The Cousins Juicy Punch NEIPA - Beer Recipe - Brewer's Friend

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The Cousins Juicy Punch NEIPA

244 calories 21 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 61 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 145 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Cousins' craft beer
Hop Utilization: 97%
Calories: 244 calories (Per 500ml)
Carbs: 21 g (Per 500ml)
Created: Monday February 21st 2022
1.053
1.009
5.7%
33.6
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg Bestmalz - BEST Pale ale20 kg BEST Pale ale 38.1 2.81 74.6%
2 kg Gladfield - Harraways Flaked Wheat2 kg Harraways Flaked Wheat 35.4 1.6 7.5%
2 kg Grain Millers - Flaked Oats2 kg Flaked Oats 34.6 1.5 7.5%
1.60 kg Simpsons - Dextrin Malt1.6 kg Dextrin Malt 31 1.1 6%
1.20 kg Rice Hulls1.2 kg Rice Hulls 0 0 4.5%
26.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Chief Hops - Mosaic30 g Mosaic Hops Pellet 12.25 First Wort 61 min 8.8 1.7%
30 g Yakima Chief Hops - Citra30 g Citra Hops Pellet 13 First Wort 61 min 9.34 1.7%
30 g Yakima Chief Hops - El Dorado30 g El Dorado Hops Pellet 15 First Wort 61 min 10.78 1.7%
40 g Yakima Chief Hops - Mosaic40 g Mosaic Hops Pellet 12.25 Whirlpool at 80 °C 40 min 1.43 2.2%
40 g Yakima Chief Hops - Citra40 g Citra Hops Pellet 13 Whirlpool at 80 °C 40 min 1.52 2.2%
40 g Yakima Chief Hops - El Dorado40 g El Dorado Hops Pellet 15 Whirlpool at 80 °C 40 min 1.75 2.2%
90 g Yakima Chief Hops - Mosaic90 g Mosaic Hops Pellet 12.25 Whirlpool at 75 °C 30 min 5%
90 g Yakima Chief Hops - Citra90 g Citra Hops Pellet 13 Whirlpool at 75 °C 30 min 5%
90 g Yakima Chief Hops - El Dorado90 g El Dorado Hops Pellet 15 Whirlpool at 75 °C 30 min 5%
120 g Yakima Chief Hops - Mosaic120 g Mosaic Hops Pellet 12.25 Whirlpool at 70 °C 20 min 6.7%
120 g Yakima Chief Hops - Citra120 g Citra Hops Pellet 13 Whirlpool at 70 °C 20 min 6.7%
120 g Yakima Chief Hops - El Dorado120 g El Dorado Hops Pellet 15 Whirlpool at 70 °C 20 min 6.7%
130 g Yakima Chief Hops - Mosaic130 g Mosaic Hops Pellet 12.25 Dry Hop at 23 °C 8 days 7.2%
130 g Yakima Chief Hops - Citra130 g Citra Hops Pellet 13 Dry Hop at 23 °C 8 days 7.2%
130 g Yakima Chief Hops - El Dorado130 g El Dorado Hops Pellet 15 Dry Hop at 23 °C 8 days 7.2%
190 g Yakima Chief Hops - Mosaic190 g Mosaic Hops Pellet 12.25 Dry Hop at 15 °C 4 days 10.6%
190 g Yakima Chief Hops - Citra190 g Citra Hops Pellet 13 Dry Hop at 15 °C 4 days 10.6%
190 g Yakima Chief Hops - El Dorado190 g El Dorado Hops Pellet 15 Dry Hop at 15 °C 4 days 10.6%
1,800 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Other Boil 10 min.
4 each Protofloc Water Agt Boil 12 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
77 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 550 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 1 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 18 190 90 17
RO water adjustment:
Baking Soda NaHCO3 4gr
Gypsum CaSO4 18gr
Calcium Chloride CaCl2 62gr
Epsom Salt MgSO4 15gr
Canning Salt NaCl 5gr
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
76.8 L mash pH 5.4 Strike 73 °C 65 °C 60 min
mash out Temperature 65 °C 75 °C 1 min
93.2 L Sparge -- 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 130 L. Suggest reducing initial water volume to 45.4 L and adding 84.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 98.09 L. Suggest reducing strike water volume to 27.71 L and adding 52.69 L sparge/top-off. 80.4
Strike water volume at mash thickness of 3 L/kg 80.4
Mash volume with grains 98.1
Grain absorption losses -26.8
Remaining sparge water volume (equipment estimates 77.3 L) 92.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 130 L) 145
Boil off losses -5.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 123.8
Hops absorption losses (whirlpool, hop stand) -3.8
Going into fermentor 120
Total: 172.7  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 19°C
Day 2 go to 20°C
Day 3 go to 21°C
Day 5 go to 22°C
Day 6 go to 23°C add first dry hop (SG1.020) and add
6 g. Aromazyme
Day 9 add 15 grams of Spring'Blanche yeast protein extract
Day 10 add second dry hop and go back to 15°C
Day 14 transfer in brite tank and add 40 grams ascorbic acid, then
slowly cool down to 1°C
Day 16 carbonate 5 days at 10.5/11.0 PSI
Day 21 bottling day

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  • Last Updated: 2022-12-15 11:52 UTC