Briess Recipe Database

(0) Search Results for:

Filter Results

 
    Beer Type

    Lager Styles



    Ale Styles






    Recipe Type


    Batch Size

  • 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.


    Type: Ale

    Style: India Pale Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    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

    Procedures

    1. Dissolve extracts in water
    2. Add 10-minute Hops, boil for 10 minutes
    3. Turn heat off and add end of boil hops
    4. Cool wort to 68°F
    5. Transfer to fermenter
    6. 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.

    Secondary Fermentation:

    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%

    IBU: 15

    Color: 4 SRM

    Tags: