Brut-ish Juice - Beer Recipe - Brewer's Friend

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Brut-ish Juice

196 calories 10.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Boyle Calderaro
Calories: 196 calories (Per 12oz)
Carbs: 10.8 g (Per 12oz)
Created: Wednesday August 26th 2020
1.061
1.002
7.8%
21.2
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb US - Pale 2-Row20 lb Pale 2-Row 37 1.8 76.9%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 11.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 11.5%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Aroma 10 min 6.53 9.1%
2 oz Citra2 oz Citra Hops Pellet 11 Aroma 5 min 7.18 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 0 min 7.49 18.2%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 7 days 54.5%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Amylase enzyme Other Primary 0 min.
2 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Temperature 65 °F 150 °F 60 min
20 qt Strike -- 170 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.46 gal (53.82 qt). Suggest reducing strike water volume to 9.92 gal (39.68 qt) and adding 1.46 gal (5.82 qt) sparge/top-off. 11.38 45.5  
Strike water volume at mash thickness of 1.75 qt/lb 11.38 45.5  
Mash volume with grains 13.46 53.8  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 4.81 g | 19.3 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11 44  
Total: 15.5 62
Equipment Profile Used: System Default
 
Notes
  • The Yeast Attenuation % is what I wanted to adjust because of the amylase addition. I upped this to 95% because we should get pretty close to completely dry according to Brut style specs.
  • I changed the yeast to Imperial A38 Juice. With the light body, this should help add some flavor and character
  • Mostly 2-row to get it as light as possible (SRM <4). Added flaked corn and flaked oats along these lines as well.
  • Hop additions start late in boil for some complexity. Hope to get slight bitterness from aroma additions. We still want our IBU low (~22). A lot of dry hopping should provide plenty of juicy flavor
  • Amylase enzyme added during primary
  • Dry hops added at end of primary fermentation
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  • Last Updated: 2020-09-28 17:02 UTC