Puttin' on the Spritz Brut IPA - Beer Recipe - Brewer's Friend

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Puttin' on the Spritz Brut IPA

220 calories 14.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MoreBeer
Calories: 220 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday March 11th 2019
1.068
1.005
8.3%
69.1
4.3
3.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Flaked Corn4 lb Flaked Corn 40 0.5 32%
1 lb Finland - Pilsner Malt1 lb Pilsner Malt 37 2 8%
64 oz German - Acidulated Malt64 oz Acidulated Malt 27 3.4 32%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 24%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz El Dorado0.25 oz El Dorado Hops Pellet 15.1 Boil at 209 °F 20 min 7.64 3.4%
2 oz El Dorado2 oz El Dorado Hops Pellet 15 Whirlpool at 200 °F 30 min 40.85 27.6%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 180 °F 30 min 20.56 13.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.8 Dry Hop 3 days 27.6%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.1 Dry Hop 3 days 27.6%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g amylase enzyme Other Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Whirlpool 0 min.
1 each Ultra-ferm Other Primary 0 min.
1 tsp Gypsum Water Agt Boil 30 min.
0.50 tsp Calcium Chloride Water Agt Boil 30 min.
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA
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
20.1 qt Infusion -- 143 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.97 g | 31.9 qt) 7.85 31.4  
Mash volume with grains (equipment estimates 7.97 g | 31.9 qt) 8.57 34.3  
Grain absorption losses (steeping) -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

031119
5 Gal RO H2O
Mash at 142.F for 60 minutes
Sparge with 1.5 Gallons of 150.F H2O
Boil following schedule ,
Cool with immersion chiller

OG 1.060 (Herculometer)
1.065 15.5 Refractometer
Pitch yeast and yeast nutrient and Ultra-ferm .

031919
SG .998-1.00
Racked to Keg
Added .75 Gal distilled H2O to keg and added dry hops,
4.5-4.75 Gals approx.
Force carbing at 30 psi

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  • Last Updated: 2019-03-21 19:30 UTC