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

About

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