homebrewandbeer.com

TWENTY HOP





Formulation” for American pale ale
Target knockout volume of 400 litres
Target gravity 1058 or 14.5 degrees Plato
Based on system extract efficiency of 69%
Desired Plato 14.5 degrees
Kgs = 14.5 x 400 / 69 = 84 K/gs
Potential alcohol @ 75% attenuation = 1058 – 1012/ 7.5 = 6.13 %av

We want to achieve 5% dark crystal = 84 x .05 = 4.2 Kgs
Run with 5 Kgs for ease of numbers 84 – 5 = 79 Kgs

Grain bill 79 K/gs of pale malt (Kirin)
5 K/gs of dark crystal malt JW


Mash water 180 litres from 2.1 litres to one K/g of grain
Sparge water 350 liters of scheme water
let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 56 degrees and dough in hold @ 51 degrees for 20 Mins
Adjust mash with food grade phosphoric acid to 5.5 Ph

Raise to 64 degrees and hold for 60 Mins
Raise to 71 degrees and hold for 10 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees

Boil time one hour after collection of all wort into kettle

Hop selection
Citra @11.1 % AA
Nelson sauvin @11.5 % AA
Amarillo @8.2 % AA

Hop additions
15 mins into boil add citra 50 gms x 11.1aa x 24% ute = 3.33 Ibus
15 mins into boil add Amarillo 50 gms x 8.2aa x 24% ute = 2.46 Ibus
15 mins into boil add N/sauvin 25 gms x 11.5aa x 24% ute = 1.725 Ibus


30 mins into boil add citra 125 gms x 11.1aa x 20% ute = 6.93 Ibus
30 mins into boil add Amarillo 125 gms x 8.2aa x 20% ute = 5.12 Ibus
30 mins into boil add N/sauvin 75 gms x 11.5aa x 20% ute = 4.31 Ibus

35 mins into boil add citra 45 gms x 11.1aa x 18% ute = 2.2 Ibus
35 mins into boil add Amarillo 45 gms x 8.2aa x 18% ute = 1.66 Ibus
35 mins into boil add N/sauvin 25 gms x 11.5aa x 18% ute = 1.29 Ibus


40 mins into boil add citra 45 gms x 11.1aa x 16% ute = 1.99 Ibus
40 mins into boil add Amarillo 45 gms x 8.2aa x 16% ute = 1.47 Ibus
40 mins into boil add N/sauvin 25 gms x 11.5aa x 16% ute = 1.15 Ibus


45 mins into boil add citra 45 gms x 11.1aa x 14% ute = 1.74 Ibus
45 mins into boil add Amarillo 45 gms x 8.2aa x 14% ute = 1.29 Ibus
45 mins into boil add N/sauvin 20gms x 11.5aa x 14% ute = 0.8Ibus


50 mins into boil add citra 45 gms x 11.1aa x 10% ute = 1.66 Ibus
50 mins into boil add Amarillo 45 gms x 8.2aa x 10% ute = 1.02 Ibus


55 mins into boil add citra 200 gms x 11.1aa x 5% ute = 2.77 Ibus


60 mins into boil add citra 100 gms x 11.1aa x 2% ute = 0.55 Ibus

Whirlpool let settle for 20 min chill areate and rack to ferementers
Add citra 420 gms x 11.1aa x 1% ute = 1.1 Ibus


total Ibus 44.5
Total hop 1.6 Kgs @ 4 Grams/ litre
hop break up citra 68%
amarilo 22%
nelson sauvin 10%



Yeast selection US 05 @ 76% attenuation
And northwestern wyeast
Split into two brews each one has single strain
After completion of fermentation rack off yeast and hops into Co2 flushed fermenters
And cold settle @ 2 degrees for two weeks then transfer to
Co2 flushed kegs and force carbonate
for your concideration
cheers enigma

you're talking like a micro brewer
wot ya total ibu
Is this a split ferment batch with two different yeast? Because i nearly questioned you on mixing yeast.
What is ute apart from an aussie vehicle? will I regret asking?

