CA Brut IPA - Beer Recipe - Brewer's Friend

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CA Brut IPA

162 calories 7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kent Freeman
Calories: 162 calories (Per 12oz)
Carbs: 7 g (Per 12oz)
Created: Friday January 25th 2019
1.051
0.999
6.8%
45.0
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale Ale11 lb Pale Ale 37 3.5 100%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil at 212 °F 15 min 5.3 11.1%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Whirlpool at 210 °F 60 min 12.23 44.4%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 71 °F 2 days 27.46 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.60 g Citric acid Water Agt Sparge 0 min.
7 g Gluco Amylase Other Mash 0 min.
1 each Whirlfloc Water Agt Whirlpool 45 min.
6 g Fermaid K Other Primary 2 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 21 66 80 67 203
Charcoal filtered Los Angeles tap water allowed to gas-off for several weeks.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 147 °F 60 min
4 gal Sparge until boil volume is reached. Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.82 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.82 qt/lb 5.01 20  
Mash volume with grains (equipment estimates 5.81 g | 23.2 qt) 5.89 23.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 3.62 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Pre-condition water (if needed).
Prep yeast starter 24-hours ahead - 146g DME + 1-liter distilled water.
Target strike water temp 154°F for a target mash rest of 147°F.
Add glucoamylase 1/3 into mash-in.
Hold mash temp for 60 minutes while recirculating.
Heat sparge water to 170.
Add citric acid to sparge water.
Drain wort to boil kettle and sparge until pre-boil volume of 7 gal.
Take pre-boil gravity reading.
Take a pre-boil pH reading.
Proceed with boil and hop schedule.
Add whirlfloc tab at 45 minutes.
Whirlpool for 30 minutes.
Chill wort and transfer into fermenter.
Take a post-boil gravity reading.
Take a post-boil pH reading.
Add yeast nutrient.
Aerate wort for 20-30-minutes.
Pitch yeast.
After terminal gravity is reached, add dry hops.
Keg and cold-crash after two days.
Condition for 2-weeks with toasted oak.
Package to higher forced carbonation (~2.7- 3 Volumes CO2).

July tasting notes: creamy white head, the nose was subdued hops aroma with whiffs of vanilla and oak. The palate was full mouthfeel, light, dry and crisp with some oak character coming through, good and lacy. Very drinkable! I used my home-grown Cascade hops for this recipe which didn't add the amount of aromatics or bitterness that was expected, but it still turned out very nice.

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  • Last Updated: 2019-10-15 21:26 UTC