Juicy Punch NEIPA /Irish edition/ - Beer Recipe - Brewer's Friend

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Juicy Punch NEIPA /Irish edition/

251 calories 25.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BV Craft
Calories: 251 calories (Per 500ml)
Carbs: 25.5 g (Per 500ml)
Created: Saturday October 14th 2023
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OG: 1.061 FG: 1.017 ABV: 5.7% IBU: 27

1.054
1.013
5.3%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 75.5%
0.40 kg Briess - Brewers Red Wheat Flakes0.4 kg Brewers Red Wheat Flakes 32.2 2 7.5%
0.50 kg Crisp Malting - Flaked Torrified Oats0.5 kg Flaked Torrified Oats 31 2 9.4%
0.40 kg Crisp Malting - Dextrin Malt0.4 kg Dextrin Malt 36.8 1.8 7.5%
5.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.20 g Mosaic4.2 g Mosaic Hops Pellet 11.9 First Wort 60 min 6.68 1.6%
4.20 g Citra4.2 g Citra Hops Pellet 12.7 First Wort 60 min 7.13 1.6%
4.20 g El Dorado4.2 g El Dorado Hops Pellet 14 First Wort 60 min 7.86 1.6%
5.70 g Mosaic5.7 g Mosaic Hops Pellet 11.9 Whirlpool at 80 °C 40 min 1.13 2.2%
5.70 g Citra5.7 g Citra Hops Pellet 12.7 Whirlpool at 80 °C 40 min 1.21 2.2%
5.70 g El Dorado5.7 g El Dorado Hops Pellet 14 Whirlpool at 80 °C 40 min 1.33 2.2%
12.80 g Mosaic12.8 g Mosaic Hops Pellet 11.9 Whirlpool at 70 °C 30 min 5%
12.80 g Citra12.8 g Citra Hops Pellet 12.7 Whirlpool at 70 °C 30 min 5%
12.80 g El Dorado12.8 g El Dorado Hops Pellet 14 Whirlpool at 70 °C 30 min 5%
17 g Mosaic17 g Mosaic Hops Pellet 11.9 Whirlpool at 60 °C 20 min 6.6%
17 g Citra17 g Citra Hops Pellet 12.7 Whirlpool at 60 °C 20 min 6.6%
17 g El Dorado17 g El Dorado Hops Pellet 14 Whirlpool at 60 °C 20 min 6.6%
18.40 g Mosaic18.4 g Mosaic Hops Pellet 11.9 Dry Hop at 23 °C 8 days 7.1%
18.40 g Citra18.4 g Citra Hops Pellet 12.7 Dry Hop at 23 °C 8 days 7.1%
18.40 g El Dorado18.4 g El Dorado Hops Pellet 14 Dry Hop at 23 °C 8 days 7.1%
28 g Mosaic28 g Mosaic Hops Pellet 11.9 Dry Hop at 18 °C 4 days 10.8%
28 g Citra28 g Citra Hops Pellet 12.7 Dry Hop at 18 °C 4 days 10.8%
28 g El Dorado28 g El Dorado Hops Pellet 14 Dry Hop at 18 °C 4 days 10.8%
258.30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g ABV Aromazyme Flavor Secondary 8 days
2.50 g Spring Blanche Other Secondary 4 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
125 Milliliters
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 15 20 190 90 70
Gypsum CaSO4 3.9 grams
Calcium Chloride CaCl2 9 grams
Canning Salt NaCl 0.6 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.85 L Strike 69 °C 65 °C 50 min
Temperature -- 67 °C 10 min
Temperature -- 73 °C 5 min
Temperature -- 77 °C 5 min
5 L Sparge -- 77 °C --
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 23.9
Mash volume with grains 27.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 9.6 L) 7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.5 L) 23
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 19°C
Day 3 go to 20°C
Day 4 go to 21°C
Day 5 go to 22°C
Day 6 add first dry hop (SG1.020) and add
1 g. Aromazyme
Day 10 add second dry hop and 2.5 grams of Spring'Blanche yeast protein extract, then lower the temperature to 15°C
Day 14 add 5 grams ascorbic acid, then
slowly cool down to 3.9°C
Day 16 carbonate for 5 days at 12 PSI
Day 21 canning day


05/02/2024
OG:1.054

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  • Last Updated: 2024-05-04 08:21 UTC