Codename: Chinatu Take 2 APA / NZPA

IMG_0010Another brew day done and another batch in the fermenting chamber.

If you watched my Home Brew Wednesday this week, you will see I wasn’t happy with my Chinatu recipe. Whilst it was a lovely beer, it didn’t have the level of flavour and aroma that I was hoping for, so this week we brewed the take 2 batch with some changes to account for the grains I had in stock and also to add 50% more late hops and this time I’ll be dry hopping for a week after the first week of fermentation is done.  I’m looking forward to seeing how much of a difference that makes.

I am starting to get much better at making notes during the brew day, thanks to one of Tiny from Off Tap brewings tips about taking notes.

I noticed that the mash temp had dropped a bit after it had settled down so I had to add another litre of boiling water to get back up to my mash temp.
Also saw that I was just about bang on the pre-boil gravity at 1.044 when the recipe estimate was for 1.043. I was quite surprised to see that my post boil gravity was a bit low at 1.043, but that may be due to my refractometer and really I should have got the hydrometer out before I pitched, but I’m guessing that I did hit the estimated 1.048 as I know my refractometer does some funny things with cool wort.

Anyway, here is the Chinatu II recipe and I’ll update this post with notes and a taste test when the beer is ready.

Type: All Grain
Batch Size: 22.00 l
Boil Size: 27.88 l
Boil Time: 60 min
End of Boil Vol: 25.83 l
Final Bottling Vol: 20.49 l
Fermentation: Ale, Single Stage
Date: 15 Feb 2013
Brewer: Sarah
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 81.3 %
Taste Rating: 30.0
Taste Notes: Yeast pitched at 25 C
Ingredients

Amt

Name

Type

#

%/IBU
4250.00 g Pale Malt, Maris Otter (4.5 EBC) Grain 1 91.4 %
250.00 g Caramel/Crystal Malt – 40L (40.0 EBC) Grain 2 5.4 %
75.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 3 1.6 %
75.00 g Caramel/Crystal Malt – 100L (100.0 EBC) Grain 4 1.6 %
24.00 g Chinook [13.00 %] – Boil 60.0 min Hop 5 34.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6
15.00 g Kohatu [6.80 %] – Boil 10.0 min Hop 7 4.0 IBUs
15.00 g Kohatu [6.80 %] – Boil 5.0 min Hop 8 2.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9
10.00 g Kohatu [6.80 %] – Dry Hop 7.0 Days Hop 10 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 40.2 IBUs
Est Color: 10.4 EBC
Measured Original Gravity: 1.043 SG
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 4.4 %
Calories: 397.3 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 21.35 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.67
Measured Mash PH: 5.20
Total Grain Weight: 4650.00 g
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 12.13 l of water at 73.8 C 65.6 C 75 min

Sparge: Fly sparge with 21.35 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Was short on 40ebc crystal so adjusted recipe
Added 75g cara-pils – adjusted recipe

After 25 mins of mash, rechecked temp and was down to 63 so added 1l boiling water and got temp back to target 65

Created with BeerSmith