Juicy Booty - Beer Recipe - Brewer's Friend

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Juicy Booty

332 calories 30.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 332 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Thursday April 8th 2021
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OG: 1.080 FG: 1.016 ABV: 8.5% IBU: 41

1.100
1.020
10.5%
45.2
5.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb Rahr - Premium Pilsner17.5 lb Premium Pilsner 36.8 1.75 78.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.7%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 6.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.5%
12 oz Weyermann - Acidulated12 oz Acidulated 27 3.4 3.4%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Boil 5 min 6.09 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Boil 5 min 7.3 7.1%
2.50 oz Yakima Valley Hops - Strata 2.5 oz Strata Hops Pellet 12 Whirlpool at 185 °F 15 min 14.46 17.9%
2.50 oz Yakima Valley Hops - BRU-12.5 oz BRU-1 Hops Pellet 14.4 Whirlpool at 185 °F 15 min 17.35 17.9%
1.50 oz Yakima Valley Hops - Strata 1.5 oz Strata Hops Pellet 12 Dry Hop (High Krausen) at 70 °F 4 days 10.7%
1.50 oz Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) at 70 °F 4 days 10.7%
1 oz Yakima Valley Hops - Strata 1 oz Strata Hops Pellet 12 Dry Hop at 70 °F 0 days 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop at 70 °F 0 days 7.1%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop at 70 °F 0 days 14.3%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
1.60 g Table Salt Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
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
7 gal Strike 163 °F 152 °F 60 min
3 gal Sparge -- -- --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 7.79 31.2  
Mash volume with grains (equipment estimates 9.38 g | 37.5 qt) 9.57 38.3  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume (equipment estimates 2.57 g | 10.3 qt) 2.49 10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 5.75 23  
Total: 10.28 41.1
Equipment Profile Used: System Default
"Juicy Booty" Specialty IPA: New England IPA beer recipe by Brewer #183065. All Grain, ABV 10.51%, IBU 45.2, SRM 5.59, Fermentables: (Premium Pilsner, Flaked Oats, Flaked Wheat, Rice Hulls, Acidulated) Hops: (Strata , BRU-1, Mandarina Bavaria) Other: (Epsom Salt, Gypsum, Baking Soda, Table Salt, Calcium Chloride (anhydrous))
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  • Last Updated: 2021-05-20 18:40 UTC