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
- 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.
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
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