Brux3 Mosaic Amarillo Lactose IPA - Beer Recipe - Brewer's Friend

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Brux3 Mosaic Amarillo Lactose IPA

243 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday February 13th 2018
1.074
1.013
8.1%
80.9
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 62.1%
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 31%
1 lb United Kingdom - Crystal 50L1 lb Crystal 50L 34 50 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.4%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.4 Boil 20 min 22.35 9.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 7.4 Boil 20 min 13.34 9.1%
3 oz Mosaic3 oz Mosaic Hops Pellet 13.7 Boil 10 min 22.18 13.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 9 Boil 10 min 14.57 13.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 13.7 Whirlpool at 180 °F 20 min 5.13 13.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 9 Whirlpool at 180 °F 20 min 3.37 13.6%
2 oz Citra2 oz Citra Hops Pellet 14.1 Dry Hop 5 days 9.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 9 Dry Hop 5 days 9.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 13.7 Dry Hop 5 days 9.1%
22 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 816 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 11 13 120 110 220
Mash: 10.25 gal (1.25qt/lb)
Sparge: 4.65 gal

Original Water chemistry for first batch was the ideal pale ale here:
Mash: 13g Gypsum, 3g CaCl2, 7g Epsom
Sparge: 5.9g Gypsum, 1.4g CaCl2, 3.2g Epsom

NEIPA water chemistry I'm using is close to the balanced profile II but less -- 110 for calcium, chloride, and sulfate.
Mash: 4.5g Gypsum, 9g CaCl2, 3g Epsom
Sparge: 2g Gypsum, 4.1g CaCl2, 1.4g Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Temperature -- 151 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.63 gal (58.5 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 2.63 gal (10.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.75 35  
Mash volume with grains 10.99 44  
Grain absorption losses -3.5 -14  
Remaining sparge water volume 9.9 39.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.55 g | 58.2 qt) 14.9 59.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil volume (equipment estimates 12.35 g | 49.4 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 11.78 47.1  
Total: 18.65 74.6
Equipment Profile Used: System Default
 
Notes

Bretty IPA using Mosaic & Amarillo, DH with Citra.

Pitch and ferment at 68, raise to 72 after 3 days.

Last Updated and Sharing
 
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  • Last Updated: 2018-02-13 20:43 UTC
  • Snapshot Created: 2018-02-13 18:54 UTC