Krush .75 Low Alcohol Ipa - Beer Recipe - Brewer's Friend

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Krush .75 Low Alcohol Ipa

80 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 80 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Thursday January 9th 2025
1.023
1.017
0.7%
24.3
2.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Rahr - Standard 2-Row4 lb Standard 2-Row 36.8 1.8 84.2%
5 oz German - Carapils5 oz Carapils 35 1.3 6.6%
4 oz German - Vienna4 oz Vienna 37 4 5.3%
1 oz Weyermann - Acidulated1 oz Acidulated 27 3.4 1.3%
2 oz American - Caramel / Crystal 20L2 oz Caramel / Crystal 20L 35 20 2.6%
76 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Krush - HBC 5860.5 oz Krush - HBC 586 Hops Pellet 20 Boil 10 min 16.43 11.1%
1.50 oz Krush - HBC 5861.5 oz Krush - HBC 586 Hops Pellet 12 Whirlpool at 175 °F 20 min 7.84 33.3%
2.50 oz Krush HBC 5862.5 oz Krush HBC 586 Hops Pellet 12 Dry Hop at 55 °F Day 3 55.6%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Canning Salt Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
9 g Gypsum Water Agt Mash 0 min.
100 g Lactose Flavor Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 5 min.
7 ml Lactic acid Water Agt Whirlpool 0 min.
60 ml glycerin Water Agt Kegging 0 min.
6 g Gelatin Fining Kegging 0 min.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
24%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 15 15 50 275 0
Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 30 minutes
30 min. boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal 176 °F 176 °F 30 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 2.97 11.9  
Mash volume with grains 3.35 13.4  
Grain absorption losses -0.59 -2.4  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 6.3 25.2  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 7.14 28.6
Equipment Profile Used: System Default
 
Notes

Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast

Mashed @ 176 deg. for 40 minutes
30 min. boil
Lactose, whirlfloc and yeast nutrient 5min boil.

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  • Last Updated: 2025-01-20 17:45 UTC