Brutiful Day (Brut IPA)

All Grain Recipe

Submitted By: urbanales (Shared)
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Batch Size: 11.00 galStyle: Specialty IPA (21B)
Boil Size: 12.52 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: UABC 10 gal SS
Bitterness: 36.8 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.007 SG (1.7° P)Fermentation: Brut IPA
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.40 gal 913 Water (Brut IPA) Water 1
17.28 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
15.64 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
8.21 g Chalk (Mash 60 min) Misc 4
6.92 g Calcium Chloride (Mash 60 min) Misc 5
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 6
0.73 g Salt (Mash 60 min) Misc 7
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8
15.97 oz Acid Malt (3.0 SRM) Grain 9
1.00 tsp Amylase Enzyme (Mash 30 min) Misc 10
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 11
2.00 oz Mosaic (HBC 369) [12.2%] - Boil 15 min Hops 12
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 13
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 15 min Hops 14
4.79 ml Centennial Hop Extract [48.8%] (CO2 Extract) - Steep 10 min Hops 15
2.0 pkgs Kölsch (Giga Yeast #GY021) Yeast 16
20.00 g Glucoamylase enzyme (Primary 3 days) Misc 17
4.00 oz Cryo - Mosaic [22.0%] - Dry Hop 3 days Hops 18
0.50 tsp Gelatin (Bottling 4 weeks) Misc 19

Taste Notes

Dry dry dry. Popping dry hop.

Notes

Add enzyme to kettle temp below 140. Rest for 30 mins then boil as normal.

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