Brut-us IPA - Beer Recipe - Brewer's Friend

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Brut-us IPA

159 calories 8.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jim
Calories: 159 calories (Per 12oz)
Carbs: 8.3 g (Per 12oz)
Created: Thursday February 27th 2020
1.050
1.001
6.4%
15.9
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 86%
3.25 lb Mecca Grade Vanora3.25 lb Mecca Grade Vanora 36 6 14%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 5.62 13.3%
3 oz Yakima Valley Hops - Nelson Sauvin3 oz Yakima Valley Hops - Nelson Sauvin Hops Pellet 10 Whirlpool at 180 °F 20 min 6.55 20%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 20 min 3.76 13.3%
5 oz Yakima Valley Hops - Nelson Sauvin5 oz Yakima Valley Hops - Nelson Sauvin Hops Pellet 10 Dry Hop 3 days 33.3%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 20%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
10 ml Ultra-ferm Other Whirlpool 30 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.86 psi       Temp: 38 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Ideal Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 250 0
Mash: 10 gallons
Sparge: 3 gallons

Mash: 12 grams gypsum, 3.5 grams CaCl2, 6 grams Epsom.
Boil Kettle: 3.6 grams gypsum, 1.1 grams CaCl2, 1.8 grams Epsom.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Mash Temperature -- 148 °F 60 min
3 gal Mashout/Sparge Fly Sparge 148 °F 170 °F 10 min
10 gal Mash Temperature -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.83 gal (51.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.82 gal (3.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.72 34.9  
Mash volume with grains 10.58 42.3  
Grain absorption losses -2.91 -11.6  
Remaining sparge water volume 7.44 29.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.83 g | 51.3 qt) 13 52  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 12.18 g | 48.7 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Estimated amount in fermentor 11.81 47.3  
Total: 16.16 64.6
Equipment Profile Used: System Default
 
Notes

Brut IPA based off the dude at Morebeer. I forget his name but he's always there.

He calls for short boil (15min)
Hops at 5 min (~2oz) and flameout (8 oz)
Chill wort down to 140, add amyloglucosidase enzyme, whirlpool 30 minutes.
Dry hop with a bunch (another 8 oz?)
no bittering hops!

Ferment with Kveik in the 80-90F range. Should finish quickly!

I'll carbonate on the higher range, maybe 3vol.

He did mention there will be little to no head on the beer once served. Also the calculated IBU should be really low, like around 10.

I will whirlpool for 20 at 180, then drop to 140 and whirlpool with enzyme.

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  • Last Updated: 2020-04-19 21:11 UTC