carpedaym
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I'm planning an Australia day beer, based roughly around the Mountain Goat Steam Ale recipe which was posted recently, but with the inclusion of weetbix to cover some of the wheat portion of the grist. I BIAB so stuck sparge should hopefully not be an issue, especially with the fairly low quantity of weetbix included.
I'll be using homebrand version weetbix due to less additives, however it does contain salt. (More detail on that at bottom.)
The aim is to have a crisp quaffer that will suit the average craft-beerdy and the uninitiated alike.
Recipe
'How-Many-Do-You' Brew
Batch Size: 19.00 L
Boil Volume: 20.57 L
Boil Time: 90 min
Brewhouse Efficiency: 65.0 %
Ingredients
3500.00 gm Pilsner (2 Row) 80.0 %
500.00 gm Wheat Malt 11.4 %
250.00 gm Weetbix (flaked wheat) 5.7 %
125.00 gm Wheat, Flaked 2.9 % (I have some leftovers)
6.00 gm Magnum [14.80%] (60 min) 14.0 IBU *
13.00 gm Citra [KO/WP] [11.10%] (10 min) 4.5 IBU *
13.00 gm Cascade [KO/WP] [5.50%] (10 min) 2.2 IBU *
13.00 gm Hallertauer [KO/WP] [4.80%] (10 min) 1.8 IBU *
19.00 gm Cascade [5.50%] (Dry Hop 3 days)
19.00 gm Citra [11.10%] (Dry Hop 3 days)
* Hops to be added at KO and whirlpooled for 20m, IBU calculated for "10m" addition
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG
Estimated Final Gravity: 1.011 SG
Bitterness: 22.6 IBU
Estimated Alcohol by Volume: 4.7 %
Beta-glucan rest at 43c for 15m
Sacc rest at 66c for 60m
Modifications from MGSA recipe:
- I have upped the total wheat percentage from the current MGSA recipe of 12.5% to 20%, which is closer to their older recipe of 25%.
- Have shot at the low end of the recommended hops as it is for the masses and I'm not a hophead myself (I'll show myself out now...)
- Made a few hop substitutes too (also along the lines of their old recipe).
- Added a dash of magnum at 60m to compensate for fewer / lower alpha hops in whirlpool
...ok so it's pretty different from MGSA, but it was my boilerplate!
Logic check for salt content:
- I found some taste threshold studies for NaCl diluted in distilled water, which ranged from 150mg/L to over 1g/L(!)
- Amount of sodium in NaCl (salt) is ~38%
- Homebrand wheat biscuits nutritional information states sodium levels are is 270mg/100g
Assuming the more conservative, taste threshold of salt is 150mg/L:
150mg/L NaCl x 38% sodium content of salt = 57mg/L sodium
57mg/L x 19L = 1083mg sodium in 19L
1083mg total sodium / 270mg sodium per 100g wheat-biscuits
= 1083mg sodium / 2.7mg per 1g wheat-biscuits
= 401.1g wheat biscuits in 19L
I thought I'd share this calc in case others find it handy, have corrections to my salt logic/recipe, or some
feedback on how the sodium will interact with other brewing salts / townwater. I'll probably chuck in a little gypsum and maybe CaCl(?)
This will only be my second all-grain attempt, especially water stuff, hence the cry for attention.
I'll be using homebrand version weetbix due to less additives, however it does contain salt. (More detail on that at bottom.)
The aim is to have a crisp quaffer that will suit the average craft-beerdy and the uninitiated alike.
Recipe
'How-Many-Do-You' Brew
Batch Size: 19.00 L
Boil Volume: 20.57 L
Boil Time: 90 min
Brewhouse Efficiency: 65.0 %
Ingredients
3500.00 gm Pilsner (2 Row) 80.0 %
500.00 gm Wheat Malt 11.4 %
250.00 gm Weetbix (flaked wheat) 5.7 %
125.00 gm Wheat, Flaked 2.9 % (I have some leftovers)
6.00 gm Magnum [14.80%] (60 min) 14.0 IBU *
13.00 gm Citra [KO/WP] [11.10%] (10 min) 4.5 IBU *
13.00 gm Cascade [KO/WP] [5.50%] (10 min) 2.2 IBU *
13.00 gm Hallertauer [KO/WP] [4.80%] (10 min) 1.8 IBU *
19.00 gm Cascade [5.50%] (Dry Hop 3 days)
19.00 gm Citra [11.10%] (Dry Hop 3 days)
* Hops to be added at KO and whirlpooled for 20m, IBU calculated for "10m" addition
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG
Estimated Final Gravity: 1.011 SG
Bitterness: 22.6 IBU
Estimated Alcohol by Volume: 4.7 %
Beta-glucan rest at 43c for 15m
Sacc rest at 66c for 60m
Modifications from MGSA recipe:
- I have upped the total wheat percentage from the current MGSA recipe of 12.5% to 20%, which is closer to their older recipe of 25%.
- Have shot at the low end of the recommended hops as it is for the masses and I'm not a hophead myself (I'll show myself out now...)
- Made a few hop substitutes too (also along the lines of their old recipe).
- Added a dash of magnum at 60m to compensate for fewer / lower alpha hops in whirlpool
...ok so it's pretty different from MGSA, but it was my boilerplate!
Logic check for salt content:
- I found some taste threshold studies for NaCl diluted in distilled water, which ranged from 150mg/L to over 1g/L(!)
- Amount of sodium in NaCl (salt) is ~38%
- Homebrand wheat biscuits nutritional information states sodium levels are is 270mg/100g
Assuming the more conservative, taste threshold of salt is 150mg/L:
150mg/L NaCl x 38% sodium content of salt = 57mg/L sodium
57mg/L x 19L = 1083mg sodium in 19L
1083mg total sodium / 270mg sodium per 100g wheat-biscuits
= 1083mg sodium / 2.7mg per 1g wheat-biscuits
= 401.1g wheat biscuits in 19L
I thought I'd share this calc in case others find it handy, have corrections to my salt logic/recipe, or some
feedback on how the sodium will interact with other brewing salts / townwater. I'll probably chuck in a little gypsum and maybe CaCl(?)
This will only be my second all-grain attempt, especially water stuff, hence the cry for attention.