21B - Brut IPA - Beer Recipe - Brewer's Friend

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21B - Brut IPA

151 calories 12.6 g 250 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 30 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: gozer
Calories: 151 calories (Per 250ml)
Carbs: 12.6 g (Per 250ml)
Created: Monday May 14th 2018
16.0 °P
2.7 °P
7.2%
29.9
3.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - Pilsner6 kg Pilsner 36 1.5 88.2%
800 g Cane Sugar800 g Cane Sugar - (late boil kettle addition) 46 0 11.8%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 13 First Wort 0 min 9.42 3.6%
96 g Mosaic96 g Mosaic Hops Pellet 10 Boil 5 min 20.5 42.9%
120 g mosaic/citra120 g mosaic/citra Hops Pellet 12 Dry Hop 5 days 53.6%
224 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6.86 g/l
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total strike volume 32.9
Mash volume with grains 36.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 23.1 L) 24
Estimated amount in fermentor 24
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

pros use an amylase enzyme to further break down the sugars, per this article:
http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it

But a local brewery used champagne yeast to get the super dry finish and it was quite delicious. And did it as a pils/galaxy SMaSH.

I could see treating it as a BSG by adding some sugar, maybe 10% or so, try to hit 0P with champagne yeast, and dry hop the shit out of it.

Start with standard S-04, then pitch some dry champagne yeast after a week.

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  • Last Updated: 2022-09-15 21:50 UTC