Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

115 calories 5.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Modified from Brewers Friend
Calories: 115 calories (Per 330ml)
Carbs: 5.5 g (Per 330ml)
URL: https://beerandbrewing.com/social-kitchen-and-brewery-brut-ipa-recipe
Created: Thursday January 3rd 2019
1.039
1.000
5.2%
29.4
2.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Pilsen2 kg Pilsen 36 1.8 62.5%
0.40 kg Flaked Corn0.4 kg Flaked Corn 40 0.5 12.5%
0.40 kg Flaked Wheat0.4 kg Flaked Wheat 34 2 12.5%
0.40 kg Flaked Rice0.4 kg Flaked Rice 40 0.5 12.5%
3.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 13.19 10.3%
20 g Loral20 g Loral Hops Pellet 11.75 Whirlpool at 82 °C 20 min 7.83 13.8%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 82 °C 20 min 8.33 13.8%
30 g Loral30 g Loral Hops Pellet 11.75 Dry Hop 5 days 20.7%
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 5 days 20.7%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 20.7%
145 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml WLN4100 Ultra-Ferm Other Mash --
0.50 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirfloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Primary 5 days
1 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 L Infusion -- 63 °C 60 min
13.7 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 9.9
Mash volume with grains 12
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 15.2 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 15
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

Mash low with 1 vial of WLN4100 Ultra-Ferm
Lauter mash but do not heat to allow enzymes to continue to break down sugars
Sparge, lauter and allow wort to stand for ~30 minutes to allow enzymes to continue to break down sugars
Boil for 60 minutes and follow hop schedule - I used a different hop schedule than Kim did.
It is recommended you add more yeast nutrient to fermenter half way through fermentation

Edit 9/18/18 - My first run on this came up a bit short on FG (1.006). Still pretty dry and amazingly juicy, but really want to get it down to <1.000. May try 2 vials of the WLN4100 in the mash next time and maybe some glucoamylase in the fermenter.

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  • Last Updated: 2019-01-09 01:22 UTC