Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

193 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Ivan Perfiliev
Calories: 193 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Friday May 10th 2019
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1.065
1.000
8.5%
55.5
6.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Muntons - Maris Otter5 kg Maris Otter 38 2.3 90.9%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Kohatu50 g Kohatu Hops Pellet 8.5 Boil 60 min 55.52 64.1%
28 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)28 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 5 days 35.9%
78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
cpa4ny
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
25 L Protein rest Temperature -- 55 °C 15 min
Beta-amylaze rest Temperature -- 62 °C 40 min
Alpha-amylaze rest Temperature -- 71 °C 20 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 28.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Yeast was Kveik Simonaitis, not available on Brewers Friend. So had to use Kveik Voss and force custom attenuation down to 100% (actually, the fermentation finished at around 0.998, i.e. over 100%).

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  • Public: Yup, Shared
  • Last Updated: 2019-07-02 05:59 UTC