Jess - Brut IPA - AG 15G 
All Grain Recipe
Submitted By: BaderBeer (Shared)
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| Brewer: Jess/QT/Andrew | |
| Batch Size: 16.50 gal | Style: American IPA (14B) |
| Boil Size: 21.00 gal | Style Guide: BJCP 2008 |
| Color: 2.3 SRM | Equipment: Jess - Home |
| Bitterness: 45.6 IBUs | Boil 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 |
| 1.0 pkgs |
Dry Hop (Imperial Yeast #A24) |
Yeast |
8 |
| 1.0 pkgs |
Flagship (Imperial #A07) |
Yeast |
9 |
| 1.0 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.This Recipe Has Not Been Rated
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