I'll Juice Ya Up - Beer Recipe - Brewer's Friend

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I'll Juice Ya Up

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 88%
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Monday November 1st 2021
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OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

1.077
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Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row 37 1.8 55%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 10.7%
5 lb Thomas Fawcett - Golden Promise Pale Ale Malt5 lb Golden Promise Pale Ale Malt 36.8 2.65 15.3%
3.50 lb American - Wheat3.5 lb Wheat 38 1.8 10.7%
1.75 lb Corn Sugar - Dextrose1.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.3%
1 lb Honey Malt1 lb Honey Malt 37 25 3.1%
32.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - CTZ0.5 oz CTZ Hops Pellet 15.6 Boil 5 min 2.04 2%
3 oz Yakima Valley Hops - Simcoe3 oz Simcoe Hops Pellet 13.2 Whirlpool at 170 °F 30 min 8 11.8%
3 oz Yakima Valley Hops - LUPOMAX Citra3 oz LUPOMAX Citra Hops Pellet 18 Whirlpool at 170 °F 30 min 10.9 11.8%
3 oz Yakima Valley Hops - LUPOMAX Cashmere3 oz LUPOMAX Cashmere Hops Pellet 13.5 Whirlpool at 170 °F 30 min 8.18 11.8%
5.50 oz Yakima Valley Hops - LUPOMAX Citra5.5 oz LUPOMAX Citra Hops Pellet 18 Dry Hop 7 days 21.6%
4 oz Yakima Valley Hops - LUPOMAX Cashmere4 oz LUPOMAX Cashmere Hops Pellet 13.5 Dry Hop 7 days 15.7%
3.50 oz Yakima Valley Hops - LUPOMAX Citra3.5 oz LUPOMAX Citra Hops Pellet 18 Dry Hop 3 days 13.7%
3 oz Yakima Valley Hops - LUPOMAX Cashmere3 oz LUPOMAX Cashmere Hops Pellet 13.5 Dry Hop 3 days 11.8%
25.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 6 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 10 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 4 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 2 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.93 qt). Suggest reducing initial water volume to 11.86 gal (47.46 qt) and adding 1.73 gal (6.93 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.17 gal (48.67 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.17 gal (0.67 qt) sparge/top-off. 9.69 38.8  
Strike water volume at mash thickness of 1.25 qt/lb 9.69 38.8  
Mash volume with grains 12.17 48.7  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 8.03 g | 32.1 qt) 7.69 30.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.6 g | 54.4 qt) 13.25 53  
Volume increase from sugar/extract (late additions) 0.14 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 11.84 47.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Going into fermentor 11.5 46  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Public: Yup, Shared
  • Last Updated: 2021-11-13 02:54 UTC
  • Snapshot Created: 2021-11-01 23:40 UTC
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