Jess - Brut IPA - AG 15G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Brewer: Jess/QT/Andrew
Batch Size: 16.50 galStyle: American IPA (14B)
Boil Size: 21.00 galStyle Guide: BJCP 2008
Color: 2.3 SRMEquipment: Jess - Home
Bitterness: 45.6 IBUsBoil Time: 60 min
Est OG: 1.047 (11.6° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
26 lbs Pure Idaho - Idaho Pils (1.3 SRM) Grain 1
20.00 g Fermfast Glucoamylase (Mash 90 min) Misc 2
10.00 ml White Labs Ultra-Ferm (Mash 90 min) Misc 3
1.50 tsp Alpha Amylase Enzyme (Mash 90 min) Misc 4
8.00 oz Nelson Sauvin [11.6%] - Steep 10 min Hops 5
8.00 oz Rakau [10.5%] - Steep 10 min Hops 6
4.00 oz Hallertau Blanc [10.5%] - Steep 10 min Hops 7
1 pkgs Dry Hop (Imperial Yeast #A24) Yeast 8
1 pkgs Flagship (Imperial #A07) Yeast 9
1 pkgs Juice (Imperial Yeast #A38) Yeast 10

Notes

The True Champagne of Beers! Whitelabs Ultraferm, Alpha Amylase and Glucoamylase added to mash. Step Mash at 142f for 45 minutes, then raised to 150f for 45 minutes. Sparged as normal and boiled for 60 minutes with no hops. Cooled wort to 200f and added whirlpool hops for 15 minutes. Cooled to 64f then split batch into three 5 gallon carboys, all set in 60f basement with fermwrap heaters set to each yeast's preferred range.