Base Jumper 2 MO - Beer Recipe - Brewer's Friend

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Base Jumper 2 MO

147 calories 13.7 g 12 oz
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 30 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 3.89 gallons
Post Boil Size: 3.63 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 99%
Calories: 147 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday June 20th 2022
1.045
1.009
4.7%
31.6
4.3
5.4
0.01
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Crisp Malting - Finest Maris Otter5.5 lb Finest Maris Otter 38 3 100%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Yakima Valley Hops - Citra7 g Citra Hops Pellet 14.5 Boil 15 min 17.17 50%
7 g Yakima Valley Hops - Citra7 g Citra Hops Pellet 14.5 Boil 5 min 14.4 50%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Campden Tablets $ 0.05 / each
$ 0.01 		Water Agt Mash 0 min.
3.50 ml Lactic acid - 88% Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) / 0.74 Ounces Water Agt Mash 0 min.
3 g Irish Moss Water Agt Boil 10 min.
1.25 g Wyeast - Beer Nutrient Other Boil 10 min.
$ 0.01
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
6 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Richmond, Virginia (2021 Ward labs)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47.2 7 35 54.3 57 0.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt Strike 159 °F 152 °F 60 min
2.9 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.6 qt/lb 3.58 14.3  
Mash volume with grains 4.02 16.1  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.89 15.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.63 14.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.63 g | 14.5 qt) 3.5 14  
Total: 4.83 19.3
Equipment Profile Used: System Default
"Base Jumper 2 MO" British Golden Ale beer recipe by Sunfire96. All Grain, ABV 4.66%, IBU 31.57, SRM 4.32, Fermentables: (Finest Maris Otter) Hops: (Citra) Other: (Campden Tablets, Lactic acid - 88%, Calcium Chloride (anhydrous) / 0.74 Ounces, Irish Moss, Wyeast - Beer Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2022-07-09 13:13 UTC