BeerSmith™ Recipe Cloud

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BeerCoAU - Delores Brut IPA All-Grain Recipe Kit https://beerco.com.au/collections/all-grain/products/delores-brut-ipa-beerco-recipe-kit Time to crack open a bottle of bubbly Brut IPA my brewing sisters and brothers and celebrate a nice and dry hop forward effervescent beer. Here we pair a light German Pilsner style malt with both Flaked Rice and Maize and let delicate Pinot Gris like and Mandarin and Tangerine Hops dance their tunes on your tongue. Well, what are you waiting for Brewers? The Ladies and Gents are keen to taste some hoppy poppy bubbles! Cheers! #Bubbly #BrutIPA #drybeer #enjoyresponsibly This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight). 2. Single Infusion low mash temp at 63-65°C until enzymatic conversion is complete. 3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C. 4. Sparge slowly with 77 °C water (est. 15L), collecting wort until the pre-boil kettle volume is around 25 L. 5. Boil: 90 minutes. 1st Hop addition of 20g of Mandarina Bavaria at 60 min and 2nd Hop addition of Hallertau Blanc 25g at 15 mins from end of boil and add your Yeast Nutrient and any Deltafloc or Irish Moss at the same time. Final hop additions of 30g of each hop at 5 mins from end of boil. 6. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid GigaYeast GY001 or BRY-97 Lallemand Dry Yeast at 18° C ferment at 18 °C. Add Mangrove Jack's Low Carb Dry Enzyme (glucoamylase) along with Yeast into the primary fermenter. 7. Maintain at 18°C-21°C for 7-10 days or less until terminal gravity is reached. 8. DDH - Double Dry Hop - Do first dry hop use remaining 30g of Hallertau Blanc and 25g of Mandarina Bavaria for a single 72 hour dry hop (3 days), after primary fermentation is complete (the Krausen has dropped) 9. Do the second Dry hop of another 20g of Hallertau Blanc for 48 hours (2 days) before chilling to clear then transfer to keg or bottle. DDH total contact time of hops with your beer will be 5 days. 10. Transfer to Corny keg and crash cool and condition for 1-2 weeks and filter using your normal method. 11. Target a carbonation level of 2.75 - 3.5 volumes. 12. Drink Fresh (serve cold). Cheers! 13.Food pairing - Go with soft white cheese and Seafood ahoy! Cheese: Triple Cream Brie Shell fish and Crustaceans and cold fresh seafood platters Oysters and Mussels Blini with salmon and mascarpone