"Agapornis" (Genus of the Lovebird) Juicy IPA (WG) - Beer Recipe - Brewer's Friend

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"Agapornis" (Genus of the Lovebird) Juicy IPA (WG)

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 75.8 gallons
Post Boil Size: 74.75 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 93%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday January 7th 2025
1.061
1.012
6.8%
26.5
4.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
46 lb Malteurop - 2 Row46 lb 2 Row 34.3 2.15 28%
46 lb United Kingdom - Maris Otter Pale46 lb Maris Otter Pale 38 3.75 28%
14 lb Flaked Oats14 lb Flaked Oats 33 2.2 8.5%
11 lb American - White Wheat11 lb White Wheat 40 2.8 6.7%
6 lb American - Carapils (Dextrine Malt)6 lb Carapils (Dextrine Malt) 33 1.8 3.7%
5 lb German - Acidulated Malt5 lb Acidulated Malt 27 3.4 3%
4 lb Rice Hulls4 lb Rice Hulls 0 0 2.4%
30 lb Corn Sugar - Dextrose30 lb Corn Sugar - Dextrose 42 0.5 18.3%
2 lb Maltodextrin2 lb Maltodextrin 39 0 1.2%
164 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 lb Krush0.5 lb Krush Hops Pellet 13.6 Boil 10 min 9.05 11.1%
2.50 lb Krush2.5 lb Krush Hops Pellet 13.6 Whirlpool at 180 °F 15 min 17.46 55.6%
0.50 lb Krush0.5 lb Krush Hops Pellet 13.6 Dry Hop (High Krausen) 2 days 11.1%
1 lb Krush1 lb Krush Hops Pellet 13.6 Dry Hop 3 days 22.2%
4.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
50 g Ascorbic Acid Water Agt Mash 0 min.
60 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
10 g Epsom Salt Water Agt Sparge 0 min.
10 g Gypsum Water Agt Sparge 0 min.
0.50 oz WLN 1000 Other Boil 15 min.
60 g Calcium Chloride (dihydrate) Water Agt Boil 0 min.
10 g Gypsum Water Agt Boil 0 min.
 
Yeast
CellarScience - Cali
Amount:
100 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
*Most Recent Genus H²O- Winter 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 gal Strike 152 °F 169 °F --
28 gal Fly Sparge 170 °F 170 °F --
30 gal Top Off 208 °F 208 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 72.55 gal (290.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 60.55 gal (242.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 51.81 gal (207.24 qt). Suggest reducing strike water volume to 1.44 gal (5.76 qt) and adding 39.81 gal (159.24 qt) sparge/top-off. 41.25 165  
Strike water volume at mash thickness of 1.25 qt/lb 41.25 165  
Mash volume with grains 51.81 207.2  
Grain absorption losses -16.5 -66  
Remaining sparge water volume (equipment estimates 45.55 g | 182.2 qt) 48.8 195.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.5 10  
Pre boil volume (equipment estimates 72.55 g | 290.2 qt) 75.8 303.2  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 71.5 g | 286 qt) 74.75 299  
Hops absorption losses (whirlpool, hop stand) -1.5 -6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 73.25 g | 293 qt) 70 280  
Total: 90.05 360.2
Equipment Profile Used: System Default
 
Notes

Pre Boil Grav w/ Dex: 1.102
Post Boil Grav: 1.105

Aim for a final, full volume pH of 5

1st Dry Hop when SG is about 1.030 (2-3 days after ferm start)

Close blow off at 1.020 set glycol to 65 and spund to 5psi

Finish fermentation.

Soft Crash to 55.

Yeast and Hop Dump.

Set Glycol to 60 and let rise

2nd Dry Hop (Let sit for total for 4 days)
On day 2, start full crash
On day 4 in morning, start carb. Package same day



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  • Last Updated: 2025-01-10 17:34 UTC