Son of Juice IPA - Maplewood Brewery and Distillery - Beer Recipe - Brewer's Friend

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Son of Juice IPA - Maplewood Brewery and Distillery

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday November 23rd 2020
1.057
1.014
5.7%
20.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.20 lb American - Pilsner19.2 lb Pilsner 37 1.8 72.7%
3.60 lb Flaked Oats3.6 lb Flaked Oats 33 2.2 13.6%
3.60 lb Flaked Wheat3.6 lb Flaked Wheat 34 2 13.6%
26.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Mosaic2.4 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 9.36 11.3%
1.80 oz Simcoe1.8 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 7.13 8.5%
0.79 oz Nugget0.79 oz Nugget Hops Pellet 14 Whirlpool 0 min 3.45 3.7%
3.60 oz Mosaic3.6 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 17%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 14.2%
3 oz Nugget3 oz Nugget Hops Pellet 14 Dry Hop 0 days 14.2%
3.60 oz Mosaic3.6 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 17%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 14.2%
21.19 oz / $ 0.00
Priming
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
Strike 152 °F 152 °F 45 min
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.66 gal (54.65 qt). Suggest reducing strike water volume to 9.89 gal (39.55 qt) and adding 1.66 gal (6.65 qt) sparge/top-off. 11.55 46.2  
Strike water volume at mash thickness of 1.75 qt/lb 11.55 46.2  
Mash volume with grains (equipment estimates 7.47 g | 29.9 qt) 13.66 54.6  
Grain absorption losses -3.3 -13.2  
Remaining sparge water volume 6.5 26  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 14.5 58  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.7  
Top off amount 6.19 24.7  
Going into fermentor 12 48  
Total: 18.05 72.2
Equipment Profile Used: System Default
 
Notes

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
Boiloff rate: 1.5 gallons per hour
OG: 1.061
FG: 1.013
IBUs: 29
ABV: 6.3%

MALT/GRAIN BILL
8 lb (3.62 kg) Pilsner (Rahr)
1.5 lb (680 g) Malted Oats (Crisp)
1.5 lb (680 g) White Wheat (Rahr)
0.5 lb (227 g) Golden Naked Oats (Simpsons)

HOPS SCHEDULE
1 oz (28 g) Mosaic pellets [12.5% AA] at whirlpool
0.75 oz (21 g) Simcoe pellets [13% AA] at whirlpool
0.33 oz (9 g) Nugget pellets [13% AA] at whirlpool
1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 1
1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 1
1.25 oz (35 g) Nugget pellets [13% AA] at dry hop 1
1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 2
1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 2

YEAST
Add yeast nutrient at 10 minutes
Omega Yeast Labs OYL-011 (Wyeast 1318 London Ale III), 2.25 qt (2.14 l) starter, ferment at 70°F (21°C)

Target Water Profile
Use gypsum and calcium chloride to adjust to 125–150 ppm calcium, 165–175 ppm chloride, and 85–95 ppm sulfate for a finished SO4/Cl ratio of about 0.5. Use lactic acid (88% strength) to adjust water pH—we adjust both the mash water and sparge water separately (based on the volume of each). If you don’t have the capability to adjust mash and sparge water separately, make all of the mineral/acid additions based on your mash water volume. Always use de-chlorinated water.

Directions
Mash at 154°F (68°C) for 30–45 minutes (or until conversion is complete), target 5.3 pH. Sparge with 170°F (77°C) water and collect at least 7.25 gallons (27.4 l) of wort. Boil for 90 minutes following the hops schedule. At knockout, use a large stirrer and create a whirlpool to cool the wort for a few minutes. The closer you can get to 180°F (82°C) the better, but anything under 200°F (93°C) will work.

Add the whirlpool hops and let rest 10 minutes, then whirlpool again for a few minutes to create a nice compact trub/hops pile. Collect at least 5.05 gallons (19.1 l) of wort. Depending on your efficiency, feel free to collect some extra wort to offset loss due to dry hopping. Chill the wort to 70°F (21°C) and oxygenate. Between 1.020 and 1.024 (5–6°P), add the first dry hops to the actively fermenting beer. At 1.017 (1°P from FG), add the second dry hops.

Three to seven days after reaching FG, crash and rack off of the hops. Carbonate to 2.55 volumes CO2.





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  • Last Updated: 2020-12-04 20:43 UTC