Julius clone V2 (10 gallon) - Beer Recipe - Brewer's Friend

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Julius clone V2 (10 gallon)

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: bartaml
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday March 2nd 2016
1.059
1.015
6.0%
97.5
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 38.5%
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 38.5%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 11.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 1.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.7%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 1.9%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.34 oz Hop Shot 0.34 oz Hop Shot Hops Pellet 61.1 Boil 60 min 32.74 1.4%
4 oz Citra4 oz Citra Hops Pellet 11 Whirlpool at 212 °F 40 min 20.6 16.4%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Whirlpool at 212 °F 40 min 16.1 16.4%
4 oz Columbus4 oz Columbus Hops Pellet 15 Whirlpool at 212 °F 40 min 28.09 16.4%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 7 days 24.7%
6 oz Amarillo6 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 24.7%
24.34 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1318 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoppy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
133 5 21 215 81 16
Mash pH target is 5.30

7.5 Gallon RO water treated for Mash:
3.0 g Gypsum
8.5 g CaCl2
1.5 g Epsom Salt8
0.9 g Canning Salt

9.5 Gallon RO water treated for Sparge:
3.8 g Gypsum
10.7 g CaCl2
1.9 g Epsom Salt
1.2 g Canning Salt
2 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Mash (158 F) Temperature -- 174 °F 60 min
9.5 gal Sparge (170 F) Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.15 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.96 gal (55.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.96 gal (7.85 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.15 qt/lb 7.48 29.9  
Mash volume with grains 9.56 38.2  
Grain absorption losses -3.25 -13  
Remaining sparge water volume (equipment estimates 9.99 g | 40 qt) 10.03 40.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.96 g | 55.9 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 12.45 49.8  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Going into fermentor 12 48  
Total: 17.5 70
Equipment Profile Used: System Default
 
Notes

Notes for brewing a 10 gallon batch to split with Ozan (on my system):

26 lb mash in brew bag, drain after each addition. Mash should yield 5 gallons (with squeezing). Need to collect 9 more gallons to get to 14 gallon kettle volume. Will need two rounds of sparging, so split evenly. Start boiling each runnings right away to try and minimize boil over.

Use 10 ml of Hop Shots at 60 min.

Flame out for 20 min before chilling to 180 F, then hop stand for 20 more min.

Dry hop on day 3, keg on day 7 along with second half on dry hop.

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  • Last Updated: 2017-04-07 14:14 UTC