Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday November 19th 2018
1.059
1.013
6.0%
27.9
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 72%
3.50 lb Flaked Rice3.5 lb Flaked Rice 40 0.5 14%
3.50 lb Flaked Corn3.5 lb Flaked Corn 40 0.5 14%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 9.14 12.5%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 180 °F 0 min 18.73 25%
2 oz Mosaic LupuLN22 oz Mosaic LupuLN2 Hops Lupulin Pellet 22 Dry Hop 5 days 25%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 10 days 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Amylase Enzyme Fining Mash 30 min.
2 each Whirfloc Water Agt Boil 15 min.
2 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 192 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Sparge -- 149 °F 60 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 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 5.61 g | 22.5 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10.08 40.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 10 40  
Total: 16.88 67.5
Equipment Profile Used: System Default
 
Notes

Add 1.7 tsp Amyloglucosidase enzyme to the kettle after lautering. Allow 30 minutes of contact with the enzyme at around 145 degrees.

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  • Last Updated: 2018-11-19 19:03 UTC