You're such a Brut IPA - Beer Recipe - Brewer's Friend

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You're such a Brut IPA

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Russell Leu
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday March 4th 2019
1.065
1.012
6.9%
47.4
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb American - Pale 2-Row28 lb Pale 2-Row 37 1.8 93.3%
2 lb American - White Wheat2 lb White Wheat 40 2.8 6.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 10.9 Boil 15 min 8.41 5.9%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Whirlpool 3 min 39.01 29.4%
11 oz Mosaic11 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 64.7%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Boil 10 min.
4 tsp Amylase Enzyme Other Mash 1 hr.
1.50 tsp Glucoamylase Amylase Enzyme Other Boil 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Firgrove Mutual, Puyallup Washington USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Sacrification Infusion -- 143 °F 60 min
8.23 gal Mashout Sparge -- 168 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.48 gal (57.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.48 gal (9.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 7.23 g | 28.9 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.48 g | 57.9 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 12.19 48.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Going into fermentor 12 48  
Total: 19 76
Equipment Profile Used: System Default
 
Notes

Add Amylase Enzyme (0.3 tsp/gal) to the mash to help convert all starches to sugar. Add the Glucoamylase (1/2 tsp/6gal) to the kettle while it is below 140 degrees and hold for 30 minutes to ensure that all starches are converted to sugar. Similar to Social Kitchen Brut

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  • Public: Yup, Shared
  • Last Updated: 2019-05-03 19:26 UTC