6-7 Brainrot | Brown IPA | BeerCo All Grain Brewers Recipe Kit

Did someone just say 6 or 7 - arrggghhh! Brainrot time to make a hoppy American Brown IPA with well 6 or 7 ingredients and we might as well hit target IBUs of you guessed it 67 (arrgghhh! brainrot) and what about the ABV well, it has to be 6.7 % abv - arrrggghhh! stop it you're killing me with Brainrot Brown IPA.  Shame it tastes so damn delicious I might just have to go and brew a batch and get all my mates over for some S#$ts and Giggles as they ask for another pint of 6-7 Brainrot Brown IPA - well, what are you waiting for you bloody drongo! Time to Get Your Brewing On before your Brain Rots with 6-7!!!! Arrggghh!!! Stop It! No more...please with this 6-7 malarchy!

Brewfather App Recipe Link | 6-7 Brainrot Brown IPA BeerCo Recipe Kit

This recipe has been compiled by Dermott at BeerCo.com.au with as little thought as possible and as much work as possible by his NEW! and Improved Brain - Gemini AI Pro 3.0 - Enjoy Responsibly as Always! Please send us your feedback to:  feedback@beerco.com.au

Vital Stats:

Batch & Boil

• Batch Size: 19 L US 5 Gallon
• Boil Time: 60 min

Properties

• OG 1.067
• FG 1.016
• IBU 67
• ABV 6.7%
• Colour 51 EBC
• Balance - 1.04 BU/GU

Malt

Hops

Yeast

Dry | Lallemand Brewing

• Lallemand Brewing New England™ American East Coast Ale Yeast 11.5g Sachets x 2

Liquid | Bluestone Yeast

• BSY-A012 Michigan Bluestone Yeast Pitch x 1

Mash Brewing Aids (Optional) / Water Adjustment:

Based on a typical Greather Western Water default profile:

• 6g of Calcium Sulphate | Gypsum
• 2.2g of Calcium Chloride
• 1g of Magnesium Sulphate | Epsom salt
• 0.7mL of Phosphoric Acid 85% into the Mash Water to target pH 5.30

Method:

1. Mash Water Prep: - Optional: Add 6g of Gypsum, 2.2g of Calcium Chloride and 1g of Epsom Salt and 0.7mL of Phosphoric Acid to the mash water.
2. Mill the grains and dough-in targeting a mash of around 3 L of water to 1Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 66 °C.  Allowing 2L water for a false bottom on your mash tun approx. 20.67 L of adjusted mash water.
3. Mash: Hold the mash at 66 °C for 60 minutes until full enzymatic conversion is complete.
4. Mash Out: Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C.
5. Sparge: slowly with approx 7.67 L of pre-heated sparge water at around 77°C filling your kettle to your normal pre-boil level of approx. 23.67 L or 6.25 US Gallons.  
6. Boil - vigorous boil for 60 mins with first boil hop addition at 60 mins - 30g of Warrior for firm bittering.  Add another 25g of Chinook with 10 minutes left on the boil.
7. Fining and Yeast Nutrient Addition: Optional: 10 mins remaining on the boil add a tablet of Deltafloc (Whirlfloc) and 1 tablet of servomyces yeast nutrient.
8. Whirlpool / Hop Stand Addition: Cool the wort to 80°C and add 40g of Eclipse and Whirlpool for 15 minutes.
9. After the 15 mins Whirlpool/Hopstand,  crash cool to 18°C. Oxygenate and pitch yeast.

10. Fermentation: Days 1–3: Maintain 18°C. Let the yeast establish its territory.

11. Day 4 (The First Contact): Raise the temp to 20°C. Add the First Dry Hop Charge (50g Chinook). This "active" fermentation helps with biotransformation.

12. Day 7 (The Final Rot): Add the Second Dry Hop Charge (50g Eclipse®).

13. The 6-7 Rest: Leave the beer on the hops for 6–7 days total. This extracts the deep citrus oils without getting "grassy."

14. Conditioning - Crash the temperature down to 1–2°C for 48 hours. This drops the hop particles and yeast out of suspension so your pint isn't "chunky."
    
15. Transfer: Transfer to a sanitized 19L keg. Purge the keg with CO2 first—oxygen is the enemy of those 100g of dry hops.
16. Carbonation (The 6.7 Target): Aim for a carbonation level of 2.4–2.5 volumes of CO2. The Brainrot Method: Set your regulator to 30 PSI for 24 hours, then bleed the pressure and set to a serving pressure of 10–12 PSI.  If bottling prime as you normally would and condition for 2 weeks warm then straight into the fridge!
17. The Final Serving Verdict - When you pour that first pint, you're looking for a deep mahogany brown with a frothy tan head. The aroma should hit you like a mandarin orchard in a pine forest, followed by a biscuit-and-chocolate malt backbone that hides that 6.7% ABV dangerously well.

Songs to Enjoy while Brewing 6-7 Brainrot | American IPA:

• Your Favourite Brainworms - here's 3 to get you started!
• "The Fox (What Does the Fox Say?)" – Ylvis
• "7 Seconds" – Neneh Cherry & Youssou N'Dour
• "Six Months in a Leaky Boat" – Split Enz
• Honorable Mention (The "Drongo" Choice): "Baby Shark" — If you really want to lean into the "Brainrot" theme and test the patience of your brew-day mates, put this on loop during the 6-7 day dry hop period

Further Reading and Knowledge on Brewing an American Brown IPA Helles:

• Make Your Best Brown IPA
• BJCP Specialty IPA - Brown IPA

Other BeerCo IPA All Grain Recipe Kits to Brew Happy:

• Hazy Trucker | NEIPA
  
• Fresh Jack | IPA
• Split | Red IPA
• Hazy Jack | NEIPA
• Grim | RRIPA

What’s in the box:

*Indicates items included only with specific variants.