Julius Juicy IPA Receipe - Beer Recipe - Brewer's Friend

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Julius Juicy IPA Receipe

231 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pug Bros Brewing
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Monday September 26th 2022
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1.070
1.015
7.2%
71.7
5.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 81.9%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 7.4%
8 oz Cane Sugar8 oz Cane Sugar 46 0 3.7%
5 oz American - Carapils (Dextrine Malt)5 oz Carapils (Dextrine Malt) 33 1.8 2.3%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 2.3%
5 oz Honey Malt5 oz Honey Malt 37 25 2.3%
215 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 53.54 8.3%
2 oz Citra2 oz Citra Hops Pellet 11 Hop Stand at 180 °F 20 min 11.53 16.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 20 min 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Hop Stand at 180 °F 20 min 6.66 8.3%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 5 days 20.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 16.7%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 12.5%
12 oz / $ 0.00
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Juicy NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 155 74 25
Juicy IPA Water Adjustments for Distilled water:
1 g chalk
3 g Gypsum
7 g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.66 22.6  
Mash volume with grains 6.7 26.8  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 2.17 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.19 g | 20.8 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.31 g | 21.3 qt) 5 20  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

Tree House Brewing Company: Julius clone
Tree House Brewing Company: Julius clone
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.014
IBU = 75 SRM = 8 ABV = 6.5%

This New England style IPA is bursting with American hops filled with mango, passionfruit, and citrus.

Ingredients
11 lbs. (5 kg) UK pale ale malt
1 lb. (0.45 kg) oat malt
5 oz. (142 g) honey malt
5 oz. (142 g) Carapils® malt
5 oz. (142 g) flaked oats
8 oz. (227 g) turbinado sugar (15 min.)
8 mL HopShot (60 min.)
2 oz. (57 g) Citra® hops (hop stand)
2 oz. (57 g) Mosaic® hops (hop stand)
1 oz. (28 g) Simcoe® hops (hop stand)
2.5 oz. (71 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
1.5 oz. (43 g) Simcoe® hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP022 (Essex Ale) or Wyeast 1335 (British Ale II) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
This recipe is designed for homebrewers to achieve 5.5 gallons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:200 PPM sulfate: chloride profile. Crush the malt and add to 4.5 gallons (17 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the hop extract after the wort comes to a boil and the turbinado sugar with 15 minutes left in the boil. After the boil, chill the wort down to 180 °F (82 °C) and then add the hop stand addition. Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and spunding valve. Let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes of CO2.

Extract with grains option:
Substitute the pale ale malt in the all-grain recipe with 6 lbs. (2.7 kg) extra light dried malt extract. Place the crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water at 154 °F (68 °C) for 45 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6.5 gallons (25 L), stir in the dried malt extract and heat up to boil. Follow the remaining portion of the all-grain recipe.

Written by Dave Green
Issue: October 2016

This “New England style” IPA is bursting with American hops filled with mango, passionfruit, and citrus.



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  • Last Updated: 2022-11-15 22:44 UTC