Brew Number 122

• American Cream Ale (Gluten Free)

Ingredients

• 3.5kg Pale Millet Malt
• 2kg Biscuit Rice Malt
• 200g Rice Malt Syrup
• 25g Fuggles hops (4.5% AA)
• 25g Czech Saaz hops
• 30mL Beta-glucanase
• 30mL Alpha-amylase
• 30mL Glucoamylase
• 4g Yeast nutrient
• 5g Irish moss
• 1 x Mangrove Jack's M54 California Lager yeast
• 1 x Mangrove Jack's M44 US West Coast Yeast yeast
• Sachet of Mangrove Jacks Liquid Finings
• 3.7g Calcium Chloride (Mash)
• 3.7g Calcium Sulphate (Mash)
• 0.8g Calcium Chloride (Sparge)
• 0.8 Calcium Sulphate (Sparge)

Recipe calls for Magnesium Sulphate but I didn't have any, some is in the yeast nutrient.

Used Brewzilla for mashing.

Process

• Milled millet twice to ~0.7mm.
• Milled rice twice to ~0.9mm.
• Brought 23.25L of water to 85C.
• Add malts.
• Stir on and off for 20 minutes.
• Cooled to 50C.
• Add 30mL of beta glucanase, stiring for 30 minutes.
• Add 30mL of alpha amylase and glucoamylase, set temperature to 80C for 120 minutes.
• Sparge with 5L water.
• Started boil with 24.8L wort.
• Added 20g Fuggles (put everything in the hop spider)
• After 45 minute boil add 15g Saaz, 5g Fuggles, irish moss and nutrient.
• Boil for 10 mins more and add 10g Saaz.
• Boil for 5 more minutes.
• Turn off heaters.
• Chill wort.
• Pump to fermenter (~40C).
• Cooled to 20C and pitch yeast.

Used enzyme dosages from GF home brewing tutorial, seem high but there are plenty of enzymes..

Ended up with 20L in Fermzilla.

Brew house efficiency calculated at 88.55% (25.5 ppg)

The yeast has an apparent attenuation of 80% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((1064 - 1000) * (1 - 88/100)) + 1000
   = 1007

Date	Measured SG	Temperature	Corrected SG	Brix	Notes
26/01/2021 17:00	1058	40.0	1062	16%	Much higher gravity than expected (1048)
26/01/2021 23:00	1053	25.0			Gravity by iSpindel is much closer to what is expected
02/02/2021 12:30	999	18.9			Finished much lower than expected, cold crashed

Notes

• Yeast pitched at 25C.
• Temperature set at 20C.
• Used iSpindel3.
• Spunding valve set to 20 PSI (ale should have 2.3-2.6 volumes of CO2, used 2.0 to try and stop the iSpindel leaking).
• ABV = 1.646 * RI - 2.703 * (145 - 145 / SG) - 1.794 =
• Grafana plot

Appendix

• BrixConversion
• Refractometer calculator
• BrewCalculator
• Carbonation Calculator
• HydroCorrection
• ABV measurements

-- Main.darius - 26 Jan 2021