Omega Brut IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Omega Brut IPA

124 calories 11 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Omega Yeast
Calories: 124 calories (Per 12oz)
Carbs: 11 g (Per 12oz)
Created: Wednesday July 17th 2019
Similar Recipes

Low-cal Hazy IPA

by Isomerization

OG: 1.032 FG: 0.999 ABV: 4.2% IBU: 22

1.038
1.007
4.1%
19.7
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 90%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 15 min 14.28 11.1%
1 oz Pacifica1 oz Pacifica Hops Leaf/Whole 5 Whirlpool at 180 °F 0 min 2 22.2%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Whirlpool at 180 °F 0 min 1.4 11.1%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 180 °F 0 min 2 11.1%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 44.4%
4.50 oz / $ 0.00
 
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) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
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
8.5 gal Fly Sparge -- 147 °F 60 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 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Add Grain to 8.5 gallons water at 147
Hold Mash for 60 Min
Boil for 60 min

MAKE SURE TO ADD GLUCOAMYLASE TO MASH AND NOT TO FERMENTER OR YOU HAVE TO SANITIZE WITH HEAT AND REPLACE SEALS.


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).


BREWDAY NOTES:

Brew 7/18/19
Chilled to 88
Boiled 9 gallons 75 min. Due to high humidity
Ferment at 85
WP Hops for 10 min at flameout at 180
OG 1.040
5,5 Gallons in Fermenter

Last Updated and Sharing
 
697
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-19 13:26 UTC