Brute IPA - School House Bully Mark 1 - Beer Recipe - Brewer's Friend

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Brute IPA - School House Bully Mark 1

179 calories 14.4 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: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Nanney
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Saturday August 11th 2018
1.055
1.008
6.2%
20.4
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 85.7%
1.50 lb Flaked Rice1.5 lb Flaked Rice 40 0.5 14.3%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Whirlpool at 180 °F 20 min 20.43 25%
6 oz Ekuanot6 oz Ekuanot Hops Pellet 14.25 Dry Hop at 66 °F 4 days 75%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Glucoamylase Other Primary 0 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 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-
80 5 25 75 80 100
Balanced Water Profile
Mash - 4.2 Gal
Ph - 5.24 - 4.5ml Lactic Acid
Mash Water - Gypsum 3g; Calcium Chloride 4g

Sparge - 2.9 Gal + 2ml Lactic Acid

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CS7XD9X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 145 °F 60 min
2.88 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.67 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.67 qt/lb 4.38 17.5  
Mash volume with grains 5.22 20.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Balanced Water Profile with a 5.2 Ph and and 50ppm Ca. (for the glucoamalyse). Made for a Grainfather so check your strike and sparge calcs!

I'm adding the glucoamylase after the whirlpool once the wort has cooled below 140F. I'm going this to not denature the glucoamylase.

FG: 1.055 post boil during cool off.

Websites:
http://beerandwinejournal.com/brut-ipa-i/

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

https://www.homebrewtalk.com/forum/threads/anyone-brewing-brut-ipa.650325/


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  • Last Updated: 2018-08-13 11:14 UTC