Brutus IPA - Beer Recipe - Brewer's Friend

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Brutus IPA

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: the ambiguously gay duo
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday December 16th 2018
1.057
1.012
5.9%
37.2
3.7
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 76.2%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 9.5%
0.50 lb Flaked Rice0.5 lb Flaked Rice 40 0.5 4.8%
0.50 lb Corn Sugar (Dextrose)0.5 lb Corn Sugar (Dextrose) 46 0 4.8%
0.50 lb Corn, Flaked0.5 lb Corn, Flaked 36.8 1.3 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14 Boil 10 min 10.22 5%
2 oz Citra2 oz Citra Hops Pellet 12 Whirlpool 20 min 14.38 20%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14 Whirlpool 20 min 12.58 15%
3 oz Azacca3 oz Azacca Hops Pellet 15 Dry Hop 3 days 30%
3 oz Citra3 oz Citra Hops Pellet 12 Dry Hop 3 days 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Amylase Enzyme Other Mash 20 min.
1 tsp Amylase Enzyme Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Crystal Springs Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 2 0 7 8 0
.4 grams gypsum
.1 grams calcium chloride
.4 grams magnesium chloride
3.5ml 88% lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike Temp 155F Temperature -- 149 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.74 g | 15 qt) 3.59 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.13 20.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 5 20  
Total: 7.96 31.9
Equipment Profile Used: System Default
 
Notes

Added Amylase Enzyme to last 20 minutes of mash. Addedd 2nd dose into fermenter when I pitched the yeast.

Brewed on 12/20/2018
BG: 1.043
PH: 4.96
OG: 1.060 / 5 gallons into carboy
PH: 5.51

12/28/18 - FG:1.012

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  • Last Updated: 2019-07-02 01:57 UTC