Single Hop Brut IPA - Beer Recipe - Brewer's Friend

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Single Hop Brut IPA

161 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 9.9 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Thursday November 8th 2018
13.3 °P
1.0 °P
6.6%
49.9
5.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 2.77 79.4%
0.26 kg Flaked Corn0.26 kg Flaked Corn 40 10.3%
0.26 kg Flaked Rice0.26 kg Flaked Rice 40 10.3%
2.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.80 g Mosaic2.8 g Mosaic Hops Pellet 12.5 Boil 15 min 4.4 1.7%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 20 min 45.46 24.6%
120 g Mosaic120 g Mosaic Hops Pellet 12.5 Dry Hop 6 days 73.7%
162.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g yeast nutrient Other Boil 10 min.
5 g yeast nutrient Other Primary 0 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Lower pH with lactic acid to 5.3-5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 61 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.6
Mash volume with grains 9.2
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 12.8 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 11.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 11
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Add Amyloglucosidase according to instructions on the package. Add to mash and mash low around 61 C not to denature enzyme. Otherwise add to kettle after sparging when temp around 61 C, rest for 30 min.

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  • Last Updated: 2019-01-07 18:13 UTC