Hitachino nest classic ale clone
Batch Size:
5 gal.
Brewed By: cocoabola
Efficiency:
73%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Maris Otter)
7.75
64.6
Munich Malt
3.25
27.1
Crystal (80L)
1
8.3
Total Weight
12.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.1°F
3.4 gal.
4.2 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Chinook - Pellet
13
0.5
60
26.6
Fuggle - Pellet
5
0.5
30
7.9
Kent Goldings - Pellet
4.75
0.25
30
3.7
Kent Goldings - Pellet
4.75
0.25
5
1.0
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
13 SRM
1.064
7.2
84.4
1.59
FG
IBU
Calories
Target BV
1.010
39.2
277
(per 16 oz. Pint)
1.76
Target Beer Style Info. & Typical Ingredients
INDIA PALE ALE
English IPA
SG Range: 1.050 to 1.075
FG Range: 1.010 to 1.018
IBU Range: 40 to 60
SRM Range: 8 to 14
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 4134 Sake #9
Fermentaion Temp: 68°F
Add one whirlfloc tablet. 45min into boil. Two days before brew day soak some cedar cubes in 2 oz of sake to emulate it being fermented in a cedar cask, add the cubes and extra sake into the secondary (same idea if you where making a bourbon barrel porter, ect).