Big Brutus

All Grain Recipe

Submitted By: jasonweiser (Shared)
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Brewer: Own Agenda
Batch Size: 50.00 galStyle: Imperial IPA (14C)
Boil Size: 54.77 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: OA
Bitterness: 247.9 IBUsBoil Time: 90 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
76.65 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
43.15 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
22.24 g Calcium Chloride (Mash 60 min) Misc 3
20.93 g Baking Soda (Mash 60 min) Misc 4
10.98 g Chalk (Mash 60 min) Misc 5
111 lbs 5.17 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6
5 lbs 0.71 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
5 lbs 0.71 oz Caramel/Crystal Malt - 40L (45.0 SRM) Grain 8
-4.64 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
-2.61 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
-1.35 g Calcium Chloride (Sparge 60 min) Misc 11
-1.27 g Baking Soda (Sparge 60 min) Misc 12
-0.66 g Chalk (Sparge 60 min) Misc 13
1 lbs 14.20 oz Columbus (Tomahawk) [15.6%] - Boil 90 min Hops 14
6 lbs 4.74 oz Corn Sugar (Dextrose) [Boil for 90 min] [Boil] (0.0 SRM) Sugar 15
6.47 oz Columbus (Tomahawk) [15.6%] - Boil 45 min Hops 16
8.63 oz Simcoe [12.3%] - Boil 30 min Hops 17
4.17 tsp Irish Moss (Boil 10 min) Misc 18
1 lbs 5.57 oz Simcoe [12.3%] - Steep 15 min Hops 19
8.63 oz Centennial [9.0%] - Steep 15 min Hops 20
8.3 pkgs American Ale (Wyeast Labs #1056) Yeast 21
8.33 oz Centennial [9.0%] - Dry Hop 12 days Hops 22
8.33 oz Columbus (Tomahawk) [15.6%] - Dry Hop 12 days Hops 23
8.33 oz Simcoe [12.3%] - Dry Hop 12 days Hops 24
2.08 oz Centennial [9.0%] - Dry Hop 5 days Hops 25
2.08 oz Columbus (Tomahawk) [15.6%] - Dry Hop 5 days Hops 26
2.08 oz Simcoe [12.3%] - Dry Hop 5 days Hops 27

Taste Notes

Subd chinook for columbus hops

Notes

Taken from the article on how to clone this beer by the brewer, Vinnie Cilurzo, in the July/August 2009 issue of Zymurgy (which should be reviewed prior to brewing this beer). Tomahawk/Zeus (or CTZ) can be substituted for Columbus hops. This recipe has 12 gallons going into the fermentor, allowing for beer obsorbtion of the massive quantity of dry hops, targeting 10 gallons to the packaging. Target FG 1.011. Purge fermentors, hoses, etc, w/ CO2 when racking after primary fermentation is complete, avoiding oxygen exposure as much as possible. Dry Hop Schedule: Optional: you can dry hop in a secondary fermentor after racking off of the yeast. Be sure to put hops in on top of the beer, so they can settle out through the beer. When adding the second addition of dry hops, consider blowing CO2 up through the bottom of the fermentor to re-suspend the hops from the first addition. Crash to 32F for the final two days of dry hopping, to accelerate clarification. Purge equipment and containers (kegs, bottles, etc.) with CO2 during the packaging process (a good idea with any beer). Enjoy while fresh.

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