Juicy Bits Clone

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (ending kettle)
Source: WeldWerks
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Thursday July 2nd 2020

NEIPeasy

by wjnewell

OG: 1.068 FG: 1.018 ABV: 6.6% IBU: 18

Juicin' Bronco IPA

by rgerick44

OG: 1.078 FG: 1.021 ABV: 7.6% IBU: 22

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

18.9

SRM (morey):

5.4

Mash pH

5.6

Cost $

44.85

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
12 lb	US - Pale 2-Row12 lb Pale 2-Row	$ 1.50 / lb $ 18.00	37	1.8	78.7%
1 lb	Flaked Wheat1 lb Flaked Wheat	$ 1.75 / lb $ 1.75	34	2	6.6%
1 lb	Flaked Oats1 lb Flaked Oats	$ 1.75 / lb $ 1.75	33	2.2	6.6%
12 oz	American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt)	$ 1.95 / lb $ 1.46	33	1.8	4.9%
8 oz	Simpsons - Premium English Caramalt8 oz Premium English Caramalt	$ 1.95 / lb $ 0.98	32.6	23.04	3.3%
15.25 lbs / $ 23.94

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 g	Citra (11 AA)4 g Citra (11 AA) Hops	$ 2.25 / oz $ 0.32	Pellet	11	First Wort at 185 °F	0 min	5.31	1.6%
4 g	El Dorado (15.7 AA)4 g El Dorado (15.7 AA) Hops	$ 2.50 / oz $ 0.35	Pellet	15.7	First Wort at 185 °F	0 min	7.58	1.6%
4 g	Mosaic (12.5 AA)4 g Mosaic (12.5 AA) Hops	$ 2.25 / oz $ 0.32	Pellet	12.5	First Wort at 185 °F	0 min	6.03	1.6%
24 g	Citra (11 AA)24 g Citra (11 AA) Hops	$ 2.25 / oz $ 1.90	Pellet	11	Whirlpool at 150 °F	30 min		9.4%
24 g	El Dorado (15.7 AA)24 g El Dorado (15.7 AA) Hops	$ 2.50 / oz $ 2.12	Pellet	15.7	Whirlpool at 150 °F	30 min		9.4%
24 g	Mosaic (12.5 AA)24 g Mosaic (12.5 AA) Hops	$ 2.25 / oz $ 1.90	Pellet	12.5	Whirlpool at 150 °F	30 min		9.4%
1 oz	Citra (11 AA)1 oz Citra (11 AA) Hops	$ 2.25 / oz $ 2.25	Pellet	11	Dry Hop at 70 °F	8 days		11.2%
1 oz	El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops	$ 2.50 / oz $ 2.50	Pellet	15.7	Dry Hop at 70 °F	8 days		11.2%
1 oz	Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops	$ 2.25 / oz $ 2.25	Pellet	12.5	Dry Hop at 70 °F	8 days		11.2%
1 oz	Citra (11 AA)1 oz Citra (11 AA) Hops	$ 2.25 / oz $ 2.25	Pellet	11	Dry Hop at 70 °F	4 days		11.2%
1 oz	El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops	$ 2.50 / oz $ 2.50	Pellet	15.7	Dry Hop at 70 °F	4 days		11.2%
1 oz	Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops	$ 2.25 / oz $ 2.25	Pellet	12.5	Dry Hop at 70 °F	4 days		11.2%
254.10 g / $ 20.91

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.99 g	Citra (11 AA) (Pellet)	$ 2.25 / oz $ 0.24	5.31	33.4%
2.99 g	El Dorado (15.7 AA) (Pellet)	$ 2.50 / oz $ 0.26	7.58	33.4%
2.99 g	Mosaic (12.5 AA) (Pellet)	$ 2.25 / oz $ 0.24	6.03	33.4%
254.10 g / $ 0.74

Other Ingredients

Amount	Name	Type	Use
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash
3 g	Gypsum	Water Agt	Mash
1 g	Epsom Salt	Water Agt	Mash
1 g	Table Salt	Water Agt	Mash

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 255 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

RO Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
135	5	10	185	90	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.44 gal		Infusion	--	149 °F	60 min
2.5 gal		Sparge	--	170 °F	--

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.75 qt/lb	6.67	26.7
Mash volume with grains	7.89	31.6
Grain absorption losses	-1.91	-7.6
Remaining sparge water volume	2.48	9.9
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.52 g \| 30.1 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil volume (equipment estimates 5.48 g \| 21.9 qt)	6	24
Hops absorption losses (whirlpool, hop stand)	-0.1	-0.4
Estimated amount in fermentor	5.9	23.6
Total:	9.16	36.6
Equipment Profile Used:	System Default

Notes

Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.

Whirlpool/hop stand for 20 mins.

Fermentation temp reached 78 after about 28 hours.

Dry hop #1 at about 48 hours.

Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.

El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.

Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.

OG should be 1.066, FG 1.015, ABV 6.7%

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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Last Updated: 2020-08-26 20:53 UTC

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Juicy Bits Clone