Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

48 calories 5.1 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.025 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jason
Calories: 48 calories (Per 12oz)
Carbs: 5.1 g (Per 12oz)
Created: Tuesday May 21st 2019
1.015
1.004
1.5%
70.9
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Aromatic Malt6 lb Aromatic Malt 35 20 100%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Leaf/Whole 12.5 Boil 10 min 39.39 33.3%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Leaf/Whole 10 Boil 10 min 31.51 33.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Leaf/Whole 12.5 Dry Hop 0 days 16.7%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Leaf/Whole 10 Dry Hop 0 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Alpha Amylase Water Agt Mash 0 min.
5 ml Amyloglucosidase Water Agt Mash 0 min.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.9 g | 15.6 qt) 3.75 15  
Mash volume with grains (equipment estimates 3.9 g | 15.6 qt) 4.23 16.9  
Grain absorption losses (steeping) -0.75 -3  
Pre boil volume (equipment estimates 3.15 g | 12.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
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: 7.25 29
Equipment Profile Used: System Default
 
Notes
  1. Heat 2.5 gallons of water to 150° F using a thermometer.
  2. Please note there are no specialty grains in this recipe.
  3. Stir in the 6 lbs Gold malt syrup and 1 lb Golden Light DME,
    and heat as necessary to 145° F using a thermometer.
  4. Add the 5 ml of Alpha Amylase Enzyme, and allow to sit for 1
    hour, checking temperature every 10 minutes. Heat as neces-
    sary to maintain temperature.
  5. Bring wort to a boil. Boil for 10 minutes and remove from heat.
    •Add 2 oz each of Nelson Sauvin and Hallertau Blanc hops.
    Allow to steep for 10 minutes before chilling.
  6. Cool the wort. When the 10-minute boil and 10 minute
    hopstand is finished, cool the wort to approximately 100° F
    as rapidly as possible. Use a wort chiller, or put the kettle in an
    ice bath in your sink.
  7. Sanitize fermenting equipment and yeast pack. While the
    wort cools, sanitize the fermenting equipment – fermenter, lid
    or stopper, airlock, funnel, etc – along with the yeast packet.
  8. Fill primary fermenter with 2 gallons of cold water, then pour
    in the cooled wort. Leave any thick sludge in the bottom of the
    kettle.
  9. Add more cold water as needed to bring the volume to
    5 gallons.
  10. Aerate the wort. Seal the fermenter and rock back and forth
    to splash for a few minutes, or use an aeration system and
    diffusion stone.
  11. Measure specific gravity of the wort with a hydrometer
    and record in the "BREWER'S NOTES" section.
  12. Add yeast once the temperature of the wort is 75°F or lower
    (not warm to the touch). Sanitize and open the yeast pack and
    carefully pour the contents into the primary fermenter.
  13. Add the 5 ml Amyloglucosidase Enzyme to the fermenter.
  14. Seal the fermenter. Add approximately 1 tablespoon of water
    to the sanitized fermentation lock. Insert the airlock into rubber
    stopper or lid, and seal the fermenter.
  15. Move the fermenter to a warm, dark, quiet spot until
    fermentation begins.
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  • Last Updated: 2019-10-07 22:37 UTC