Seriously though, what do your brethryn mates think about your journeys into cyberspace?

I'll be honest, the way you express your recipes makes my head swim so I could have something arse about here but what source are you using that attributes IBU to flameout and dryhop additions? Not having a go it is just that every source I've ever read suggests that there isn't any bitterness worth thinking about added here.

Not sure how I feel about your grainbill for an 'APA' but I'm sure it could be a 'nice beer'. Best of luck with the citra. It's a nice hop. If it comes out a little minty at first don't worry, it fades quickly (many brewers don't seem to find this flavour either so it might just be in certain combinations).

Rotten it is a split batch the reason behind this is that everyone seems to have precise recognition of liquid v powder yeast so this will be a blind test on the samplers
I will know which witch is which
Ute is my short hand for utilization
Most of the brothers get a real laugh out of the comments that are posted so it doesn’t worry any of them

Bum this is my first attempt with Citra and Amarillo hops so it is going to be a learning curve for all
The idea behind all of those late additions is to give us that citrus floral taste that makes apa so tasty
Oh I missed one line of hop in that post so will have to go back and edit cause at present it is nineteen hop
The cool room had some wonderful aromas after vacuum packing 20 Kgs of hop on Saturday
There was east Kent goldings.nelson sauvin ,Citra and green bullet
What a great mix of hop
Hope that brew goes well
it is funny when we read that a beer has a certain ibu rating you can have very bitter beer to taste at 45 ibus and well balanced and even sweet tastes at the same level in another beer
sorry if you get a headache from my formulas i dont use any software for batch calculations it is all long hand
Cheers speedie

speedie wrote: The idea behind all of those late additions is to give us that citrus floral taste that makes apa so

I understand what late hop additions are for I was asking why you're attributing IBU to flameout and dry hops. I'm trying to work out if any bitterness is actually extracted here as conventional wisdom suggest that there isn't.

speedie wrote: sorry if you get a headache from my formulas i dont use any software for batch calculations it is all long hand

I don't think this is the issue I'm having - I think it is more about scale and that you express some stuff that appears to be backwards when compared to how everyone else expresses it. Makes it a bit too hard for me to just look at it and get a feel for what you're saying - I need to start doing calculations and stuff.

Fair enough speedie.
To be honest I get a laugh sometimes too.
Good luck with it.

Here is the running commentary on the proposed brew
I couldn’t locate any Amarillo hop in the brew circle that I (we) are in so I tried one of the local homebrew shops and they did in fact have some @ $ 12/100grams I nearly shat
So a good pro brewer friend of mine gave me 500 grams of Chinook as a substitute
It is rated @ 11.5% aa so I will have to adjust my hop schedule in the morning
There where four of us that set up for tomorrows brew it takes approximately one and half hours to set up grind 84 Kgs of grain and drink some lovely brews at the same time
Will let you all know how it evolves
Ps had dinner @ Clancy’s fish café to night and sampled hop hog and stone and wood bright ale

Speak to you all soon enigma

Probably best not to try 2 new hops in the same brew when you're specifically trying to evaluate one anyway. Also people seem to have very strong feeling about Amarillo anyway. You pretty much love it or hate it. I think Citra will treat you better.

Must say that I am pissed off with today’s brew
The two of us spent eleven and a half hours to put together” casual agitator “
This is the twenty hop beer that I had planed
The brew day went pretty well but the results were disappointing managed to knockout 420 litres but at the expense of poor extract yield which happened to be 62%
Final og reading was 1050 should have been 1058
Man you do all of toughs calculations on expected readings then guess what the ibus are out of kilter due to lower than predicted sugars
The beer is what it is still put in 1600 grams of hop split the batch 50/50
One us 05 other northwest
My next hope is that it doesn’t carryover as there wasn’t much free of head space in fermenters
Cheers enigma
Must say that I am tired after today’s brew session

I'll be very interested to see what you think of this when it is done. If it turns out an okay beer will you stop hassling others about their efficiencies?

