Second beer that I brewed.
Used the same equipment and setup that I used on the first beer that I brewed, which eventually made the second beer to have the same problems that the first one did.
Sensorially, despite the 53.7 IBUs, it lacked bitterness.
General Data
- Style: English IPA (12 C)
- Brewer: Maurício Gardini
- Assistant Brewer: Matias
- Type: All Grain
- Batch Size: 15.50 l
Dates
- Brewing: 12/10/2016
- Fermentation Start: 12/10/2016
- Fermentation End: 19/10/2016
- Maturation Start: 19/10/2016
- Dry Hopping: 22/10/2016
- Maturation End: 26/10/2016
- Bottling: 26/10/2016
Recipe
| Amount | Ingredient | Type | Added At | Other Data |
|---|---|---|---|---|
| 3.00 kg | Thomas Fawcett Pale Malt, Maris Otter | Grain | Mash Start | |
| 1.00 kg | Chateau Pilsen | Grain | Mash Start | |
| 0.50 kg | Chateau Cara Blond | Grain | Mash Start | |
| 0.50 kg | Chateau Melano | Grain | Mash Start | |
| 30.00 g | Northern Brewer | Hop | Boil 60.0 minutes | 8.50 % a.a |
| 20.00 g | Fuggle | Hop | Boil 10.0 minutes | 4.50 % a.a |
| 30.00 g | Fuggle | Hop | Boil 5.0 minutes | 4.50 % a.a |
| 20.00 g | Northern Brewer | Hop | Boil 5.0 minutes | 8.50 % a.a |
| 1.0 pkg | Fermentis SafAle S-04 English Ale | Yeast | Day 0 |
Statistics
- Estim. O. G.: 1,066 SG
- Meas. O. G.: 1,058 SG
- Estim. F. G.: 1,016 SG
- Meas. F. G.: 1,017 SG
- Estim. A.B.V.: 6.5 %
- Meas. A.B.V.: 5.4 %
- Bitterness: 53.7 IBUs
- Color: 22.4 EBC
Mash Steps
- Saccharification: Add 14.54 l of water at 72.5 °C, aiming for a 66.7 °C step temperature, for 60 minutes
- Mash Out: Heat to 75.6 °C for 10 minutes
- Fly Sparge: With 10.01 l water at 75.6 °C
Fermentation
- Step Temperature: no temperature control
Bottling
- Volumes of CO2: 2.3
- Carbonation Origin: Bottle with 82.35 g Corn Sugar
Notes
Sensorial analysis of this beer revealed diacetil on it, probably because of the fermentation without temperature control.