Brut IPA

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Re: Brut IPA

Unread postby mashy » Tue Aug 21, 2018 5:05 pm

Yeah I agree - not expensive - why not and there are many brews in one tube.
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Re: Brut IPA

Unread postby Onthebrew » Wed Aug 22, 2018 3:14 pm

Cristian wrote:Found an interesting recepe in Beer & Brewing Magazine.
Did not try it yet but sounds interesting:

5 gallons (19L)
Brewhouse Eff.: 84%
OG: 1.058
FG: 1.000
IBUs: 0
ABV: 7.6%

Malt/grain bill
7lb(3.2kg) 2-row malt
1lb(454g) red wheat malt
1lb(454g) brown rice flakes
9.4oz(265g) oat flakes

Hops and additions schedule
Yeast nutrient at 10 min
Kettle finings at 10 min
0.54oz(15g) Galaxy(14.2AA) at 0 min
0.54oz(15g) Citra (13.1AA) at -5 min (w)
0.54oz(15g) Galaxy at -10 min (w)
0.06oz(2g) amyloglucosidase enzyme at 1.020-1.024
1.2oz(34g) each Azzaca (13.3AA) and Hallertau Blanc (8,6AA) (dryhop)
1.38oz(39g) each Azzaca (13.3AA) and Hallertau Blanc (8,6AA) (dryhop)

Yeast
Wyeast 1056, 1007 or other neutral yeast with high attenuation

Water profile
80-85 ppm calcium, 95-100 ppm chloride, 90-95ppm sulfate.
Add half of the salt addition to mash and rest in the boil kettle
Mash 150F(66C) @5.2-5.4pH

Boil 60 min and whirpool 10 min followed by hops and additions schedule.

Ferment at 67F (19C) untill gravity 1.020-1.024 and add the amyloglucosidase enzyme into fermentor and allow temp to to rise slowly at 72F(22C) by the end of fermentation to ensure full attenuation.
When fermentation reaches 1.000-1.002 add first dryhop additions. 3 days later dump the first hop additions and add second dry hop addition for another 3-4 days.

Package at 2.7-2.9 volumes of CO2


Notes:
The idea behind using plenty of wheat, rice, or even corn is to have plenty of highly fermentable adjuncts without having to use sugar. The finish will be very dry and grassy, so if you substitute different hops, stay away from any hops with grassy character. Some haze is okay, but allow adequate conditioning time and/or finings to help clarify the beer due to high amounts of adjuncts and late-hops additions. For amyloglucosidase, we have used both BSG Amylo 300 and Brewcraft Liquid Exo-Alpha Amylase successfully to completely ferment out when we add the enzymes to fermentation. You can use enzymes in the mash, but the beer doesn't 1007generally attenuate out as much. Best practice isito not re-use your yeast if you add enzymes during fermentation. (autor: Kim Sturdavat)

:beer: :drink:
what do you think?


crack on with it and let us know how you get on!!!
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