Brew Number 126

• Twøbays Full Grain English Golden Ale (Gluten Free) (Brewfather version)

Ingredients

• 2.7kg Goldfinch Millet Malt
• 2.7kg Biscuit Rice Malt
• 150g Lyles Golden Syrup
• 60g Fuggles Hops (4.3% AA)
• 5g Still Spirits High Temperature Alpha Amylase
• 2 x Lallemand Windsor English Ale yeast packets
• 30mL Beta-glucanase
• 30L Alpha-amylase
• 5mL Glucoamylase
• 4g Yeast nutrient
• 3.7g + 0.8g Calcium Chloride
• 1.7g + 0.4g Magnesium Sulphate
• 3.7g + 0.8g Calcium Suplhate
• 0.75g Whirlfloc G

Used Brewzilla for mashing.

Process

• Milled millet twice to ~0.65mm.
• Milled rice twice to ~0.90mm.
• Brought 25L of water to 85C.
• Add salts and malts.
• Stir on and off for 20 minutes.
• Cooled to 50C.
• Added beta glucanase, stirred for 30 minutes.
• Add alpha amylase and glucoamylase, set temperature to 80C and stirred for 120 minutes.
• Sparge with 5.25L water.
• Started boil, added syrup.
• Added 24g Fuggles (in hop spider).
• After 45 minute boil add Whirlfloc and nutrient.
• Boil for 5 mins more and add 36g Fuggles.
• Boil for 10 minutes.
• Turn off heaters.
• Chill wort (chiller in ice bucket).
• Pump to fermenter filtered through muslin bag.
• Pitch yeast.

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

Ended up with ??L in Fermzilla.

Brew house efficiency calculated at ??% (?? ppg) (seems very high..)

The yeast has an apparent attenuation of 81% If that is so the final gravity should be...

FG = (SG - 1000) * (1 - AA/100) + 1000 
   = ((?? - 1000) * (1 - 81/100)) + 1000
   = ??

Date

Measured SG

Temperature

Corrected SG

Brix

Notes

Notes

• Yeast pitched at 20C.
• 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 - 16 Jun 2021