Although I do get higher efficiency than that with my single step mashes. What gives?!

Put this or the wicked ale into lotto draw speedie
if you win you can choose from my double batch or timothy taylor landlord

Speedie - did you take pre-boil SG readings?

If you extract less into the kettle then you have plenty of time to go back over your calculations and adjust the hops accordingly.

At least that is what a good brewer would do......

so only good brewers mearure pre and post boil
counts me out then

Seriously? You don't bother checking to see if your hopping calculations are going to work on a 400L brew? Bloody hell, I get upset when 22L isn't how I want it.

speedie wrote:so only good brewers mearure pre and post boil
counts me out then

Good brewer and/or someone who actually cares how the beer turns out.

The balance of the beer has changed with a drop in efficiency. As you well know the hop utilisation increases with decreasing SG so you will have a higher IBU than you intended as well as a lower malt body.

As Bum said, I make those adjustments when brewing single (20L) batches. Given the size of your batches I would have thought it was critical. Do you think your pro-brewing mates would be so blasé?

Given the preaching you have been doing since your arrival here i am a tad shocked to hear you are that indifferent to the outcome of your beer. Genuinely shocked.

Surely none of you would be shocked to here that the utilization rate from say 1058 to 1050 would increase a great deal
On a 45 min boil time I was using 26% for 1058 so it will increase but not radically
I am more pissed that the sparging area of our brew day let us down
Normally we would achieve 69% plus
As much as to say if the grain yields 80% then by mr smiths numbers I am getting 69/80 = 86% dumb but true but this brew 77%
Dr if you get used to driving your car you don’t check the fuel economy every time you fill up
So most pro brewers no there expected yield and measure at the back end
Picture this running off into several vessels with differing og readings while measuring the hop additions for twenty times the last thing on my mind was what is the reading in each vessel
They all end up being blended into two fermenters at the end of a brew session and that ladies and gents is when I take a reading
Must say the northwest yeast is a real top fermenter as opposed to 05
They are both chugging away at 18 degress
Will post on fermentation completion
Bye for now enigma

200 Litres us 05 in da coolroom three days ago
same brew split 200 litre with north western still bubbling after 13 days
must be gooood beerrrrr1
night bunions

both batches in conditioning time now
hope that it will meet expectations
troll

the brews have been under sampling for the last two months and i must say that it is going quick
the ferment with the northwestern yeast seemed to be more pleaqsing on the palette at first but now after some conditioning time the us 05 has polished up well also
when i do this beer again i will alter the hopping amount down and cut from the earler additions as it is slightly bitter in balance
it has that resonous appeal which is what i was trying to achieve
as a foot note a tried a rouges bitter on tap @ sail anchor last night and was dissappionted with the product and @ $6.50 a glass felt skimmed of my freight
i must be getting spiolt by my beers
cheers speedster

speedie wrote:the brews have been under sampling for the last two months and i must say that it is going quick
the ferment with the northwestern yeast seemed to be more pleaqsing on the palette at first but now after some conditioning time the us 05 has polished up well also
when i do this beer again i will alter the hopping amount down and cut from the earler additions as it is slightly bitter in balance
it has that resonous appeal which is what i was trying to achieve
as a foot note a tried a rouges bitter on tap @ sail anchor last night and was dissappionted with the product and @ $6.50 a glass felt skimmed of my freight
i must be getting spiolt by my beers
cheers speedster

Have you tried the Mikkeller 1000IBU at the S & A speedie? Awesome. Give it a go.

I just tried Citra in a brew. Just a basic throw together kit to keep the supplies up.

Extremely fruity.. Strong passionfuit aroma & flavour. I think i overdid it..