Another 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.
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
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
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 Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 40.2 IBUs
Est Color: 10.4 EBC
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 4.4 %
Calories: 397.3 kcal/l
Mash Profile
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
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
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
Carbonation and Storage
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
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
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Sarah is an experienced home brewer, a qualified BJCP beer judge, organiser of the Welsh National Homebrew Competition and sometimes Brewtuber under her home brewery name, Daft Cat Brewing