devils4ever
Well-Known Member
Hi all,
I'm looking to try my hand at doing a Brut IPA and I'm looking for some guidelines.
BeerSmith 3 doesn't include this style as an option. So, I'm using Specialty IPA as the style.
Here's what I have as a recipe so far:
Brut IPA (5.5 gallon batch)
---------------------------
Est SG: 1.056
Est IBU: 20
Est SRM: 3.7
Est ABV: 5.7%
---------------------------
10 lb. German Pilsner malt
2 lb. Flaked rice
1 oz. Citra hops (15 min)
1 oz. Nelson Sauvin hops (0 min)
1 pkg. Wyeast 1056 American Ale yeast (with starter)
10 mg. Glucoamylase enzyme (primary--pitched with yeast)
2 oz. Nelson Sauvin hops (dry hop--4 days)
Mash at 145 F for 60 min, mash at 154 F for 20 min.
Ferment at 60 F.
I'm looking to try my hand at doing a Brut IPA and I'm looking for some guidelines.
BeerSmith 3 doesn't include this style as an option. So, I'm using Specialty IPA as the style.
Here's what I have as a recipe so far:
Brut IPA (5.5 gallon batch)
---------------------------
Est SG: 1.056
Est IBU: 20
Est SRM: 3.7
Est ABV: 5.7%
---------------------------
10 lb. German Pilsner malt
2 lb. Flaked rice
1 oz. Citra hops (15 min)
1 oz. Nelson Sauvin hops (0 min)
1 pkg. Wyeast 1056 American Ale yeast (with starter)
10 mg. Glucoamylase enzyme (primary--pitched with yeast)
2 oz. Nelson Sauvin hops (dry hop--4 days)
Mash at 145 F for 60 min, mash at 154 F for 20 min.
Ferment at 60 F.
