Cousins Juicy NEIPA - Beer Recipe - Brewer's Friend

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Cousins Juicy NEIPA

176 calories 12.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 136 liters
Post Boil Size: 131 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Cousins' Craft Beer
Hop Utilization: 97%
Calories: 176 calories (Per 500ml)
Carbs: 12.6 g (Per 500ml)
Created: Wednesday March 23rd 2022
1.039
1.004
4.6%
1.6
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Bestmalz - BEST Pale ale12 kg BEST Pale ale 38.1 2.81 42.9%
5 kg Bestmalz - BEST Munich5 kg BEST Munich 37 6.3 17.9%
3 kg Bestmalz - BEST Wheat Malt3 kg BEST Wheat Malt 37.7 2.2 10.7%
4 kg Mango4 kg Mango - (late fermenter addition) 4.95 0 14.3%
4 kg Pineapple4 kg Pineapple - (late fermenter addition) 5.85 0 14.3%
28 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo100 g Amarillo Hops Pellet 7 Hop Stand at 77 °C 30 min 33.3%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Hop Stand at 77 °C 30 min 1.57 16.7%
100 g Amarillo100 g Amarillo Hops Pellet 7 Dry Hop at 18 °C 5 days 33.3%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop at 18 °C 5 days 16.7%
300 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Protofloc Fining Boil 12 min.
1 g Servomyces Other Boil 7 min.
55 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
13 g Salt Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Belle Saison
Amount:
110 Grams
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 427 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 887.6 g       Temp: 24 °C       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 50 200 50 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
72 L mash pH 5.4 Strike 74 °C 67 °C 60 min
77 °C 77 °C 10 min
98 L Fly Sparge 77 °C 77 °C --
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: 131.45 L. Suggest reducing initial water volume to 45.4 L and adding 86.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.2 L. Suggest reducing strike water volume to 32.2 L and adding 27.8 L sparge/top-off. 60
Strike water volume at mash thickness of 3 L/kg 60
Mash volume with grains 73.2
Grain absorption losses -20
Remaining sparge water volume (equipment estimates 92.4 L) 96.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 131.5 L) 136
Boil off losses -5.7
Post boil Volume (equipment estimates 125.8 L) 131
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 130.3 L) 125
Total: 156.9  
Equipment Profile Used: System Default
 
Notes


Baking Soda NaHCO3 - 10 grams.
Gypsum CaSO4 - 7 grams.
Calcium Chloride CaCl2 - 55 grams.
Epsom Salt MgSO4 - 12 grams.
Canning Salt NaCl - 13 grams.

5 days Dry hop (hop tea 20 min. at 77°C)

4 days Pineapple & Mango /deeply frozen for 24 hours before add to fermenter/


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  • Last Updated: 2022-07-02 14:38 UTC