Brut IPA I 09/04/21 - Beer Recipe - Brewer's Friend

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Brut IPA I 09/04/21

192 calories 7.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 30 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Source: DS
Calories: 192 calories (Per 330ml)
Carbs: 7.7 g (Per 330ml)
Created: Friday April 9th 2021
1.065
0.998
8.7%
20.4
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Bohemian Pilsner Malt7 kg Bohemian Pilsner Malt 36.8 2.43 56%
5 kg Crisp Malting - Flaked Torrefied Maize5 kg Flaked Torrefied Maize 36.8 0.66 40%
0.50 kg Weyermann - Acidulated0.5 kg Acidulated 27 3.4 4%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Yakima Valley Hops - LUPOMAX Citra14 g LUPOMAX Citra Hops Pellet 18.5 Boil 30 min 9.93 5.8%
57 g Yakima Valley Hops - LUPOMAX Citra57 g LUPOMAX Citra Hops Pellet 18.5 Boil 5 min 10.49 23.6%
114 g Yakima Valley Hops - Idaho 7114 g Idaho 7 Hops Pellet 12.5 Dry Hop 4 days 47.1%
57 g Yakima Valley Hops - LUPOMAX Citra57 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop 4 days 23.6%
242 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1121 B cells required
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 1121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.87 bar       Temp: 8 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike 70 °C 65 °C 60 min
15 L Mash Out Temperature 75 °C 75 °C 15 min
5 L Sparge 80 °C 80 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.21 L. Suggest reducing initial water volume to 45.4 L and adding 4.81 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 76.65 L. Suggest reducing initial strike volume to 37.15 L and adding 31.25 L sparge/top-off. 68.4
Strike water volume (equipment estimates 63.6 L) 68.4
Mash volume with grains (equipment estimates 71.9 L) 76.7
Grain absorption losses -12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.2 L) 55
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 47 L) 50
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 50 L) 47
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

40ml ASM + 500g Acid malt to ph 5.4 from 7.6 Hackney filtered.

Corn and grain added at 40l at 70c down to 65c mash for 60 min

Glucoamylase added at 60c for 30min

recirculated and heated to 75c

30l removed from the mash kettle

20l sparge water added between 15 min at 75-80

25l removed from mash combined for boil

Pressure fermented at 15psi and 16c raising to 20c over 8 days

Rest for 5 days at 25c

Dry Hopped at 12c for 3 days

Cold crashed and finned for 3 days

Conditioned for one week

FG < 1.0


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  • Last Updated: 2021-05-15 12:01 UTC