Brutish IPA

All Grain Recipe

Submitted By: thibkaji (Shared)
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Brewer: Scott
Batch Size: 5.50 galStyle: Specialty IPA (21B)
Boil Size: 6.23 galStyle Guide: BJCP 2015
Color: 4.3 SRMEquipment: My Equipment
Bitterness: 30.8 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: BIAB, Light Body
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 42.0

Ingredients
Amount Name Type #
4.00 gal Distilled Water Water 1
3.03 gal Creekside Springs Water 2
5.00 ml Lactic Acid (Mash 60 min) Misc 3
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6
8.00 oz Wheat, Flaked (1.6 SRM) Grain 7
0.50 oz Centennial [9.7%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Centennial [9.7%] - Boil 15 min Hops 10
1.00 oz Citra [13.0%] - Boil 5 min Hops 11
1.00 oz Comet [9.5%] - Boil 0 min Hops 12
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 13
0.50 tsp Amylase Enzyme (Primary 3 days) Misc 14
1.00 oz Cascade [16.5%] - Dry Hop 5 days Hops 15

Taste Notes

Nice slight biscuit flavor, good hop bitterness that that just disappears due to the dryness of the beer. Easy drinking, very tasty!

Notes

Add glucoamylase when within 2 deg plato (8 gravity points) of terminal gravity — so around 1.024 or so. Add dry hops after terminal gravity is reached. Fine with PVPP to get rid of the glucoamylase

This Recipe Has Not Been Rated

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