Mujoose #24

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: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
URL: https://www.chchbrew.club/2021jasecompresults

Created: Tuesday July 13th 2021

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:

1.069

Final Gravity:

1.018

ABV (standard):

6.7%

IBU (tinseth):

31.0

SRM (daniels):

9.8

Mash pH

5.3

Cost $

56.39

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Gladfield - American Ale Malt12 kg American Ale Malt	37.3	2.54	75.5%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	7.5%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	7.5%
1 kg	Gladfield - Gladiator Malt1 kg Gladiator Malt	37.3	5.08	6.3%
0.50 kg	Gladfield - Sour Grapes Malt Acid0.5 kg Sour Grapes Malt Acid	12.4	2.03	3.1%
15.90 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Citra10 g Citra Hops	$ 0.10 / g $ 0.96	Pellet	11	First Wort	0 min	5.98	1.4%
10 g	Mosaic10 g Mosaic Hops	$ 0.09 / g $ 0.89	Pellet	12.5	First Wort	0 min	6.18	1.4%
10 g	Simcoe10 g Simcoe Hops		Pellet	12.7	First Wort	0 min	6.9	1.4%
15 g	Citra15 g Citra Hops	$ 0.10 / g $ 1.44	Pellet	11	Whirlpool at 88 °C	40 min	1.32	2.2%
15 g	Mosaic15 g Mosaic Hops	$ 0.09 / g $ 1.34	Pellet	12.5	Whirlpool at 88 °C	40 min	1.5	2.2%
15 g	Simcoe15 g Simcoe Hops	$ 0.06 / g $ 0.90	Pellet	12.7	Whirlpool at 88 °C	40 min	1.52	2.2%
35 g	Citra35 g Citra Hops	$ 0.10 / g $ 3.36	Pellet	11	Whirlpool at 82 °C	30 min	2.31	5.1%
35 g	Mosaic35 g Mosaic Hops	$ 0.09 / g $ 3.12	Pellet	12.5	Whirlpool at 82 °C	30 min	2.63	5.1%
35 g	Simcoe35 g Simcoe Hops	$ 0.06 / g $ 2.10	Pellet	12.7	Whirlpool at 82 °C	30 min	2.67	5.1%
45 g	Citra45 g Citra Hops	$ 0.10 / g $ 4.32	Pellet	11	Whirlpool at 76 °C	20 min		6.5%
45 g	Mosaic45 g Mosaic Hops	$ 0.09 / g $ 4.01	Pellet	12.5	Whirlpool at 76 °C	20 min		6.5%
45 g	Simcoe45 g Simcoe Hops	$ 0.06 / g $ 2.70	Pellet	12.7	Whirlpool at 76 °C	20 min		6.5%
50 g	Citra50 g Citra Hops	$ 0.10 / g $ 4.80	Pellet	11	Dry Hop at 19 °C	6 days		7.2%
50 g	Mosaic50 g Mosaic Hops	$ 0.09 / g $ 4.45	Pellet	12.5	Dry Hop at 19 °C	6 days		7.2%
50 g	Simcoe50 g Simcoe Hops	$ 0.06 / g $ 3.00	Pellet	12.7	Dry Hop at 19 °C	6 days		7.2%
75 g	Citra75 g Citra Hops	$ 0.10 / g $ 7.20	Pellet	11	Dry Hop at 14 °C	3 days		10.9%
75 g	Mosaic75 g Mosaic Hops	$ 0.09 / g $ 6.68	Pellet	12.5	Dry Hop at 14 °C	3 days		10.9%
75 g	Simcoe75 g Simcoe Hops	$ 0.06 / g $ 4.50	Pellet	12.7	Dry Hop at 14 °C	3 days		10.9%
690 g / $ 55.75

Show Summary View

Amount	Variety	Cost	IBU	Bill %
230 g	Citra (Pellet) 230 g Citra (Pellet) Hops	$ 0.10 / g $ 22.08	9.61	33.3%
230 g	Mosaic (Pellet) 230 g Mosaic (Pellet) Hops	$ 0.09 / g $ 20.47	10.31	33.3%
230 g	Simcoe (Pellet) 230 g Simcoe (Pellet) Hops		11.09	33.3%
690 g / $ 42.55

