Social Kitchen and Brewery Brut IPA Beer Recipe | Partial Mash American IPA | Brewer's Friend
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Social Kitchen and Brewery Brut IPA

156 calories 7.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Kim Sturdavant
Calories: 156 calories (Per 12oz)
Carbs: 7.4 g (Per 12oz)
Created: Saturday January 7th 2023
1.049
1.000
6.5%
23.8
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 80%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10%
1 lb Flaked Rice1 lb Flaked Rice 40 0.5 10%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.17 oz Mosaic0.17 oz Mosaic Hops Pellet 12.5 Boil 15 min 2.54 1.7%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 21.28 24.6%
7.50 oz Mosaic7.5 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 73.7%
10.17 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Batch Sparge 150 °F 144 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 oz Amyloglucosidase Water Agt Mash 0 min.
1 tsp Yeast Nutrient Other Boil 0 min.
1 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
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
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."

"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."

"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want."
"The enzyme will denature in the boil, but it's already done its work."

"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."

Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast.

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  • Public: Yup, Shared
  • Last Updated: 2023-01-07 20:00 UTC
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