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Fall 25 Valley Cup- French 75 Brut IPA

182 calories 13.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 45 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 75.84 gallons
Post Boil Size: 74.15 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 93%
Calories: 182 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Monday August 11th 2025
1.056
1.007
6.6%
38.8
3.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
102 lb German - Pilsner102 lb Pilsner 38 1.6 77.3%
10 lb Torrified Wheat10 lb Torrified Wheat 36 2 7.6%
9 lb Flaked Corn9 lb Flaked Corn 40 0.5 6.8%
9 lb Flaked Rice9 lb Flaked Rice 40 0.5 6.8%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 1.5%
132 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Warrior7 oz Warrior Hops Pellet 16 Boil 45 min 24.88 10.6%
8 oz Citra8 oz Citra Hops Pellet 11 Boil 10 min 7.72 12.1%
8 oz Citra8 oz Citra Hops Pellet 11 Whirlpool at 180 °F 10 min 2.82 12.1%
8 oz Hallertau Blanc8 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 180 °F 10 min 2.57 12.1%
8 oz Yakima Valley Hops - CZ Saaz8 oz CZ Saaz Hops Pellet 3.2 Whirlpool at 180 °F 10 min 0.82 12.1%
16 oz Nelson Sauvin16 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 2 days 24.2%
11 oz Lemondrop11 oz Lemondrop Hops Pellet 5 Dry Hop 2 days 16.7%
66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Whirlfloc Water Agt Boil 20 min.
0.50 oz WLN1000 Water Agt Boil 15 min.
8 oz Lemon peel Spice Boil 0 min.
65 ml Brutzyme Water Agt Primary 0 min.
12 ml ALDC Other Primary 0 min.
5.60 g Aromazyme Water Agt Secondary 0 min.
75 ml Biofine Fining Kegging 0 min.
 
Yeast
CellarScience - Voss
Amount:
6 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1280 B cells required
Lallemand - Sourvisiae
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1280 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
*Most Recent Genus H²O- Winter 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 5 3 45 165 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 gal Strike 171 °F 149 °F 60 min
28 gal Sparge 168 °F 168 °F 15 min
30 gal Top Off -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 72.59 gal (290.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 60.59 gal (242.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 51.81 gal (207.24 qt). Suggest reducing strike water volume to 1.44 gal (5.76 qt) and adding 39.81 gal (159.24 qt) sparge/top-off. 41.25 165  
Strike water volume at mash thickness of 1.25 qt/lb 41.25 165  
Mash volume with grains 51.81 207.2  
Grain absorption losses -16.5 -66  
Remaining sparge water volume (equipment estimates 48.09 g | 192.4 qt) 51.34 205.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 72.59 g | 290.4 qt) 75.84 303.4  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.56 -2.3  
Post boil Volume (equipment estimates 70.9 g | 283.6 qt) 74.15 296.6  
Hops absorption losses (whirlpool, hop stand) -0.9 -3.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 73.25 g | 293 qt) 70 280  
Total: 92.59 370.4
Equipment Profile Used: System Default
 
Notes
  1. Mash
    Gypsum (CaSO₄): ~5.5 g per 10 gal
    (20g)
    Calcium Chloride (CaCl₂): ~1.5 g per 10 gal
    (6g)
    Lactic Acid (88%): Adjust mash pH to 5.2–5.3

  2. Sparge
    Same gypsum/CaCl₂ ratio as mash
    (15g CaSO and 4.2g CaCL)


    1.089 Pre Boil Grav
    1.093 Post Boil Grav

  3. Top-Off
    Scale gypsum/CaCl₂ additions proportionally for the top-off volume to keep mineral balance
    (15g CaSO and 4.2g CaCL)

    Pre-acidify top-off water to pH ~5.2 so you don’t spike finished beer pH

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  • Last Updated: 2025-09-03 22:39 UTC