Brut #3

All Grain Recipe

Submitted By: RGarner (Shared)
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Batch Size: 5.28 galStyle: American IPA (21A)
Boil Size: 6.82 galStyle Guide: BJCP 2015
Color: 3.4 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Stainless
Bitterness: 26.6 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.77 gal Distilled Water Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
1.58 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.25 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.02 g Calcium Chloride (Mash 60 min) Misc 5
0.16 g Salt (Mash 60 min) Misc 6
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7
3 lbs Corn, Flaked (1.3 SRM) Grain 8
2.14 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
1.69 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
1.38 g Calcium Chloride (Sparge 60 min) Misc 11
0.21 g Salt (Sparge 60 min) Misc 12
0.50 oz Mosaic (HBC 369) [12.2%] - Boil 30 min Hops 13
0.50 oz Citra [12.0%] - Boil 20 min Hops 14

Notes

First time using corn. added 10ml of lactic acid added 5ml of enzyme from High river brewing to bring reruce long chain sugars to fermentable sugars kept mash temp at 148 so as to not denature enzyme. mashed out with 170 f water added nottingham yeast starter added 1/2 tsp amylase enzyme to fermentor 2/28/19. SG. 1.010 3/1/19 06:00 added 5ml of Kevin’s enzyme and gentle shook Carboy. 3/2/19 still active fermentation 3/4/19 SG. 1.000 Set temp of fermentation chamber to 3C to drop yeast out of suspension. 3/5/19. Racked to clean carboy flooded with CO2. Hops added 1oz citra, .5 oz mosaic, .5 Amarillo 8.5 days to completely ferment out. 3/7/19 ph 4.14. Degassed. Kegged 3/16/19. Ph 4.05. Carbonating to 3volumes. 18 psi.

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