Social Kitchen Brut IPA Clone - Beer Recipe - Brewer's Friend

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Social Kitchen Brut IPA Clone

145 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KIM STURDAVANT
Calories: 145 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
URL: https://beerandbrewing.com/social-kitchen-and-brewery-brut-ipa-recipe/
Created: Wednesday March 27th 2019
1.047
1.013
4.6%
30.8
3.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg New Zealand - Pilsner Malt3.6 kg Pilsner Malt 37.3 1.93 80%
0.45 kg Flaked Corn0.45 kg Flaked Corn 40 0.5 10%
0.45 kg Flaked Rice0.45 kg Flaked Rice 40 0.5 10%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Leaf/Whole 12.5 Boil 15 min 3.96 2%
45 g Mosaic45 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 80 °C 20 min 26.79 18%
200 g Mosaic200 g Mosaic Hops Leaf/Whole 12.5 Dry Hop Day 7 80%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Boil 15 min.
0.65 ml Amyloglucosidase Enzyme Other Mash 40 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 63 °C 60 min
10 L Sparge -- 63 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 18.9 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 21.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 21
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing.

ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV

MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice

HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop

YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase

DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to 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."

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  • Last Updated: 2019-04-30 09:21 UTC