Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 3 gal | 30 min | 26.0 IBUs | 3.6543700 | 1.047 | 1.010 | 4.9 % |
| Actuals | 1.038 | 1.003 | 4.6 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Lager | 1 B | 1.04 - 1.05 | 1.004 - 1.01 | 8 - 18 | 2 - 4 | 2.5 - 2.9 | 4.3 - 5.3 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (Weyermann) | 5 lbs | 73.53 |
| Corn, Flaked | 10.4 oz | 9.56 |
| Oats, Flaked | 10.4 oz | 9.56 |
| DME Golden Light (Briess) | 8 oz | 7.35 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Mosaic (HBC 369) | 0.67 oz | 15 min | Boil | Pellet | 12.3 |
| Cryo - Mosaic | 1 oz | 0 min | Boil | Pellet | 22 |
| Cryo - Mosaic | 1 oz | 0 min | Dry Hop | Pellet | 22 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| PH 5.2 Stabilizer | 0.60 tbsp | 60 min | Mash | Water Agent |
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
| Yeast Nutrient | 0.60 tsp | 3 days | Primary | Other |
| Amylase Enzyme | 0.30 tsp | 3 days | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Voss Kveik | Lallemand | 72% | 77°F - 104°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 148°F | 75 min |
Notes
| Brut IPA - David Heath Batch Size: 10 L / 2.64 US GALLONS Boil Time: 30 mins Efficiency: 75% OG: 1.050 FG: 1.004 ABV: 6.2% IBU: 24.4 Colour 4.4 EBC Mash schedule Mash in @ 62 deg c / 144 deg f for 60 minutes Mash out @ 75 deg c / 167 deg f for 10 minutes FERMENTABLES Pilsner malt 2.07kg / 4.56 lbs 80% Flaked rice 0.26kg / 0.57 lbs 10% Flaked corn 0.26kg / 0.57 lbs 10% HOP ADDITIONS Mosiac (12.3 AA) 19g / 0.67 oz @ 15 mins (24.4 IBU) 50g / 1.76 oz @ 0 mins 50g / 1.76 oz @ Dry hop for the last 4 days of fermentation. YEAST Fermentis Safale US-05 For the first 7 days start at 18 deg c (64.4 deg f) Then raise to 21 deg c (69.8 deg f) in daily increments of 1 deg c. The beer is finished when you have 3 days of consistent gravity readings. 14 days for fermentation are expected but may not be the case. EXTRAS Add Alpha amalyse enzyme to wort before fermentation start Always use yeast nutrients I recommend the use of Irish moss during the boil for clarity. Use gelatin after fermentation to promote better clarity if desired. |
Download
| Download this recipe's BeerXML file |
