 C 60 min

---SPARGE PROCESS---

Batch sparge 9L of 75.6 C water

---BOIL PROCESS

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Est Pre_Boil Gravity: 1.070 SG Est OG: 1.047 SG
Amt Name Type # %/IBU
15.00 g Warrior [15.00 %] - Boil 60.0 min Hop 3 18.3 IBUs
10.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 4 4.1 IBUs
10.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 5 3.6 IBUs

Amt Name Type # %/IBU
15.00 g Galaxy [14.00 %] - Steep/Whirlpool 5.0 Hop 6 1.7 IBUs
15.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 7 1.5 IBUs


Once cooled top up to 25L

---FERM PROCESS

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Primary Start: 28 May 2015 - 4.00 Days at 19.4 C
Secondary Start: 01 Jun 2015 - 10.00 Days at 19.4 C
Style Carb Range: 2.50-3.30 Vols
Bottling Date: 11 Jun 2015 with 2.3 Volumes CO2:
---NOTES

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Brewing Steps: 15L Mash
Australian Sparkling Ale
Type: All Grain Date: 28 May 2015
Batch Size (fermenter): 25.00 l Brewer: Gash
Boil Size: 17.56 l Asst Brewer:
Boil Time: 60 min Equipment: 25L batch 19L pot
Final Bottling Volume: 23.49 l Brewhouse Efficiency: 71.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Prepare for Brewing



Clean and Prepare Brewing Equipment
Total Water Needed: 35.07 l

Mash or Steep Grains

Mash Ingredients Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 1 94.3 %
0.30 kg Carapils (Briess) (3.0 EBC) Grain 2 5.7 %

Mash Steps Name Description Step Temperature Step Time
Mash In Add 14.02 l of water at 72.1 C 65.0 C 60 min

Batch sparge with 9L of 75.6 C water

Boil Wort

Add water to achieve boil volume of 17.56 l
Estimated pre-boil gravity is 1.070 SG
Boil Ingredients Amt Name Type # %/IBU
15.00 g Warrior [15.00 %] - Boil 60.0 min Hop 3 18.3 IBUs
10.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 4 4.1 IBUs
10.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 min Hop 5 3.6 IBUs

Steeped Hops Amt Name Type # %/IBU
15.00 g Galaxy [14.00 %] - Steep/Whirlpool 5.0 min Hop 6 1.7 IBUs
15.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 5.0 min Hop 7 1.5 IBUs

Estimated Post Boil Vol: 14.56 l and Est Post Boil Gravity: 1.047 SG
Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 25.00 l
Fermentation Ingredients Amt Name Type # %/IBU
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -

Measure Actual Original Gravity _______ (Target: 1.047 SG)
Measure Actual Batch Volume _______ (Target: 25.00 l)
Fermentation
28 May 2015 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
01 Jun 2015 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.008 SG)
Date Bottled/Kegged: 11 Jun 2015 - Carbonation: Bottle with 138.14 g Corn Sugar
Age beer for 30.00 days at 18.3 C
11 Jul 2015 - Drink and enjoy!
Notes

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