Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Billy Norris
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday February 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7.1 Boil 5 min 5.55 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 10.9 Boil 5 min 17.03 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7.1 Dry Hop 3 days 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 33.3%
6 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains (equipment estimates 4.05 g | 16.2 qt) 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.11 g | 24.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Hacer el mash a 146f por una hora. Al tirar los hops de 5 minutos hacer un whirlpool por 15 minutos despues de apagar la estufa. Enfriar el wort hasta 140f y echar la enzima, dejarlo a esa temperatura por 15-20 minutos, luego enfriar hasta 70f y hacer el pitch de la levadura. Al septimo día de fermentación echar los hops de dry hop y dejarlo por tres días adicionales para un total de 10 días de fermentación.

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  • Last Updated: 2020-01-18 20:07 UTC