Luvely Jubbly - Beer Recipe - Brewer's Friend

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Luvely Jubbly

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.7 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rakey
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
URL: http://www.trilliumbrewing.com/trillium-congress-street-ipa
Created: Wednesday November 2nd 2016
1.062
1.014
6.3%
125.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 77.5%
800 g Flaked Wheat800 g Flaked Wheat 34 2 12.4%
650 g Flaked Oats650 g Flaked Oats 33 2.2 10.1%
6,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Co2 Bittering Oil4 g Co2 Bittering Oil Hops Pellet 85 Boil 60 min 37.56 1.1%
70 g Citra70 g Citra Hops Leaf/Whole 11 Whirlpool at 100 °C 0 min 33.48 20.1%
70 g Mosaic70 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 100 °C 0 min 38.05 20.1%
30 g Simcoe30 g Simcoe Hops Leaf/Whole 12.7 Whirlpool at 100 °C 4 min 16.57 8.6%
85 g Citra85 g Citra Hops Leaf/Whole 11 Dry Hop 4 days 24.4%
32 g Mosaic32 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 4 days 9.2%
58 g Simcoe58 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 4 days 16.6%
349 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.11 each Irish Moss Fining Boil 15 min.
1.11 each Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 30 125 125 40
More balanced chloride to sulfate ratio closer to the Northeast/Vermont IPA profile. Boston MWRA water used as my base for the mash water. Using distilled/RO for sparge water. Estimated mash pH of 5.2.

Based on above my salt additions will be to the mash water only as follows: 1.4 teaspoons gypsum (5.5 grams), 0.9 teaspoons Epsom salt (4.2 grams), 2.1 teaspoons calcium chloride (9.2 grams), and 0.4 teaspoons baking soda (2 grams).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.8 L Batch Sparge Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.4
Mash volume with grains 21.7
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.5 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 23.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 23
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

This recipe is based around Julius clone that I've come across online.

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  • Last Updated: 2017-01-26 16:56 UTC