Brut IPA
American IPA

 

Type: All Grain

Date: 7/28/2018

Batch Size: 5.50 gal

Brewer: Jomebrew
Boil Size: 7.98 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb BEST Pale Ale (BESTMALZ) (3.0 SRM) Grain 83.33 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 8.33 %
1.00 lb Rice, Flaked (1.0 SRM) Grain 8.33 %
0.17 oz Mosaic (HBC 369) [12.25 %] (15 min) Hops 3.6 IBU
2.50 oz Mosaic (HBC 369) [12.25 %] (60 min) (Aroma Hop-Steep) Hops -
0.55 tsp Amylase Enzyme (Primary 3.0 days) Misc
4.00 oz Northern Brewer [8.50 %] Hops -
3.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 5.13 % Actual Alcohol by Vol: 6.52 %
Bitterness: 3.6 IBU Calories: 229 cal/pint
Est Color: 5.1 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.00 qt of water at 153.3 F 143.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes

7/28/2018 Slow, lazy brew day
12:00 Mash in ~6G ~156F Strike
mash temp ~146m Added .5 tsp enzymes
no vorlauf, drain into hop screen slowly then opened her up
2:15 Boil started
3:00 .5 oz mosaic
3:10 whirlfloc
3:05 whirlpool started
10oz rice extract
3:15 2.75 oz mosaic
3:51 done
added dry yeast
added clarity ferm
wort apprx 66f
Put carboy in a bucket in the shade with ice
Wort at 63F around 6 when I got home.

In fermentation fridge temp controller set at 65f

7/29 AM slight activity
7/79 PM lots of activity
7/30 still strong
8/2 raised temp to 67f from 65F for diacetyl rest
8/4 lowered temp to 65
added 4 oz Nothern Brewer
Added 2 oz mosaic
added 1/3 tsp enzymes
8/9 Dropped temp to 55 over next 2 days
8/11 kegged, CO2 at 30PSI
final gravity 1.003
8/13 off CO2.

Has strong citrus; orange; flavors. Dryness is perfect.

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