NE Brut IPA - Beer Recipe - Brewer's Friend

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NE Brut IPA

191 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.88 gallons
Post Boil Size: 6.26 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 191 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Thursday February 13th 2025
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1.059
1.006
7.0%
34.3
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Malteurop - 2 Row10 lb 2 Row 34.3 2.15 66.7%
2 lb Mecca Grade - Shaniko (White Winter Wheat)2 lb Shaniko (White Winter Wheat) 39 3.1 13.3%
1 lb Grain Millers - Flaked Oats1 lb Flaked Oats 34.6 1.5 6.7%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 6.7%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 7.84 8.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 5.31 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 6.79 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 10 min 5.62 8.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 10 min 3.81 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 10 min 4.87 8.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop at 60 °F 3 days 16.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop at 60 °F 3 days 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 60 °F 3 days 16.7%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Gulo Ale OYL-501
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 12 36 235 117 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.56 gal Strike 150 °F 150 °F 60 min
0.82 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 6.88 27.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.86 g | 23.5 qt) 6.26 25  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.15 g | 24.6 qt) 5.75 23  
Total: 9.01 36
Equipment Profile Used: System Default
 
Notes

Check Mash pH adjust to 5.4 after 10 minutes at 68F
Mash out 160 F 15 minutes
Sparge 1 gallon at 170 F
Boil 50 minutes, wait 10 minutes before first hops
At 10 minutes remaining check pH for goal pH 5.0
Check wort for OG
Oxygenate wort for 30 seconds.
Ferment at 3 psi
Once within 0.05 gravity points of FG raise temp to75 F and PSI 10
Drop yeast after final gravity stable 3 days
Drop temp to 58F and dry hop for 4 days
Cold cash to 40 F
Add ascorbic acid to keg
Purge keg with CO2
Force carb to 2.5 vol


Brew:
Wort OG 1.050


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  • Last Updated: 2025-02-22 20:24 UTC