Mujoose #37 - Beer Recipe - Brewer's Friend

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Mujoose #37

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 69.07 liters
Post Boil Size: 61.42 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
URL: https://www.chchbrew.club/2021jasecompresults
Created: Saturday June 24th 2023
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by Wolf Pack Brewing

OG: 1.067 FG: 1.018 ABV: 6.6% IBU: 20

1.068
1.018
6.6%
20.3
9.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Gladfield - American Ale Malt12 kg American Ale Malt 37.3 2.54 76.2%
1.20 kg Gladfield - Big O, Malted Oats1.2 kg Big O, Malted Oats 27.5 2.28 7.6%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 7.6%
1 kg Gladfield - Gladiator Malt1 kg Gladiator Malt 37.3 3.6 6.3%
0.35 kg Gladfield - Sour Grapes Acid Malt0.35 kg Sour Grapes Acid Malt 12.4 2.03 2.2%
15.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 15 min 2.53 1.4%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 15 min 2.87 1.4%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 15 min 2.92 1.4%
15 g Citra15 g Citra Hops Pellet 11 Whirlpool at 88 °C 40 min 1.32 2.2%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Whirlpool at 88 °C 40 min 1.5 2.2%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool at 88 °C 40 min 1.52 2.2%
35 g Citra35 g Citra Hops Pellet 11 Whirlpool at 82 °C 30 min 2.31 5.1%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Whirlpool at 82 °C 30 min 2.63 5.1%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Whirlpool at 82 °C 30 min 2.67 5.1%
45 g Citra45 g Citra Hops Pellet 11 Whirlpool at 76 °C 20 min 6.5%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Whirlpool at 76 °C 20 min 6.5%
45 g Simcoe45 g Simcoe Hops Pellet 12.7 Whirlpool at 76 °C 20 min 6.5%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 10 °C 4 days 7.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 10 °C 4 days 7.2%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop at 10 °C 4 days 7.2%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop at 4 °C 2 days 10.9%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop at 4 °C 2 days 10.9%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Dry Hop at 4 °C 2 days 10.9%
690 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
10 g Table Salt Water Agt Mash 0 min.
5 g Wyeast - Beer Nutrient Other Boil 15 min.
2 ml Lactic acid - 88% Water Agt Sparge 0 min.
2 ml ALDC Other Primary 0 min.
2.50 g Aromazyme Other Primary 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1037 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
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 250 15 5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Strike 68 °C 67 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.13 L. Suggest reducing initial water volume to 45.4 L and adding 14.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.52 L. Suggest reducing strike water volume to 35.01 L and adding 20.12 L sparge/top-off. 55.1
Strike water volume at mash thickness of 3.5 L/kg 55.1
Mash volume with grains 65.5
Grain absorption losses -15.8
Remaining sparge water volume (equipment estimates 21.7 L) 30.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.1 L) 69.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 51.4 L) 61.4
Hops absorption losses (whirlpool, hop stand) -1.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60 L) 50
Total: 85.7  
Equipment Profile Used: System Default
 
Notes

Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

Silver in River Valley 2022 Competition 22/05/2022

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.



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  • Last Updated: 2023-06-24 18:37 UTC
  • Snapshot Created: 2023-06-24 02:38 UTC
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