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Brett Session IPA - Amalgamation II

154 calories
Method: All Grain
Style: Brett Beer
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.9 gallons
Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Blootster
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Amount Fermentable PPG °L Bill %
6 lb Pale 2-Row6 lb Pale 2-Row 37 1.8 62.8%
1.8 lb Spelt Malt1.8 lb Spelt Malt 37 2 18.8%
1.75 lb Vienna1.75 lb Vienna 37 4 18.3%
9.55 lb Total      
Amount Variety Type AA Use Time IBU
1 oz Citra1 oz Citra HopsPellet13.3Whirlpool at 165 °F10 min16.3
1 oz Galaxy1 oz Galaxy HopsPellet18.1Whirlpool at 165 °F10 min22.18
1 oz El Dorado1 oz El Dorado HopsPellet13.3Whirlpool at 165 °F10 min16.3
1 oz Citra1 oz Citra HopsPellet13.3Dry Hop5 days
2 oz Galaxy2 oz Galaxy HopsPellet18.1Dry Hop5 days
1 oz El Dorado1 oz El Dorado HopsPellet13.3Dry Hop5 days
Mash Guidelines
Amount Description Type Temp Time
3.5 galMashInfusion156 F60 min
5 galBatch SpargeSparge170 F10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 eachWhirlfloc1 each WhirlflocWater AgtBoil10 min.
0.5 tspBeer Nutrient0.5 tsp Beer NutrientWater AgtBoil10 min.
Attenuation (custom):
Optimum Temp:
65 - 78 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 182 B cells required
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
Brewday Notes:
Achieved target mash temp, rested for 1 hour. Vorlaufed until clear of particulate, partially hazy. Batch sparged and ended up with 6.9 G pre boil volume. Boiled 40 minutes (adjusted from original) to hit target gravity. Rapidly cooled with copper immersion chiller to 165 deg, whirpooled hops for 15 minutes. Continued rapid chill until 70 deg.

Transferred roughly 5.25 G of cooled wort to 6 G new glass carboy. Placed in temp controlled freezer set to 67 deg. Once stabilized at target temp pitched still active 1.2 L Amalgamation II starter. Fermentation activity was not observed until day 5, approximately 3" krausen. Fermentor smells of stone fruit and tropical fruit punch.

Inspiration from Scott Janish

This recipe is shared.
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View Count: 491
Brew Count: 0
Last Updated: 2019-04-18 18:34 UTC
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