Juicy Fruity 3 - Beer Recipe - Brewer's Friend

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Juicy Fruity 3

263 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday August 21st 2024
1.080
1.014
8.6%
61.4
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb American - Pale 2-Row - Toasted28 lb Pale 2-Row - Toasted 33 30 70.9%
5 lb American - Pilsner5 lb Pilsner 37 1.8 12.7%
2.50 lb US - Corn Sugar2.5 lb Corn Sugar 42 0 6.3%
2 lb Honey Malt2 lb Honey Malt 37 25 5.1%
2 lb American - White Wheat2 lb White Wheat 40 2.8 5.1%
39.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil 15 min 18.75 11.1%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Boil 15 min 42.61 22.2%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 0 min 11.1%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Boil 0 min 22.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 11.1%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 22.2%
18 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.7 gal (50.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.7 gal (2.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.21 gal (48.84 qt). Suggest reducing strike water volume to 9.04 gal (36.16 qt) and adding 0.21 gal (0.84 qt) sparge/top-off. 9.25 37  
Strike water volume at mash thickness of 1 qt/lb 9.25 37  
Mash volume with grains (equipment estimates 11.71 g | 46.8 qt) 12.21 48.8  
Grain absorption losses -4.63 -18.5  
Remaining sparge water volume (equipment estimates 8.13 g | 32.5 qt) 10.43 41.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 12.7 g | 50.8 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 10 40  
Top off amount 0.5 2  
Going into fermentor 10.5 42  
Total: 19.68 78.7
Equipment Profile Used: System Default
 
Notes

Mash 155 degrees
Pre Boil Gravity 1.055
Sugar added at last 15 minutes
Rolling Boil. Use the Hop Basket Only!
Ending Fermenter 10.5 gal Including the 1 gal Starter
Day 3 Gravity 1.016
Dry Hop Day 4
Cold Crash Day 7, Keg day 10

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  • Last Updated: 2024-09-08 22:11 UTC