Conan the Barbarian (Brut IPA) - Beer Recipe - Brewer's Friend

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Conan the Barbarian (Brut IPA)

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Tuesday April 9th 2019
1.049
1.011
5.0%
26.2
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 85.7%
0.50 lb American - Victory0.5 lb Victory 34 28 4.8%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 9.5%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 26.22 5.3%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Whirlpool at 175 °F 30 min 5.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 175 °F 30 min 10.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 30 min 10.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 30 min 10.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 7 days 5.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 10.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 10.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 10.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 21.1%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 10 min.
1 tsp BSG powdered Amylase enzyme Other Whirlpool 15 min.
0.20 tsp Brewcraft liquid glucoamylase enzyme Other Primary 0 min.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
home
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
3.94 gal Infusion -- 149 °F 60 min
5.17 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 6 24  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Add Amylase enzyme to kettle after full volume of wort is collected and cooled down to 140*F. Let sit for 15 minutes prior to raising temperature to boil.

5/8/2019- Had stuck fermentation at 1.020. Added liquid glucoamylase enzyme to fermenter

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  • Last Updated: 2019-05-08 20:52 UTC