B&B Brut IPA - Beer Recipe - Brewer's Friend

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B&B Brut IPA

128 calories 9.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 128 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Sunday April 18th 2021
1.040
1.004
4.6%
18.3
2.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 93.3%
8 oz Cane Sugar8 oz Cane Sugar 46 0 6.7%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Citra1 oz Citra Hops Leaf/Whole 13 Boil at 212 °F 0 min 33.3%
1 oz Yakima Chief Hops - Mosaic DBL1 oz Mosaic DBL Hops Debittered Leaf 2.2 Boil at 212 °F 5 min 1.59 33.3%
1 oz Yakima Chief Hops - Centennial1 oz Centennial Hops Leaf/Whole 9.3 Boil at 212 °F 15 min 16.7 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz amylase Water Agt Mash 0 min.
4 oz raisins Water Agt Boil 0 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
probably going to add phosphoric acid to bring the ph of the water down
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal keep strike at 145 for amyalse to be added Strike -- 152 °F 60 min
Starting Grain Temp: 145 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.06 12.3  
Mash volume with grains 3.62 14.5  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

shoot for a ph of about 5.2 to 5.4

I plan on adding the amylase after the sparge, which will merely be a wash so that the amylase from the grain will stay active and the temperature will not effect the amylase addition pre boil. (), and letting it sit for another hour for the enzyme to take effect.

Take special care in how you wash the grains this time, as you want the wort to be very clear from the beggining so that the fining agents have less work to do.

most people are adding Yeast nutrient, but both Boston and I hate the metallic flavor, so we will be substituting in raisins, about one box should be more than enough, maybe white table grapes instead so that the flavor is less noticeable than something more caramel like raisins.

The IBU's are a little low I think. I think I would like to shoot a little higher, but I think this is a first great iteration. I really like how Citra pairs with Kveiking, and yes, I am Goober. hopefully it will come across like Moxee in summertime
Glass carboy fermentation with temperature controlled blanket
Cold crash if I can but if not
secondary will be keg, and will fit in my fridge, and can cold crash and add more fining agents then



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  • Last Updated: 2021-06-26 22:15 UTC