Mujoose #13

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63.08 liters
Post Boil Size: 55.56 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
URL: https://www.facebook.com/wolfpackbrewing/posts/839151336626707

Created: Sunday November 29th 2020

Mujoose

by Wolf Pack Brewing

OG: 1.068 FG: 1.017 ABV: 6.8% IBU: 31

Stigbergets West Coast IPA klon

by Jupiters Bryggkollektiv

OG: 1.059 FG: 1.013 ABV: 6.0% IBU: 34

Mujoose #11

by Wolf Pack Brewing

OG: 1.080 FG: 1.021 ABV: 7.8% IBU: 29

Original Gravity:

1.077

Final Gravity:

1.020

ABV (standard):

7.5%

IBU (tinseth):

30.9

SRM (daniels):

9.8

Mash pH

5.1

Cost $

57.06

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Gladfield - American Ale Malt12 kg American Ale Malt	37.3	2.54	73.2%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	7.3%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	7.3%
1 kg	Gladfield - Gladiator Malt1 kg Gladiator Malt	37.3	5.08	6.1%
1 kg	Gladfield - Sour Grapes Malt Acid1 kg Sour Grapes Malt Acid	12.4	2.03	6.1%
16.40 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Yakima Valley Hops - Citra10 g Citra Hops	$ 0.10 / g $ 0.96	Pellet	13.1	First Wort	0 min	6.66	1.4%
10 g	Yakima Valley Hops - Mosaic10 g Mosaic Hops	$ 0.09 / g $ 0.89	Pellet	11.5	First Wort	0 min	5.31	1.4%
10 g	Yakima Valley Hops - Simcoe10 g Simcoe Hops	$ 0.06 / g $ 0.61	Pellet	12.9	First Wort	0 min	6.56	1.4%
15 g	Yakima Valley Hops - Citra15 g Citra Hops	$ 0.10 / g $ 1.44	Pellet	13.1	Whirlpool at 88 °C	40 min	1.57	2.2%
15 g	Yakima Valley Hops - Mosaic15 g Mosaic Hops	$ 0.09 / g $ 1.34	Pellet	11.5	Whirlpool at 88 °C	40 min	1.38	2.2%
15 g	Yakima Valley Hops - Simcoe15 g Simcoe Hops	$ 0.06 / g $ 0.92	Pellet	12.9	Whirlpool at 88 °C	40 min	1.55	2.2%
35 g	Yakima Valley Hops - Citra35 g Citra Hops	$ 0.10 / g $ 3.36	Pellet	13.1	Whirlpool at 82 °C	30 min	2.75	5.1%
35 g	Yakima Valley Hops - Mosaic35 g Mosaic Hops	$ 0.09 / g $ 3.12	Pellet	11.5	Whirlpool at 82 °C	30 min	2.42	5.1%
35 g	Yakima Valley Hops - Simcoe35 g Simcoe Hops	$ 0.06 / g $ 2.14	Pellet	12.9	Whirlpool at 82 °C	30 min	2.71	5.1%
45 g	Yakima Valley Hops - Citra45 g Citra Hops	$ 0.10 / g $ 4.32	Pellet	13.1	Whirlpool at 76 °C	20 min		6.5%
45 g	Yakima Valley Hops - Mosaic45 g Mosaic Hops	$ 0.09 / g $ 4.01	Pellet	11.5	Whirlpool at 76 °C	20 min		6.5%
45 g	Yakima Valley Hops - Simcoe45 g Simcoe Hops	$ 0.06 / g $ 2.75	Pellet	12.9	Whirlpool at 76 °C	20 min		6.5%
50 g	Yakima Valley Hops - Citra50 g Citra Hops	$ 0.10 / g $ 4.80	Pellet	13.1	Dry Hop at 19 °C	3 days		7.2%
50 g	Yakima Valley Hops - Mosaic50 g Mosaic Hops	$ 0.09 / g $ 4.45	Pellet	11.5	Dry Hop at 19 °C	3 days		7.2%
50 g	Yakima Valley Hops - Simcoe50 g Simcoe Hops	$ 0.06 / g $ 3.05	Pellet	12.9	Dry Hop at 19 °C	3 days		7.2%
75 g	Yakima Valley Hops - Citra75 g Citra Hops	$ 0.10 / g $ 7.20	Pellet	13.1	Dry Hop at 14 °C	3 days		10.9%
75 g	Yakima Valley Hops - Mosaic75 g Mosaic Hops	$ 0.09 / g $ 6.68	Pellet	11.5	Dry Hop at 14 °C	3 days		10.9%
75 g	Yakima Valley Hops - Simcoe75 g Simcoe Hops	$ 0.06 / g $ 4.58	Pellet	12.9	Dry Hop at 14 °C	3 days		10.9%
690 g / $ 56.58

