Differences

This shows you the differences between two versions of the page.

--- recipes:midnight_sun [2015/04/12 01:18] – created mrmekon
+++ recipes:midnight_sun [2017/09/11 12:10] (current) – external edit 127.0.0.1
@@ Line 8: / Line 8: @@
 ===== Partial Mash BIAB =====
 **Brewed:**  2015-04-12 \\
-**Target OG:** 1.071 \\
+**Target OG:** 1.066 \\
-**Strike hit:**  \\
+**Strike hit:** 69C \\
-**OG:** \\
+**OG:** 1.072 \\
-**FG:** \\
+**FG:** 1.020 \\
-**ABV:** \\
+**ABV:** 6.83% \\
 **BrewTarget Recipe:**
@@ Line 18: / Line 18: @@
 Midnight Sun - American IPA
 ================================================================================
-Batch Size: 25,061 L
+Batch Size: 26,678 L
-Boil Size: 11,511 L
+Boil Size: 12,011 L
-Boil Time: 90,000 min
+Boil Time: 70,000 min
-Efficiency: 80%
+Efficiency: 75%
-OG: 1,071
+OG: 1,066
-FG: 1,018
+FG: 1,017
-ABV: 6,8%
+ABV: 6,3%
-Bitterness: 61,1 IBUs (Tinseth)
+Bitterness: 61,5 IBUs (Tinseth)
 Color: 30 SRM (Morey)
@@ Line 43: / Line 43: @@
 ================================================================================
                   Name Alpha   Amount     Use       Time   Form  IBU
- Saaz (Czech Republic)  4,5% 40,000 g    Boil 60,000 min Pellet 13,8
+ Saaz (Czech Republic)  4,5% 40,000 g    Boil 60,000 min Pellet 13,9
-               Calypso 13,0% 60,000 g    Boil  5,000 min   Leaf 10,7
+               Calypso 13,0% 60,000 g    Boil  5,000 min   Leaf 10,8
              El Dorado 15,0% 75,000 g    Boil    0,000 s Pellet  0,0
-                Nugget 13,0% 20,000 g    Boil 40,000 min Pellet 17,5
+                Nugget 13,0% 20,000 g    Boil 40,000 min Pellet 17,6
             Willamette  5,0% 40,000 g Dry Hop 14,000 day Pellet  0,0
-                Nugget 13,0% 30,000 g    Boil 10,000 min Pellet 10,8
+                Nugget 13,0% 30,000 g    Boil 10,000 min Pellet 10,9
- Saaz (Czech Republic)  4,5% 40,000 g    Boil 20,000 min Pellet  8,3
+ Saaz (Czech Republic)  4,5% 40,000 g    Boil 20,000 min Pellet  8,4
 Yeast
@@ Line 59: / Line 59: @@
 ================================================================================
  Name     Type  Amount     Temp   Target       Time
- BIAB Infusion 8,691 L 79,983 C 69,000 C 60,000 min
+ BIAB Infusion 8,691 L 78,360 C 69,000 C 60,000 min
 Instructions
@@ Line 65: / Line 65: @@
 ) Add 2,000 kg Weyermann - Pale Ale Malt, 750,000 g Biscuit Malt, 750,000 g Munich Malt, 150,000 g Black Barley (Roast Barley), 250,000 g Weyermann - Dehusked Carafa III, 250,000 g Pale Malt (2 Row) Bel to the mash tun.
-) Bring 8,691 L water to 79,983 C for upcoming infusions.
+) Bring 8,691 L water to 78,360 C for upcoming infusions.
-) Add 8,691 L water at 79,983 C to mash to bring it to 69,000 C. Hold for 60,000 min.
+) Add 8,691 L water at 78,360 C to mash to bring it to 69,000 C. Hold for 60,000 min.
-) You should now have 4,188 L wort. Add 6,000 L water to the kettle, bringing pre-boil volume to 10,188 L.
+) You should now have 4,188 L wort. Add 6,500 L water to the kettle, bringing pre-boil volume to 10,688 L.
-) Bring the wort to a boil and hold for 90,000 min.
+) Bring the wort to a boil and hold for 70,000 min.
 ) Raise water to boil and then remove from heat. Stir in  2,100 kg Dry Extract (DME) - Extra Light, .
@@ Line 91: / Line 91: @@
 ) Add 2,100 kg Dry Extract (DME) - Extra Light, to the boil at knockout.
-) You should have 7,188 L wort post-boil.
+) You should have 8,354 L wort post-boil.
 You anticipate losing 0,000 mL to trub and chiller loss.
-Add 16,550 L top up water into primary.
+Add 17,000 L top up water into primary.
-The final volume in the primary is 23,738 L.
+The final volume in the primary is 25,354 L.
 ) Cool wort and pitch Wyeast - Belgian Ardennes Ale yeast, to the primary.
-) Let ferment until FG is 1,018.
+) Let ferment until FG is 1,017.
 ) Transfer beer to secondary.
 ) Put 40,000 g Willamette into fermenter for 14,000 day.
 </code>
 **Brewday Notes:** \\
+Used washed yeast from Ale van der Drupe.  4 months old, 3 jars with ~200ml total yeast slurry.  24 hour 4.25L starter at high krausen with very visible bubbles. \\
+Mashed in at 78.4C, stirred for 5 minutes because of lots of dough balls.  Fired for a few seconds, and hit target of 69C perfectly.\\
+Extracted 6.5L instead of 4.2L from mash.  Nice! Sparge until got 11L. \\
+Boil SG: 1.091 (expected: 1.083) \\
+OG: 1.072 (efficiency: 86%) \\
+Bubbling twice per second and 1cm krausen @ 6 hours.  Strong yeast. \\
-**Tasting Notes:** \\
+Since starter was 4.25L, it affects efficiency measurements. \\
+Actual brewed volume was 21.75L, plus 4.25L starter == 26L. \\
+Estimating starter was at 1.015 when pitched: \\
+( ( OG1 * V1 ) + ( OG2 * V2 ) ) / ( V1 + V2 ) = OG \\
+( (OG * (V1 + V2) ) - (OG2 * V2) )  / V1 = OG1 \\
+( (71 * 26) - (15 * 4.25) ) / 21.75 = 82 points (1.082 OG) \\
+Using http://www.brewersfriend.com/brewhouse-efficiency/ \\
+.75L @ 1.082 == 84.34% (1.091 max) \\
+Bottled 2015-05-09, 120g table sugar.  FG 1.020 @ 20C. \\
+**Tasting Notes:** \\