BRUT IPA w/Citra, Mosaic and El Dorado - Beer Recipe - Brewer's Friend

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BRUT IPA w/Citra, Mosaic and El Dorado

146 calories 7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Barta ml
Calories: 146 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Friday August 3rd 2018
1.046
1.000
6.1%
27.9
2.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 85%
1.50 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 15%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hop Blend1 oz Hop Blend Hops Pellet 11 Boil 5 min 7.65 8.3%
3 oz Hop Blend3 oz Hop Blend Hops Pellet 11 Whirlpool at 170 °F 30 min 20.26 25%
8 oz Hop Blend8 oz Hop Blend Hops Pellet 11 Dry Hop 3 days 66.7%
12 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
106%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 5 24 79 81 100
8.5 gal RO water

pH = 5.2

3.4 g Gypsum
2.6 g CaCl2
1.7 g MgSO4
1.3 g NaCl
6.8 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal mash (153 F) Infusion -- 157 °F 60 min
Starting Mash Thickness: 3.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.4 qt/lb 8.5 34  
Mash volume with grains 9.3 37.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.75 g | 3 qt) 0.5 2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.21 24.9  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6.1 24.4  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Hop Blend: 4 oz each of Citra, El Dorado and Mosaic

Add 1 oz at 5 min, 1 oz each at 170 F (every 10 min) for 30 min and then 8 oz dry hop after FG reached.

Add 1 sachet of glucoamylase when pitching the yeast, ferment at 90 F.

BREW DAY (29-SEP-18):
OG = ~1.046
OYL-091 pitched at ~95F and will ferment at 90F

UPDATE 01-OCT-18:
Fermentation complete in 24hr, temp dropped to 74F and 8 oz of hop blend added to dry hop. After 3 days, cold crash with CO2 balloon attached.

UPDATE 06-OCT-18:
After 2 day cold crash at 34F racked via closed transfer to keg. FG appears to be ~1.000 after temp correction.

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  • Last Updated: 2019-03-11 17:07 UTC