Hot Head Brut IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hot Head Brut IPA

187 calories 17 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wimms
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday October 22nd 2020
Similar Recipes

Idaho Gem SMaSH

by Cbill

OG: 1.048 FG: 1.010 ABV: 5.1% IBU: 80

Morning Brew

by CaitTheBattlefield

OG: 1.063 FG: 1.016 ABV: 6.2% IBU: 60

2-Row IPA

OG: 1.052 FG: 1.010 ABV: 5.5% IBU: 61

1.057
1.011
6.0%
71.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 75%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 16.7%
1 lb American - Pale 6-Row1 lb Pale 6-Row 35 1.8 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 First Wort at 170 °F 0 min 27.87 16.7%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Aroma 15 min 25.59 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 15 min 7.49 16.7%
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Whirlpool 15 min 10.55 16.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 5 days 16.7%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 7.2 Dry Hop 5 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.67 psi       Temp: 38 °F       CO2 Level: 3.5 Volumes
 
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
12 qt Mash Steeping 160 °F 160 °F 60 min
4 qt Mash Steeping 160 °F 152 °F 30 min
11.6 qt Mash Infusion 152 °F 152 °F 60 min
Lauter Infusion 152 °F 158 °F 30 min
8.25 qt Sparge Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.58 g | 22.3 qt) 5.7 22.8  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Mash Flaked Corn at 160F for 60 minutes. Drop temperature to 152F. Add 6 Row and mash for 30 minutes. Add 2 Row and mash for 60 minutes. Raise temperature to 158F and lauter for 30 minutes. Sparge with 170F water to collect 7.25 gallons for boil. Chill wort and add to fermenter. Add 10ml glucoamylase to fermenter and well aerate. Pitch yeast. Slowly heat to 95F When beer is fermented out, add to secondary and dry hop for 5 days; allowing beer to slowly cool to 77F.

Last Updated and Sharing
 
898
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-27 03:23 UTC