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: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jim/Omega Yeast
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday March 29th 2019
1.056
1.011
5.9%
24.1
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb German - Floor-Malted Bohemian Pilsner9.75 lb Floor-Malted Bohemian Pilsner 38 1.8 90.7%
1 lb Epiphany - Wheat Malt1 lb Wheat Malt 38 4.5 9.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 17.3 Boil 15 min 16.1 11.1%
1 oz Pacifica1 oz Pacifica Hops Pellet 4.6 Whirlpool 20 min 3.13 22.2%
0.50 oz Kohatu0.5 oz Kohatu Hops Pellet 6.4 Whirlpool 20 min 2.18 11.1%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 7.9 Whirlpool 20 min 2.69 11.1%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.1 Dry Hop 2 days 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 each White Labs Ultra Ferm Other Primary 0 min.
2.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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
Infusion -- 147 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.69 g | 34.8 qt) 9.09 36.4  
Mash volume with grains (equipment estimates 9.55 g | 38.2 qt) 9.95 39.8  
Grain absorption losses -1.34 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Target IBU - 25, Target ABV - 6.8%, Target FG - 1.002

Columbus - .5 oz at 15 minutes
Pacifica (or similar variety such as Pacific Jade or Galaxy) - 1 oz at flameout
Kohatu/Motueka - .5 oz at flameout
Hallertau Blanc/Hallertau Mittelfruh/Crystal - .5 oz at flameout
Nelson Sauvin - 2 oz dry hop for 2 days

Add grain to 8.5 gallons water at 153°F for a target mash of 147°F. Hold mash temp for 60 minutes. Recirculate mash until wort is free from large amounts of grain. Drain off wort into boil kettle for approximately 8 gallons (sparge as needed). Boil for 60 minutes, adding hops at 15 minutes and flameout as specified. Drain off ~6 gallons of wort to fermenter. Add glucoamylase to wort as directed (NOTE: glucoamylase is denatured at higher temperatures. Do NOT add to kettle). Pitch yeast as directed. After terminal gravity is reached, add dry hops and crash after two days. Package to higher carbonation (~2.7- 3 Volumes CO2).

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  • Last Updated: 2019-03-30 15:50 UTC