Reuben's Triple Crush Clone - Beer Recipe - Brewer's Friend

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Reuben's Triple Crush Clone

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 37.83 liters
Post Boil Size: 30.32 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 85%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Tuesday November 24th 2020
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OG: 1.076 FG: 1.015 ABV: 8.0% IBU: 24

1.092
1.023
9.1%
23.4
5.7
5.3
44.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Gladfield - Pilsner Malt7.5 kg Pilsner Malt $ 2.00 / kg
$ 15.00 		37.7 1.93 82%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 8.2%
400 g Gladfield - Wheat Malt400 g Wheat Malt 38.8 2.13 4.4%
160 g Gladfield - Sour Grapes Malt160 g Sour Grapes Malt 12.4 2.03 1.7%
273.81 g Gladfield - Harraways Flaked Wheat273.81 g Harraways Flaked Wheat 35.4 1.6 3%
65.72 g Honey Malt65.72 g Honey Malt 37 25 0.7%
9,149.53 g / $ 15.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Yakima Valley Hops - Citra65 g Citra Hops $ 0.10 / g
$ 6.24 		Pellet 13.1 Aroma at 100 °C 10 min 23.43 22%
230 g Yakima Valley Hops - Citra230 g Citra Hops $ 0.10 / g
$ 22.08 		Pellet 13.1 Dry Hop at 21 °C 3 days 78%
295 g / $ 28.32
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (anhydrous) / 78 Grams $ 0.02 / g
$ 0.28 		Water Agt Mash 0 min.
2.80 g Epsom Salt Water Agt Mash 0 min.
7 g Table Salt Water Agt Mash 0 min.
2.25 g Wyeast - Beer Nutrient / 5 Grams $ 0.20 / g
$ 0.45 		Other Mash 0 min.
$ 0.73
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 633 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 50 250 15 5
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.8 L Strike 65 °C 64 °C 60 min
21.9 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.4
Mash volume with grains 33.5
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 14.5 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 37.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 30.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.3 L) 23
Total: 47.9  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-reubens-triple-crush/
From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

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  • Last Updated: 2020-11-25 19:20 UTC