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The Grapeful Dead: Brut IPA

Method: All Grain
Style: 21B. Speciality IPA: Brut IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Post Boil Size: 12.2 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mapledene Craft Brewery
Hop Utilization: 99.6434%
Calories: 143 calories (Per 12oz)
Carbs: 6.8 g (Per 12oz)

Created: Friday March 27th 2026

Original Gravity:

1.045

Final Gravity:

1.000

ABV (standard):

6.0%

IBU (tinseth):

11.6

SRM (morey):

5.0

Mash pH

5.2

Cost £

3.25

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.80 kg	Crisp Malting - Pale Ale1.8 kg Pale Ale	£ 0.00 / kg £ 0.00	38	4	84.9%
0.20 kg	Briess - Rice, Flaked0.2 kg Rice, Flaked	£ 0.00 / kg £ 0.00	32.2	1	9.4%
0.12 kg	Crisp Malting - Wheat Malt0.12 kg Wheat Malt	£ 0.00 / kg £ 0.00	37.26	2	5.7%
2.12 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 g	Four Star Farms - Magnum2 g Magnum Hops	£ 0.00 / g £ 0.00	Pellet	12	Boil	60 min	6.28	4.8%
15 g	Nelson Sauvin15 g Nelson Sauvin Hops	£ 0.07 / g £ 1.05	Pellet	12.5	Whirlpool at 80 °C	20 min	5.28	35.7%
15 g	Hallertau Blanc15 g Hallertau Blanc Hops	£ 0.00 / g £ 0.00	Pellet	10	Dry Hop at 16 °C	2 days		35.7%
10 g	Nelson Sauvin10 g Nelson Sauvin Hops	£ 0.07 / g £ 0.70	Pellet	12.5	Dry Hop at 16 °C	2 days		23.8%
42 g / £ 1.75

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 g	Four Star Farms - Magnum (Pellet) 2 g Magnum (Pellet) Hops	£ 0.00 / g £ 0.00	6.28	4.8%
25 g	Nelson Sauvin (Pellet) 25 g Nelson Sauvin (Pellet) Hops	£ 0.07 / g £ 1.75	5.28	59.5%
15 g	Hallertau Blanc (Pellet) 15 g Hallertau Blanc (Pellet) Hops	£ 0.00 / g £ 0.00		35.7%
42 g / £ 1.75

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Main mash	Strike	--	63 °C	60 min
	Mash Out	Temperature	63 °C	75 °C	10 min
5.5 L	Sparge	Sparge	75 °C	100 °C	--
Starting Mash Thickness: 4.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use
2 g	glucoamylase	£ 0.00 / g £ 0.00	Other	Mash
1.20 g	Calcium Chloride (dihydrate)	£ 0.00 / g £ 0.00	Water Agt	Mash
2 g	Gypsum	£ 0.00 / g £ 0.00	Water Agt	Mash
0.40 g	Epsom Salt	£ 0.00 / g £ 0.00	Water Agt	Mash
0.50 g	Gypsum	£ 0.00 / g £ 0.00	Water Agt	Sparge
0.30 g	Calcium Chloride (dihydrate)	£ 0.00 / g £ 0.00	Water Agt	Sparge
2 ml	Lactic acid	£ 0.00 / g £ 0.00	Water Agt	Mash

Yeast

lalvin - EC-1118

Amount:	1 Each	Cost:	£ 1.50 / g £ 1.50
Attenuation (custom):	100%	Flocculation:	Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 43 B cells required

£ 1.50 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 36 Temp: 4 °C CO₂ Level: 3.2 Volumes

Target Water Profile

Osmosis Reverse

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80.4	3.9	0	67.2	117.3	0
Mash Chemistry and Brewing Water Calculator

Notes

Add 2 g glucoamylase at mash‑in (63–64 °C).

Optional: 0.5 g AMG in fermenter for absolute dryness.

Day 0: Brew (18C)
Day 1–3: Vigorous fermentation (rise to 21C, one per day)
Day 3–5: Likely at FG (hold at 21C)
Day 5–7: Dry hop (2 days) (hold at 21C)
Day 7–8: Cold crash (2-3C)
Day 8–9: Keg + carbonate (max 4C, set pressure at 36psi) Hold for 5 days and the drink!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-04-01 15:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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