Brut IPA - Beer Recipe - Brewer's Friend

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Brut IPA

169 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Marcio Henrique Pierobon Martins
Calories: 169 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Wednesday September 25th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Pilsen8 kg Pilsen 36 1.8 75.5%
2 kg Cane Sugar2 kg Cane Sugar 46 0 18.9%
0.30 kg Briess - Rice, Flaked0.3 kg Rice, Flaked 32.2 1 2.8%
0.30 kg Flaked Corn0.3 kg Flaked Corn 40 0.5 2.8%
10.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Blanc30 g Hallertau Blanc Hops Pellet 10 Boil 60 min 26.2 60%
20 g Hallertau Blanc20 g Hallertau Blanc Hops Pellet 10 Dry Hop at 20 °C 7 days 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 45 min.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (custom):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.99 bar       Temp: 20 °C       CO2 Level: 3.25 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 60 °C 90 min
16 L Sparge 65 °C 60 °C --
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 26.7
Mash volume with grains 32.3
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 17.5 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 35.9 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 30
Going into fermentor 30
Total: 44.3  
Equipment Profile Used: System Default
 
Notes

I will use enzyme amylase to put the residual sugar in o,o°L.

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  • Last Updated: 2019-10-23 01:30 UTC