American IPA Recipe - Brut

Recipe Info

Recipe Image

Brut

by on
All Grain
19 Liter(s)
24 Liter(s)
60 min
70%
attenuation of yeast adjusted based on assumption that enzyme will convert majority of starches

Fermentables

88% - Pilsner - US
4.6
36
1
Mash
8% - Flaked Corn - US
0.4
37
1
Mash
4% - Corn Sugar (Dextrose) - US
0.2
46
0
Late

Hops

Warrior
6.5
Pellet
Boil
60 min(s)
14.2
11.3
Hallertau Blanc
60
Pellet
FlameOut
0 min(s)
6.3
0.0
Hallertau Blanc
80
Pellet
DryHop
2 day(s)
6.3
0.0
Nelson Sauvin
80
Pellet
DryHop
2 day(s)
11.3
0.0

Yeast

Fermentis Safale US-05
99%

Other Stuff

Yeast Nutrient
2.5
ml
Boil
Irish Moss
1
each
Boil
Grape juice
320
ml
Secondary
Amylase Enzyme
1
each
Primary

Mash Steps

Saccharification Rest
Direct Heat
64
90 min

Special Instructions

1.
Mash thickness 3L/kg - 15.6L for mash. Mash: 64c for 90mins or check with iodine until saccharification complete
2.
Batch sparge by placing grain bag in 10L water at 74C, stir thoroughly and rest for 10 min.
3.
Drain bag and add as much of sparge water to pot as practical. Reserve remaining water. Add to boil with 15 minutes remaining if possible
4.
5 mins left of boil: 200g dextrose
5.
Add enzyme to fermenter when pitching yeast?
6.
Whirlpool: 60g Hallertau Blanc (15mins)
7.
Dryhop: 80g Hallertau Blanc (when almost at terminal gravity for 2 days)
8.
Dryhop: 80g Nelson Sauvin (when almost at terminal gravity for 2 days)
9.
Secondary: 320ml Wine Grape Juice
10.
Ferment with US-05 at 18deg until a few points away from terminal, then rise to 20deg

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Brut
American IPA
  • 19.00 Gallons Liters Batch Size
  • 24.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.001 FG
  • 11.3 IBU (tinseth) Bitterness
  • 0.19 BG:GU
  • 2.6° SRM Color
  • 70% Efficiency
  • 7.6% ABV Alcohol
  • 194 per 12oz Calories
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