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Brute IPA - School House Bully Mark 1

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Nanney
Calories: 179 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Saturday August 11th 2018

Original Gravity:

1.055

Final Gravity:

1.008

ABV (standard):

6.2%

IBU (tinseth):

20.4

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	German - Pilsner9 lb Pilsner	38	1.6	85.7%
1.50 lb	Flaked Rice1.5 lb Flaked Rice	40	0.5	14.3%
10.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Wakatu2 oz Wakatu Hops	Pellet	7.5	Whirlpool at 180 °F	20 min	20.43	25%
6 oz	Ekuanot6 oz Ekuanot Hops	Pellet	14.25	Dry Hop at 66 °F	4 days		75%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Wakatu (Pellet)	20.43	25%
6 oz	Ekuanot (Pellet)		75%
8 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.2 gal	Infusion	--	145 °F	60 min
2.88 gal	Sparge	--	170 °F	30 min
Starting Mash Thickness: 1.67 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.40 g	Glucoamylase	Other	Primary	--
4 g	Calcium Chloride	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4.50 ml	Lactic acid	Water Agt	Mash	1 hr.
2 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Super High Gravity Ale Yeast WLP099

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 212 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Balanced Water Profile Mash - 4.2 Gal Ph - 5.24 - 4.5ml Lactic Acid Mash Water - Gypsum 3g; Calcium Chloride 4g Sparge - 2.9 Gal + 2ml Lactic Acid https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CS7XD9X
Mash Chemistry and Brewing Water Calculator

Notes

Balanced Water Profile with a 5.2 Ph and and 50ppm Ca. (for the glucoamalyse). Made for a Grainfather so check your strike and sparge calcs!

I'm adding the glucoamylase after the whirlpool once the wort has cooled below 140F. I'm going this to not denature the glucoamylase.

FG: 1.055 post boil during cool off.

Websites:
http://beerandwinejournal.com/brut-ipa-i/

http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-ipa-from-san-francisco-is-it-the-next-big-thing-how-to-make-it

https://www.homebrewtalk.com/forum/threads/anyone-brewing-brut-ipa.650325/

Last Updated and Sharing

730

Views

Brews

Public: Yup, Shared
Last Updated: 2018-08-13 11:14 UTC

System Default

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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