B
bradsbrew
Guest
Brewer's Notes
Added Vanilla infused espresso coffee and 250g of sugar inverted with citric acid at day three of ferment. Melanoiden was actually Belgian Aromatic @ 0.649kg and Spec B @ 0.063
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
2.829 kg | Bairds Maris Otter Pale Ale Malt | |
0.629 kg | Weyermann Vienna | |
0.629 kg | Flaked Oats | |
0.629 kg | Weyermann Melanoidin | |
0.314 kg | JWM Roast Barley | |
0.17 kg | TF Black Malt | |
0.157 kg | Weyermann Carared | |
0.101 kg | Bairds Light Chocolate Malt | |
0.063 kg | Weyermann Melanoidin |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
15.1 g | Pride of Ringwood (Pellet, 9.0AA%, 90mins) | |||
13.2 g | First Gold (Pellet, 7.5AA%, 15mins) | |||
9.4 g | Williamette (Pellet, 5.5AA%, 30mins) | |||
7.5 g | Pride of Ringwood (Pellet, 9.0AA%, 0mins) | |||
6.9 g | First Gold (Pellet, 7.5AA%, 90mins) | |||
6.3 g | First Gold (Pellet, 7.5AA%, 0mins) |
22L Batch Size
Brew Details
- Original Gravity 1.066 (calc)
- Final Gravity 1.021 (calc)
- Bitterness 30.2 IBU
- Efficiency 85%
- Alcohol 5.84%
- Colour 97 EBC
- Batch Size 22L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days