Brut Orange IPA - Simple , Mosaic, Sorachi Ace - Beer Recipe - Brewer's Friend

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Brut Orange IPA - Simple , Mosaic, Sorachi Ace

214 calories 10.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 liters (fermentor volume)
Pre Boil Size: 9.63 liters
Post Boil Size: 6.55 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 10.1 g (Per 12oz)
Created: Wednesday February 2nd 2022
1.067
1.000
8.7%
61.5
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Barke Pilsner Malt2 kg Barke Pilsner Malt 37.03 1.75 100%
2 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Mosaic (12.5 AA)6 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 60 min 30.55 16.2%
6 g Mosaic (12.5 AA)6 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Boil 30 min 21.34 16.2%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Whirlpool 60 min 9.62 27%
15 g Sorachi Ace (11.1 AA)15 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Dry Hop at 20 °C 6 days 40.5%
37 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Glucoamylase Other Mash --
20 g Sweet orange peel Flavor Whirlpool 20 min.
1 g Glucoamylase Other Primary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
10 Grams
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22.8 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 61.1 g       Temp: 20 °C       CO2 Level: 3 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
5.6 L Strike 63 °C 63 °C 60 min
Strike 67 °C 67 °C 30 min
5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6
Mash volume with grains 7.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 9.2 L) 6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.3 L) 9.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 6.6
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 6.5
Total: 12.5  
Equipment Profile Used: System Default
 
Notes

https://bisonbrew.com/how-to-brew-brut-ipa/


Glucoamylase is added 1g at mash and 1g at the fermentor before it has totally cooled down, at around 60C.

Orange is added at 75C and left for 20 minutes or until wort is cold enough to transfer to fermentor.

Areation is very important. O2 added for 0.5 minutes.

Crash cold overnight and prime batch.

Conditioned with CBC yeast and dextrose for bottle carbonation at 3 vol.

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  • Last Updated: 2022-03-05 09:04 UTC