Billy Bob's a Brute IPA - Beer Recipe - Brewer's Friend

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Billy Bob's a Brute IPA

186 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 96%
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday May 4th 2021
1.057
1.009
6.3%
20.8
4.1
5.2
8.69
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb German - Bohemian Pilsner8.5 lb Bohemian Pilsner 38 1.9 85.5%
12 oz Flaked Barley12 oz Flaked Barley $ 1.49 / lb
$ 1.12 		32 2.2 7.5%
8 oz Weyermann - Acidulated8 oz Acidulated $ 1.89 / lb
$ 0.95 		27 3.4 5%
3 oz Gambrinus - Honey Malt3 oz Honey Malt $ 2.00 / lb
$ 0.38 		37 25 1.9%
159 oz / $ 2.44
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Citra (13 AA) / 7.24 Ounces1 oz Yakima Chief Hops - Citra (13 AA) / 7.24 Ounces Hops Pellet 13 Boil at 210 °F 5 min 8.75 11.8%
1 oz Centennial (10 AA)1 oz Centennial (10 AA) Hops Pellet 10 Whirlpool at 175 °F 20 min 4.36 11.8%
1.50 oz Nelson Sauvin (12.5 AA)1.5 oz Nelson Sauvin (12.5 AA) Hops Pellet 12.5 Whirlpool at 175 °F 20 min 7.66 17.6%
2 oz Centennial (10 AA)2 oz Centennial (10 AA) Hops Pellet 10 Dry Hop at 34 °F 2 days 23.5%
3 oz Nelson Sauvin (12.5 AA)3 oz Nelson Sauvin (12.5 AA) Hops Pellet 12.5 Dry Hop at 34 °F 2 days 35.3%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each White Labs - Ultra-Ferm WLN4100 Other Mash 0 min.
0.10 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc tablet Water Agt Boil 10 min.
2 oz Rice Hulls Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
$ 6.25 / each
$ 6.25
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 6.25 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.16 psi       Temp: 35 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 146 °F 90 min
2 gal Batch Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.53 g | 34.1 qt) 7.99 32  
Mash volume with grains (equipment estimates 9.32 g | 37.3 qt) 8.79 35.1  
Grain absorption losses -1.24 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 0.09 0.4  
Volume into fermentor 5.5 22  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes

Not sure if this recipe builder accounts for the use of enzymes in mash or ferm, but ideally the Final Gravity on this one should go as low as you can get 'er. sub 1.000 even. Also, I'm not sure if it's a good idea to use Champagne yeast in wort normally, but I'm assuming the enzyme will allow that yeast to do it's do. If not, use a high attenuating neutral strain like Cali, or Nottingham, I'd even use 34/70 for f's sakes. Either way aim for highly fermentable wort, and use the enzymes to get low. You want this fkr bone dry, and hoppy as super-balls. Favor the Nelson Sauvin in the cold side hops. Use some dextrose if you need to bump up OG.

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  • Last Updated: 2021-09-19 01:01 UTC