Brut IPA (upscaled) - Beer Recipe - Brewer's Friend

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Brut IPA (upscaled)

149 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 149 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Thursday October 4th 2018
1.050
1.003
6.3%
25.5
2.7
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.35 kg German - Pilsner3.35 kg Pilsner 38 1.6 80%
0.42 kg Flaked Rice0.42 kg Flaked Rice 40 0.5 10%
0.42 kg Flaked Corn0.42 kg Flaked Corn 40 0.5 10%
4.19 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30.40 g Simcoe30.4 g Simcoe Hops Pellet 12.7 Boil at 100 °C 15 min 25.48 16%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 0 min 42%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 42%
190.40 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Alpha-amylase enzyme Other Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3,0-3,5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
0.45tsp Gypsum, 0.11tsp Epsom Salts, 0.48tsp CaCl, 0.53tsp Chalk, 0.12tsp Baking Soda.
4.5ml Lactic Acid in Mash, 5ml Phos Acid in Sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 L Infusion -- 62 °C 60 min
13.5 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 11.3
Mash volume with grains 14.1
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 20 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 20
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

Used parboiled rice instead of flaked rice. I didn't boil the rice before use.

Amylase added to wort in FV

0 min hops whirlpool for 5 min then 20 min stand

For the first 7 days start at 18 deg c (64.4 deg f)
Then raise to 21 deg c (69.8 deg f) in daily increments of 1 deg c.
The beer is finished when you have 3 days of consistent gravity readings.
14 days for fermentation are expected but may not be the case.

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  • Last Updated: 2018-10-30 14:05 UTC