June Bug - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

June Bug

169 calories 13.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 52.8 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Crow
Calories: 169 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Friday October 28th 2016
1.056
1.008
6.3%
40.2
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg American - Rye0.5 kg Rye 38 3.5 5.4%
300 g American - Caramel / Crystal 60L300 g Caramel / Crystal 60L 34 60 3.3%
7 kg Golden Promise (Thomas Fawcett)7 kg Golden Promise (Thomas Fawcett) 37 3 76.1%
1 kg Flaked Rye (Gilbertson and Page)1 kg Flaked Rye (Gilbertson and Page) 36 2 10.9%
250 g Amber Malt (Thomas Fawcett)250 g Amber Malt (Thomas Fawcett) 32 35 2.7%
150 g Roasted Barley (Simpson)150 g Roasted Barley (Simpson) - (late boil kettle addition) 29 500 1.6%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Columbus45 g Columbus Hops Pellet 15 Boil 45 min 40.23 18.7%
28 g Columbus28 g Columbus Hops Pellet 15 Whirlpool at 88 °C 20 min 11.6%
56 g Centennial56 g Centennial Hops Pellet 8.5 Whirlpool at 88 °C 20 min 23.2%
56 g Columbus56 g Columbus Hops Pellet 15 Dry Hop 4 days 23.2%
56 g Centennial56 g Centennial Hops Pellet 8.5 Dry Hop 4 days 23.2%
241 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 10 min.
4.40 g Yeast Nutrient Other Boil 10 min.
63 g Juniper Berries Flavor Boil 5 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 11 PSI       CO2 Level: 2.2 Volumes
 
Target Water Profile
RyePA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 12 5 65 210 220
Gypsum - 0.30 g/L
CalCL - 0.10 g/L
Epsom - 0.10 g/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.6 L Saccharification Infusion -- 66.7 °C 60 min
Temp Raise Temperature -- 75.6 °C 10 min
37.1 L Sparge Fly Sparge -- 75.6 °C 40 min
Starting Mash Thickness: 2.81 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.95 L. Suggest reducing initial water volume to 45.29 L and adding 2.55 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 25.4
Mash volume with grains 31.4
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 32.4 L) 37.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.8 L) 52.8
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 41.6
Total: 62.8  
Equipment Profile Used: System Default
 
Notes
  • Add the roasted barley near the end of the mash.
Last Updated and Sharing
 
1,302
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-02-11 03:12 UTC