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IP et tu Brut A
This Brut IPA utilizes White Labs Ultra-Ferm enzyme to create a highly attenuated beer that resulting in a dry-crisp finish.
Style: India Pale Ale
Batch Size: 5 gallons
Recipe Type: Extract only
Recipe Contributed By: Briess Technical Services Team
Quantity Ingredient Comment Malt Style 6.6 lbs CBW® Pilsen Light LME 10 minute boil liquid malt extract 1.0 lb Sugar 10 minute boil 0.5 oz each Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ 10 minute boil 0.5 oz Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ End of boil 1.0 oz Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ Primary Fermenter 1.0 oz Nelson Sauvin and Hallertau Blanc Hops (12 and 10% AAU)/ Secondary Fermenter 2 packs WLP001 California Ale Yeast Fermenter 2 mL WLN4100 Ultra-Ferm
- Dissolve extracts in water
- Add 10-minute Hops, boil for 10 minutes
- Turn heat off and add end of boil hops
- Cool wort to 68°F
- Transfer to fermenter
- Pitch two packs of WLP001 California Ale Yeast and 2mL of WLN4100 Ultra-Ferm enzymes.
Primary Fermentation: 2 weeks at 68-72°F, hop 2-3 days after yeast pitch. Transfer to secondary with finial hops for 1 week.
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP001 for 2-3 weeks.
Original Gravity: 1.054
Final Gravity: 1.001
Alcohol by Weight:
Alcohol by Volume: 6.9%
Color: 4 SRM