Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

172 calories 8.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer and Brewing - KIM STURDAVANT
Calories: 172 calories (Per 12oz)
Carbs: 8.2 g (Per 12oz)
URL: https://beerandbrewing.com/social-kitchen-and-brewery-brut-ipa-recipe
Created: Tuesday July 17th 2018
1.054
1.000
7.0%
34.2
3.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pilsner8.5 lb Pilsner 37 1.8 78%
1.20 lb Flaked Corn1.2 lb Flaked Corn 40 0.5 11%
1.20 lb Flaked Rice1.2 lb Flaked Rice 40 0.5 11%
10.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12 Boil 15 min 5.66 2.3%
1 oz Azacca1 oz Azacca Hops Pellet 12.1 Whirlpool at 180 °F 20 min 8.24 9.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 17.8 Whirlpool at 180 °F 20 min 12.12 9.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12 Whirlpool at 180 °F 20 min 8.17 9.3%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12 Dry Hop 5 days 23.3%
2.50 oz Galaxy2.5 oz Galaxy Hops Pellet 17.8 Dry Hop 5 days 23.3%
2.50 oz Azacca2.5 oz Azacca Hops Pellet 12.1 Dry Hop 5 days 23.3%
10.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml WLN4100 Ultra-Ferm Other Mash 0 min.
1 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Secondary 5 days
4 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.1 gal Infusion -- 145 °F 60 min
5 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.09 16.4  
Mash volume with grains 4.96 19.8  
Grain absorption losses -1.36 -5.5  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.11 36.5
Equipment Profile Used: System Default
 
Notes

Mash low with 1 vial of WLN4100 Ultra-Ferm
Lauter mash but do not heat to allow enzymes to continue to break down sugars
Sparge, lauter and allow wort to stand for ~30 minutes to allow enzymes to continue to break down sugars
Boil for 60 minutes and follow hop schedule - I used a different hop schedule than Kim did.
It is recommended you add more yeast nutrient to fermenter half way through fermentation

Edit 9/18/18 - My first run on this came up a bit short on FG (1.006). Still pretty dry and amazingly juicy, but really want to get it down to <1.000. May try 2 vials of the WLN4100 in the mash next time and maybe some glucoamylase in the fermenter.

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  • Last Updated: 2018-09-19 04:28 UTC