Show Summary View

Amount	Variety	Cost	IBU	Bill %
230 g	Yakima Valley Hops - Citra (Pellet) 230 g Citra (Pellet) Hops	$ 0.10 / g $ 22.08	10.98	33.3%
230 g	Yakima Valley Hops - Mosaic (Pellet) 230 g Mosaic (Pellet) Hops	$ 0.09 / g $ 20.47	9.11	33.3%
230 g	Yakima Valley Hops - Simcoe (Pellet) 230 g Simcoe (Pellet) Hops	$ 0.06 / g $ 14.03	10.82	33.3%
690 g / $ 56.58

Other Ingredients

Amount	Name	Cost	Type	Use	Time
12 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.24	Water Agt	Mash	90 min.
2.50 g	Epsom Salt		Water Agt	Mash	90 min.
6 g	Table Salt		Water Agt	Mash	90 min.
5 g	Wyeast - Beer Nutrient		Other	Boil	15 min.
12 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.24	Water Agt	Sparge	45 min.
2.50 g	Epsom Salt		Water Agt	Sparge	45 min.
6 g	Table Salt		Water Agt	Sparge	45 min.
$ 0.48

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:	0.5 (M cells / ml / ° P) 466 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.01 bar Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Mujoose

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	50	250	15	5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
52 L	Strike	69 °C	67 °C	90 min
40 L	Sparge	76 °C	76 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.13 L. Suggest reducing initial water volume to 45.4 L and adding 14.73 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 60.02 L. Suggest reducing strike water volume to 34.58 L and adding 14.62 L sparge/top-off.	49.2
Strike water volume at mash thickness of 3 L/kg	49.2
Mash volume with grains	60
Grain absorption losses	-16.4
Remaining sparge water volume (equipment estimates 28.2 L)	31.2
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 60.1 L)	63.1
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume (equipment estimates 51.4 L)	55.6
Hops absorption losses (whirlpool, hop stand)	-1.4
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 54.1 L)	50
Total:	80.4
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 89.7%

Pre-Boil: 81% 28.5 ppg

Ending Kettle: 82% 28.9 ppg

Brew House: 75% 26.3 ppg

Wort Volume:

50 Liters

Expected 50 Liters of fermentable wort.
Expected OG: 1.077
Actual OG: 1.072

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	pH	Updated	Comment
11/30/2020 3:00 AM over 3 years ago	-1	Mash Complete	1.060	65 Liters	5.05	11/30/2020 6:03 PM over 3 years ago
11/30/2020 5:00 PM over 3 years ago	-1	Pre-Boil Gravity	1.060	65 Liters	5.05	11/30/2020 6:04 PM over 3 years ago
11/30/2020 8:00 PM over 3 years ago	-1	Boil Complete	1.072	55 Liters	4.9	11/30/2020 9:05 PM over 3 years ago
11/30/2020 9:45 PM over 3 years ago	-1	Brew Day Complete	1.072	50 Liters	5	11/30/2020 10:56 PM over 3 years ago
12/4/2020 7:30 PM over 3 years ago	+3	Dry Hopped				12/4/2020 7:44 PM over 3 years ago	50 g Citra (Pellet) for 3 days 50 g Mosaic (Pellet) for 3 days 50 g Simcoe (Pellet) for 3 days
12/9/2020 7:00 AM over 3 years ago	+8	Dry Hopped				12/9/2020 7:30 AM over 3 years ago	75 g Citra (Pellet) for 3 days 75 g Mosaic (Pellet) for 3 days 75 g Simcoe (Pellet) for 3 days
12/13/2020 6:00 AM over 3 years ago	+12	Cone Dump				12/13/2020 6:19 AM over 3 years ago	Refilled sediment bottle with Mujoose #11

Notes

Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

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 90 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 3 days later, drop temp to 14C and dump sediemtn, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh.

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Last Updated: 2021-04-23 05:44 UTC
Snapshot Created: 2020-11-29 19:54 UTC
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Mujoose #13