Brute IPA

All Grain Recipe

Submitted By: jasonval9 (Shared)
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Brewer: JV
Batch Size: 3.00 galStyle: American IPA (13.2)
Boil Size: 4.41 galStyle Guide: AABC 2010
Color: 4.4 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 9.7 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: BIAB, Light Body
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Amount Name Type #
6 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 1
1 lbs Wheat, Flaked (1.6 SRM) Grain 2
2.50 g Amylase Enzyme (Mash 1 hours) Misc 3
2.00 oz Cryo - Eukanot [25.5%] - Steep 30 min Hops 4
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 5
0.60 tsp Yeast Nutrient (Primary 1 days) Misc 6
0.60 tsp Yeast Nutrient (Primary 3 days) Misc 7
2.00 oz Cryo - Eukanot [25.5%] - Dry Hop 4 days Hops 8

Taste Notes

Its too bitter. Leave out wirlpool hops?


Mash Temp 142 to 135 Added enzyme @ 140 Mash PH 5.47 fermentor 5.37 og 1.050 I would personally go for a Czech pilsner water profile. Almost RO water really. Any touch of minerality will stick out like a sore thumb at the end. I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast 131f-140f optimal temp range

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