Juicy Bits vs Verdant - Beer Recipe - Brewer's Friend

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Juicy Bits vs Verdant

207 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 31.6 liters
Post Boil Size: 29.6 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Friday December 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Golden Promise7 kg Golden Promise £ 0.00 / g
£ 0.00 		37 3 69.9%
0.80 kg Torrified Wheat0.8 kg Torrified Wheat 36 2 8%
0.80 kg United Kingdom - Oat Malt0.8 kg Oat Malt 28 2 8%
0.82 kg German - Carapils0.82 kg Carapils 35 1.3 8.2%
0.60 kg Corn Sugar - Dextrose0.6 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6%
10.02 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 13.1 First Wort 0 min 6.81 2.9%
40 g Mosaic40 g Mosaic Hops Pellet 13.1 Whirlpool at 80 °C 30 min 5.61 11.7%
30 g Citra30 g Citra Hops Pellet 12.5 Whirlpool at 80 °C 30 min 4.02 8.8%
20 g El Dorado20 g El Dorado Hops Pellet 14.8 Whirlpool at 80 °C 30 min 3.17 5.9%
80 g Mosaic80 g Mosaic Hops Pellet 13.1 Dry Hop 4 days 23.5%
81 g Citra81 g Citra Hops Pellet 12.5 Dry Hop 4 days 23.8%
80 g El Dorado80 g El Dorado Hops Pellet 14.8 Dry Hop 4 days 23.5%
341 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Epsom Salt Water Agt Mash 1 hr.
11 g Table Salt Water Agt Mash 1 hr.
20 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 581 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.27 bar       Temp: 25 °C       CO2 Level: 2.5 g/l
 
Target Water Profile
East Oxford 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
22 0 2 175 75 4
Add Calcium Chloride (CaCl2) to adjust water profile to about 175-200 ppm chloride. (Add 0.17 g/l for Kongsberg water)
Add Calcium Sulfate (CaSo4) to adjust water profile to about 75-100 ppm sulfate. (Add 0.07 g/l for Kongsberg water)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 63 °C 60 min
18 L Fly Sparge -- 80 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 34.4
Mash volume with grains 40.6
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 9.7 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 31.6
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 28.5 L) 29.6
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.2 L) 28
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

33psi at 25C for 2.5 volumes of CO2
11psi at 3C

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  • Last Updated: 2023-08-09 23:01 UTC