Brut IPA 
All Grain Recipe
Submitted By: mmolloy (Shared)
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| Brewer: Mike Molloy | |
| Batch Size: 11.25 gal | Style: American IPA (14B) |
| Boil Size: 14.41 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: Keg System, Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Bitterness: 63.0 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 3 lbs 8.00 oz |
Corn, Flaked (1.3 SRM) |
Grain |
3 |
| 3 lbs 8.00 oz |
Rice, Flaked (1.0 SRM) |
Grain |
4 |
| 1.50 oz |
Centennial [8.8%] - First Wort |
Hops |
5 |
| 4.00 oz |
Centennial [8.8%] - Boil 15 min |
Hops |
6 |
| 2.00 oz |
Centennial [8.8%] - Boil 15 min |
Hops |
7 |
| 4.00 oz |
Centennial [8.8%] - Dry Hop 15 days |
Hops |
8 |
Notes
Used 4 tea spoons do gypsum and 2 of calcium chloride all RO waterThis Recipe Has Not Been Rated
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