Brut-ale-ity - Beer Recipe - Brewer's Friend

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Brut-ale-ity

119 calories 8.6 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 119 calories (Per 16oz)
Carbs: 8.6 g (Per 16oz)
Created: Thursday June 6th 2019
1.037
1.004
4.4%
23.2
9.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Ireks - German - Pale Ale7 lb German - Pale Ale 39 2.3 100%
7 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - NZ Nelson Sauvin1.5 oz NZ Nelson Sauvin Hops Pellet 10 Whirlpool at 170 °F 30 min 20.43 42.9%
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops Pellet 10 Dry Hop at 82 °F 7 days 0.68 14.3%
1.50 oz Yakima Valley Hops - NZ Nelson Sauvin1.5 oz NZ Nelson Sauvin Hops Pellet 10 Dry Hop at 82 °F 3 days 2.04 42.9%
3.50 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
6.80 g Gypsum Water Agt Mash 1 hr.
1.54 ml Phosphoric acid Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
0.50 g Irish Moss Fining Boil 10 min.
0.38 ml Phosphoric acid Water Agt Sparge 1 hr.
1.50 g Gluco Amylase Other Secondary 7 days
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
84 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 145 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike = 155 Infusion -- 148 °F 90 min
3.5 gal Sparge -- 168 °F 30 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.5 14  
Mash volume with grains 4.06 16.2  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6.75 27  
Boil off losses -0.75 -3  
Post boil Volume 5.56 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Add the enzyme with the 1st dry hop charge.

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  • Public: Yup, Shared
  • Last Updated: 2019-06-12 17:19 UTC