BRUT IPA w/Strata - Beer Recipe - Brewer's Friend

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BRUT IPA w/Strata

149 calories 7.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Barta ml
Calories: 149 calories (Per 12oz)
Carbs: 7.1 g (Per 12oz)
Created: Monday February 18th 2019
1.047
1.000
6.2%
21.8
3.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Finland - Pilsner Malt9 lb Pilsner Malt 37 2 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 Strata1 oz Strata Hops Pellet 12.6 Boil 5 min 8.31 10%
3 oz Strata3 oz Strata Hops Pellet 12.6 Whirlpool at 155 °F 30 min 13.48 30%
6 oz Strata6 oz Strata Hops Pellet 12.6 Dry Hop 3 days 60%
10 oz / $ 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
106%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
93 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 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-
54 5 24 79 81 100
8.5 gal RO water

pH = 5.2

3.4 g Gypsum
2.6 g CaCl2
1.7 g MgSO4
1.3 g NaCl
6.8 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal mash (153 F) Infusion -- 157 °F 60 min
Starting Mash Thickness: 3.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.4 qt/lb 8.5 34  
Mash volume with grains 9.3 37.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 0.95 g | 3.8 qt) 0.5 2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.95 g | 31.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.41 25.7  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6.3 25.2  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Once boil starts, pull 2 L for yeast starter (extra 1 lb Pilsner added to account lost gravity).

Add 1 oz at 5 min, 1 oz each at FO, 170 F and 140 F (every 10 min) for 30 min and then 6 oz dry hop after FG reached (let temp drop back to mid 70s).

Add 1 sachet of glucoamylase when pitching the yeast, ferment at 93 F.

BREW DAY (13-APR-19)
Kegged on 20-APR-19

Last Updated and Sharing
 
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  • Last Updated: 2019-06-12 11:29 UTC