Brut White Wheat IPA - Beer Recipe - Brewer's Friend

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Brut White Wheat IPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday January 21st 2019
1.065
1.015
6.5%
24.1
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Golden Promise5.5 lb Golden Promise 37 3 71%
2 lb American - White Wheat2 lb White Wheat 40 2.8 25.8%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) 41 1 3.2%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Pellet 13 First Wort 15 min 24.07 7.7%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Aroma 0 min 15.4%
0.25 oz Motueka0.25 oz Motueka Hops Pellet 7 Aroma 0 min 7.7%
0.25 oz Hallertau Blanc0.25 oz Hallertau Blanc Hops Pellet 10 Aroma 0 min 7.7%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 11.6 Dry Hop 0 days 61.5%
3.25 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 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
3.5 gal Temperature -- 128 °F 15 min
Temperature -- 145 °F 45 min
Temperature -- 148 °F 30 min
1.6 gal Sparge -- 136 °F 20 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 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.86 11.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.67 22.7
Equipment Profile Used: System Default
 
Notes

The Mashing Process
We are using a triple infusion light body mashing process for this Brut IPA. This process is a little more in-depth than just setting your mash between 145-155F for an hour. The steps for this mash:

Step One: Protein Rest with a temp of 128F for 15 mins.
Step Two: Saccrafication Rest with a temp set at 140F for 45 mins this is when you will add the Amylo 300
Step Four: Mash with a temp set at 148F
Step Five: Sparge with a temp at 158F

This process will once again allows for all proteins and starches to break down so that the beer can ferment down to a super low .999 or lower final gravity.

After the Mash, you will go straight to boil with a simple 45 min whirlpool hop addition of 3 oz of Citra. Ferment at a normal ale fermentation temps between 65-72F using a clean high alcohol tolerant yeast, Schoolhouse Beer and Brewing suggest using White Labs San Diego Super Yeast.

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  • Last Updated: 2019-01-21 15:36 UTC