Other Ingredients

Amount	Name	Cost	Type	Use	Time
13 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.26	Water Agt	Mash	90 min.
2.50 g	Epsom Salt		Water Agt	Mash	90 min.
6 g	Gypsum	$ 0.02 / g $ 0.12	Water Agt	Mash	90 min.
1 g	Table Salt		Water Agt	Mash	90 min.
5 g	Wyeast - Beer Nutrient		Other	Boil	15 min.
13 g	Calcium Chloride (anhydrous)	$ 0.02 / g $ 0.26	Water Agt	Sparge	45 min.
2.50 g	Epsom Salt		Water Agt	Sparge	45 min.
6 g	Gypsum / 107 Grams		Water Agt	Sparge	45 min.
5 ml	Lactic acid		Water Agt	Sparge	45 min.
1 g	Table Salt		Water Agt	Sparge	45 min.
$ 0.64

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) 421 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^-
130	5	10	195	95	5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride and 75–100 ppm sulfate.
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: 58.19 L. Suggest reducing strike water volume to 34.91 L and adding 12.79 L sparge/top-off.	47.7
Strike water volume at mash thickness of 3 L/kg	47.7
Mash volume with grains	58.2
Grain absorption losses	-15.9
Remaining sparge water volume (equipment estimates 29.2 L)	32.2
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:	79.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle: 80% 28.6 ppg

Brew House Efficiency N/A

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

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	Temp	Updated	Comment
7/15/2021 5:00 AM over 3 years ago	+0	Boil Complete	1.069	55 Liters	5.3	20 °C	7/15/2021 8:36 PM over 3 years ago
7/15/2021 8:39 PM over 3 years ago	+0	Brew Day Complete					7/15/2021 8:39 PM over 3 years ago	First time using harvested and re-pitched yeast for Batch #24 of Mujoose. Yeast was harvested from Batch #23 after the brew fully fermented, soft crashed to 14C and before any dry hopping. Put it in a 5L flask with an additional 3L of 1.040 DME based wort on top of the 1L slurry harvested from the brew. After 4 days on the stir plate, let it settle so that I could decant the bulk of the used wort. Then topped it up with another 3L of 1.040 DME based wort. On Brew day (another 5 days on) stopped the stir plate in the morning to allow it to settle, so that I could decant off the bulk of the used wort. Then ran off some of the new batch wort after 90 minute boil but before whirlpool hop additions through the plate and added it to the yeast slurry. It sat for about 2 hours before it was finally pitched into the fermenter at 5:00pm last night. Starting gravity 1.069 SG this morning 1.053
7/22/2021 2:15 AM over 3 years ago	+7	Yeast Harvest					7/22/2021 3:11 AM over 3 years ago	Put into a 2L starter and refilled sediment bottle with Mujoose #21
7/22/2021 2:30 AM over 3 years ago	+7	Dry Hopped					7/22/2021 3:09 AM over 3 years ago	50 g Citra (Pellet) for 6 days 50 g Mosaic (Pellet) for 6 days 50 g Simcoe (Pellet) for 6 days
7/25/2021 7:00 AM over 3 years ago	+10	Cone Dump					7/25/2021 7:03 AM over 3 years ago	Refilled with Mujoose #21
7/25/2021 7:30 AM over 3 years ago	+10	Dry Hopped					7/25/2021 7:41 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
7/29/2021 5:15 AM over 3 years ago	+14	Cone Dump					7/29/2021 5:26 AM over 3 years ago

Notes

First time using harvested and re-pitched yeast for Batch #24 of Mujoose.
Yeast was harvested from Batch #23 after the brew fully fermented, soft crashed to 14C and before any dry hopping.
Put it in a 5L flask with an additional 3L of 1.040 DME based wort on top of the 1L slurry harvested from the brew.
After 4 days on the stir plate, let it settle so that I could decant the bulk of the used wort.
Then topped it up with another 3L of 1.040 DME based wort.
On Brew day (another 5 days on) stopped the stir plate in the morning to allow it to settle, so that I could decant off the bulk of the used wort.
Then ran off some of the new batch wort after 90 minute boil but before whirlpool hop additions through the plate and added it to the yeast slurry.
It sat for about 2 hours before it was finally pitched into the fermenter at 5:00pm last night.
Starting gravity 1.069
SG this morning 1.053

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

It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

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 sediment, 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: 2021-07-15 20:40 UTC
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Mujoose #24