First all grain recipe with new BIAB 19 gal pot. All went well especially my 1 year old going to bed between the bittering hops and flavour hop addition. He loves me! One thing was a little strange. Took gravity reading during boil (40 min) and it was lower than pr-boil. All ended up well with OG of 1.06 which was .04 higher than we expected. Three of us left with about 15 litres each and could have added additional 2 gallangs before boil.
Recipe: Timaroons Best Bitter Clone TYPE: All Grain
Style: Extra Special/Strong Bitter (English Pale Ale)
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 14.1 SRM SRM RANGE: 6.0-18.0 SRM
IBU: 41.2 IBUs Tinseth IBU RANGE: 30.0-50.0 IBUs
OG: 1.057 SG OG RANGE: 1.048-1.060 SG
FG: 1.019 SG FG RANGE: 1.010-1.016 SG
BU:GU: 0.720 Calories: 562.7 kcal/l Est ABV: 5.0 %
EE%: 70.00 % Batch: 47.00 l Boil: 54.71 l BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
25.36 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
Total Grain Weight: 12.27 kg Total Hops: 212.17 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
10.05 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 81.9 %
1.23 kg Wheat, Torrified (1.7 SRM) Grain 3 10.0 %
0.98 kg Caraaroma (130.0 SRM) Grain 4 8.0 %
Name Description Step Temperat Step Time
Saccharification Add 65.74 qt of water at 73.4 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.053 SG Est OG: 1.057 SG
Amt Name Type # %/IBU
89.77 g Tettnang [4.30 %] - Boil 60.0 min Hop 5 18.7 IBUs
73.44 g Mt. Hood [5.00 %] - Boil 60.0 min Hop 6 17.8 IBUs
0.60 Items Irish Moss (Boil 10.0 mins) Fining 7 -
28.56 g Willamette [5.50 %] - Boil 10.0 min Hop 8 2.8 IBUs
20.40 g Cascade [5.50 %] - Boil 10.0 min Hop 9 2.0 IBUs
---FERM PROCESS-----------------------------
Primary Start: 23/05/2013 - 14.00 Days at 19.4 C
Secondary Start: 06/06/2013 - 10.00 Days at 18.3 C
Style Carb Range: 1.50-2.40 Vols
Bottling Date: 06/06/2013 with 2.4 Volumes CO2: