“Brut” is one of the driest forms of champagne wine, and heavily influences the conventions of this modern IPA; pale in colour, dry finish and highly aromatic.
Batch size: 23 litres
OG: ~ 1.053
FG: ~ 1.000
ABV: ~ 6.8%
MALT/GRAIN BILL
4.0 kg Pilsen Malt
0.4 kg Wheat Malt
HOPS
20 g Hallerutau Magnum
40g Solero
40g Calypso
YEAST
Fermentis SafBrew DA – 16
DIRECTIONS
Mashing (90 minutes)
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Add ~ 30L of water at ~70°C, gently mix with crushed malt and wheat.
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Keep the mash at 63 – 65°C for 90 minutes.
Boiling (60 minutes):
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45 minute before the end of boil: 20g Halllertau Magnum.
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5 minute before the end of boil 40g Solero + 40g Calypso.
Fermentation
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Primary fermentation at 20 – 32°C until the FG ~ 1.000
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Secondary fermentation in bottle/keg. Add 7g/L sugars when fermenting in the bottle. Add 2g/L sugars when fermenting in a keg. Store at room temperature for about 2 – 3 days. Then, store at 5°C for 2-3 weeks.
Nguồn: https://omegayeast.com/brut-ipa-recipe
