New Brut - Beer Recipe - Brewer's Friend

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New Brut

351 calories 35.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.86 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 95%
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created: Friday November 22nd 2024
1.105
1.026
10.3%
15.4
8.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 57.8%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 5.8%
3.30 lb Briess - Ultralight LME3.3 lb Ultralight LME 36 4 19.1%
3 lb Briess - DME Pale Ale3 lb DME Pale Ale 45 6 17.3%
17.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Mosaic11 g Mosaic Hops Pellet 12.5 Boil at 210 °F 60 min 11.74 5.6%
17 g Mosaic17 g Mosaic Hops Pellet 12.5 Boil at 210 °F 5 min 3.62 8.7%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Boil 0 min 14.3%
28 g Yakima Chief Hops - Simcoe28 g Simcoe Hops Pellet 13.6 Boil 0 min 14.3%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 14.3%
28 g Yakima Chief Hops - Simcoe28 g Simcoe Hops Pellet 13.6 Dry Hop 3 days 14.3%
28 g Mosaic28 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 14.3%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 14.3%
196 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
0.25 tsp Brutzyme Other Primary 0 min.
 
Yeast
Lallemand - Lallemand - LalBrew® Pomona™ Hybrid IPA
Amount:
11 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Brewery Water
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
Steeping 149 °F -- 45 min
Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.24 g | 32.9 qt) 7.98 31.9  
Mash volume with grains (equipment estimates 9.12 g | 36.5 qt) 8.86 35.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 6.86 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.98 31.9
Equipment Profile Used: System Default
 
Notes

Chill the wort to 67 °F (18 °C) and aerate thoroughly.

Pitch yeast and 10 mL vial of White Labs Ultra Ferm.

Add dry hops when gravity is around 1.020 and then perform a diacetyl rest.

Cold crash and carbonate the beer.

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  • Last Updated: 2024-11-24 01:28 UTC