Fresh-Hopped Brut IPA - Beer Recipe - Brewer's Friend

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Fresh-Hopped Brut IPA

169 calories 8 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Wadofmeat
Calories: 169 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created: Sunday October 7th 2018
1.053
1.000
6.9%
10.8
3.2
5.3
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 %
300 g Chinook300 g Chinook Hops Fresh 7.2 Whirlpool at 170 °F 30 min 7.61 91.4%
1 oz Chinook1 oz Chinook Hops Pellet 7.2 Whirlpool 30 min 3.24 8.6%
328.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Calcium Chloride Water Agt Mash 90 min.
11 g Glucoamylase enzyme Other Mash 1 hr.
3.50 g Gypsum Water Agt Mash 90 min.
5.27 ml Lactic acid Water Agt Mash 90 min.
3.50 ml Phosphoric acid Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Home Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Infusion -- 145 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.43 g | 33.7 qt) 8 32  
Mash volume with grains (equipment estimates 9.23 g | 36.9 qt) 8.8 35.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.43 21.7  
Hops absorption losses (whirlpool, hop stand) -0.43 -1.7  
Volume into fermentor 5 20  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

Glucoamylase enzyme added at 20 minutes into mash @ 145F followed by a 60 minute rest. Enzyme denatures @ 149F so do not let temperature rise.

Final Gravity was 1.000

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  • Last Updated: 2018-12-29 22:21 UTC