MoreBeer! Juicy Brut
MoreBeer! Juicy Brut, all-grain
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.000 IBU = 37 SRM = 4 ABV = 6.8%
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
1 lb. (0.45 kg) Carapils malt
10 mL White Labs Ultra Ferm amyloglucosidase
5.8 AAU Mosaic® hops (60 min.) (0.4 oz./11 g at 11.5% alpha acids)
6.9 AAU Mosaic® hops (5 min.) (0.6 oz./17 g at 11.5% alpha acids)
8.5 AAU Amarillo® hops (0 min.) (1 oz./28 g at 8.5% alpha acids)
12 AAU Citra® hops (0 min.) (1 oz./28 g at 12% alpha acids)
11.5 AAU Mosaic® hops (0 min.) (1 oz./28 g at 11.5% alpha acids)
1 oz. (28 g) Citra® hops (dry hop) 1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (10 min.)
GigaYeast GY001 (NorCal Ale #1) or Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Mill the grains and dough-in targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) for 45 minutes. Vorlauf until it runs clear, then sparge slowly with 170 °F (77°C) water, collecting wort until the pre-boil kettle volume is reached.
Total boil time is 60 minutes with hop additions at 60 and 5 minutes left in boil. Add Whirlfloc and yeast nutrient with 10 minutes left in the boil. At flameout, add whirlpool hops and whirlpool for 10 minutes. Chill the wort to 67 °F (18 °C) and aerate thoroughly. Pitch yeast and 10 mL vial of White Labs Ultra Ferm. Add dry hops when gravity is around 1.020 and then perform a diacetyl rest. Cold crash and carbonate the beer.
MoreBeer! Juicy Brut
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.000 IBU = 37 SRM = 4.5 ABV = 6.8%
Ingredients
5.5 lbs. (2.5 kg) Briess Golden Light dried malt extract
1 lb. (0.45 kg) Carapils malt
10 mL White Labs Ultra Ferm amyloglucosidase
5.8 AAU Mosaic® hops (60 min.) (0.4 oz./11 g at 11.5% alpha acids)
6.9 AAU Mosaic® hops (5 min.) (0.6 oz./17 g at 11.5% alpha acids)
8.5 AAU Amarillo® hops (0 min.) (1 oz./28 g at 8.5% alpha acids)
12 AAU Citra® hops (0 min.) (1 oz./28 g at 12% alpha acids)
11.5 AAU Mosaic® hops (0 min.) (1 oz./28 g at 11.5% alpha acids)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (10 min.)
GigaYeast GY001 (NorCal Ale #1) or Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Put crushed Carapils into a large nylon mesh bag. Put the bag into the heating water and remove when the water reaches 170 °F (77 °C), allowing about 30 minutes to do so. Remove the grain bag and continue to heat the water to a boil. Turn the heat off and stir in dried malt extract. When completely dissolved, turn the heat back up and bring to a boil.
Total boil time is 60 minutes with hop additions at 60 and 5 minutes left in boil. Add Whirlfloc and yeast nutrient with 10 minutes left in the boil. At flameout, add whirlpool hops and whirlpool for 10 minutes. Chill the wort to 67 °F (18 °C) and aerate thoroughly. Pitch yeast and 10 mL vial of White Labs Ultra Ferm. Add dry hops when gravity is around 1.020 and then perform a diacetyl rest. Cold crash and carbonate the beer.
