6/14 Juicy is as juicy done - Beer Recipe - Brewer's Friend

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6/14 Juicy is as juicy done

189 calories 20.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: HRB
Calories: 189 calories (Per 16oz)
Carbs: 20.1 g (Per 16oz)
Created: Sunday June 14th 2020
1.057
1.015
5.6%
19.7
5.9
n/a
44.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Golden Promise15 lb Golden Promise $ 1.42 / lb
$ 21.30 		37 3 42.9%
15 lb Briess - Pale Ale Malt 2-Row15 lb Pale Ale Malt 2-Row $ 1.16 / lb
$ 17.40 		36.8 3.5 42.9%
4 lb Briess - Brewers Oat Flakes4 lb Brewers Oat Flakes $ 1.34 / lb
$ 5.36 		32.2 2.5 11.4%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 2.9%
35 lbs / $ 44.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Huell Melon2 oz Huell Melon Hops Pellet 7.4 Boil 10 min 5.98 25%
3 oz El Dorado3 oz El Dorado Hops Pellet 17.4 Whirlpool at 180 °F 20 min 8.55 37.5%
3 oz Mosaic3 oz Mosaic Hops Leaf/Whole 11.4 Whirlpool at 180 °F 0 min 5.12 37.5%
8 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.6 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.08 gal (64.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.08 gal (16.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains (equipment estimates 14.2 g | 56.8 qt) 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.08 g | 64.3 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 14.5 58  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 1.73 6.9  
Going into fermentor 16 64  
Total: 20.63 82.5
Equipment Profile Used: System Default
 
Notes

Same grain bill as JIAJD. 12 gallon strike at 170. Held at 152 for 1 hour. Recirc 10 min. Boil 45 minutes, 2 oz of Huell Melon last 10 min. Dropped temp to 180 3 oz each of Mosaic and Eldorado whirlpooled for 20mins. Dropped to 160 and 3 more of each for 20 min, left in while dropped to pitching temp. Used oxygen while filling the fermenter. Pitched 1 pack of Wyeast London Ale 3 and 1 pack of Coastal Haze. OSG 1.061. Added 4 oz of each Mosaic and Eldorado for dry hopped at 24 hours. Dropped the same hops and quintuplet at day 3 and 2 oz of each day 4. FSG 1.012 day 5, crashed with glycol chiller for 2 days. This beer is phenomenal! Smells like pineapple, mango and orange and tastes the same way. Don’t hesitate to make this. Only regret is the starter didn’t go from washed London fog and London ale 3. So we had to pitch coastal haze and London ale 3. Tastes great but really needs a starter!
Update: awesome after 2 weeks, pineapple, mango, wow!!!!
Brew this beer!!

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  • Last Updated: 2020-07-10 22:13 UTC