Julius Clone BYO - Beer Recipe - Brewer's Friend

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Julius Clone BYO

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday April 15th 2016
1.069
1.015
7.1%
43.9
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Pale 2-Row2.75 lb Pale 2-Row 37 1.8 84.2%
1 oz Canadian - Honey Malt1 oz Honey Malt 37 25 1.9%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 7.7%
2 oz Flaked Oats2 oz Flaked Oats 33 2.2 3.8%
1.25 oz American - Carapils (Dextrine Malt)1.25 oz Carapils (Dextrine Malt) 33 1.8 2.4%
52.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 10 min 43.91 17.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 17.2%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 17.2%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 6.9%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Dry Hop 3 days 20.7%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 6.9%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 8.6 Dry Hop 3 days 13.8%
2.90 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Murfreesboro (2014)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 5 11 16 6 155
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.75 gal Strike at 164 Infusion -- 156 °F 60 min
3 qt Sparge -- 212 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 1.06 4.2  
Mash volume with grains 1.32 5.3  
Grain absorption losses -0.41 -1.6  
Remaining sparge water volume (equipment estimates 2.04 g | 8.1 qt) 1.6 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.44 g | 9.8 qt) 2 8  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1.3 5.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 1.25 5  
Total: 2.66 10.6
Equipment Profile Used: System Default
 
Notes

USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE

USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE.

ADD TURBINADO AT 15 MIN LEFT IN THE BOIL

CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP.

DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS.

ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.


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  • Last Updated: 2016-10-12 19:43 UTC