Brut IPA 
All Grain Recipe
Submitted By: chmiel (Shared)
Members can download and share recipes
| Brewer: Martin | |
| Batch Size: 5.55 gal | Style: American IPA (21A) |
| Boil Size: 6.35 gal | Style Guide: BJCP 2015 |
| Color: 3.1 SRM | Equipment: RoboBrew Gen 3 - Ringwood 2 |
| Bitterness: 49.6 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.006 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.57 gal |
Melbourne (east) |
Water |
1 |
| 10.00 ml |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
2 |
| 6.79 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 4.03 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.77 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 1.76 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 1.12 g |
Chalk (Mash 60 min) |
Misc |
7 |
| 7 lbs 14.99 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
8 |
| 1 lbs 1.64 oz |
Polenta (1.3 SRM) |
Grain |
9 |
| 1 lbs 1.64 oz |
Rice, Flaked (1.0 SRM) |
Grain |
10 |
| 10.00 ml |
Amylase Enzyme (Mash 40 min) |
Misc |
11 |
| 4.02 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 2.38 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 1.05 g |
Baking Soda (Sparge 60 min) |
Misc |
14 |
| 1.04 g |
Calcium Chloride (Sparge 60 min) |
Misc |
15 |
| 0.66 g |
Chalk (Sparge 60 min) |
Misc |
16 |
| 0.74 oz |
Magnum [11.0%] - Boil 60 min |
Hops |
17 |
| 0.75 g |
Whirlfloc Tablet (Boil 10 min) |
Misc |
18 |
| 5.00 g |
Yeast Nutrient (Boil 10 min) |
Misc |
19 |
| 1.76 oz |
Mosaic (HBC 369) [11.2%] - Steep 20 min |
Hops |
20 |
| 1.41 oz |
Victoria [13.0%] - Steep 20 min |
Hops |
21 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
22 |
| 3.88 oz |
Cascade [5.5%] - Dry Hop 0 days |
Hops |
23 |
| 1.76 oz |
Mosaic (HBC 369) [12.2%] - Dry Hop 0 days |
Hops |
24 |
Notes
polenta was precooked on stove.
added ultra ferm at start of mash (actually had to wait for temp to drop from 67 so it mashed for an hour until it dropped to 60). left heat off during 1 hour mash. got a stuck mash once i added the top screen. sparging took for ever.
Dry hopped on 2/9. cascade was home grown. ferment may have been too close to done and the hop cones introduce lots of oxy. hope it was not too late.
end result was amazing. very fresh and hoppy. no oxygenation. This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor