5 bbl bad bad juicy fruit - Beer Recipe - Brewer's Friend

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5 bbl bad bad juicy fruit

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 155 gallons (fermentor volume)
Pre Boil Size: 186 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday March 3rd 2017
1.060
1.011
6.5%
30.1
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb United Kingdom - Maris Otter Pale165 lb Maris Otter Pale 38 3.75 52.4%
15 lb Rolled Oats15 lb Rolled Oats 33 2.2 4.8%
15 lb Flaked Wheat15 lb Flaked Wheat 34 2 4.8%
20 lb German - Munich Light20 lb Munich Light 37 6 6.3%
100 lb American - Pale 2-Row100 lb Pale 2-Row 37 1.8 31.7%
315 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Warrior5 oz Warrior Hops Pellet 16 Boil 60 min 9.77 2.4%
20 oz Mosaic20 oz Mosaic Hops Pellet 12.5 Boil 10 min 11.08 9.8%
80 oz equal mix of Citra and Mosaic80 oz equal mix of Citra and Mosaic Hops Pellet 12 Whirlpool at 180 °F 25 min 9.28 39%
100 oz Mosaic and citra100 oz Mosaic and citra Hops Pellet 12 Dry Hop 4 days 48.8%
205 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 4 0 75 80 0
130g Calcium Chloride
95g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 164F Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 160.44 gal (641.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 148.44 gal (593.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 123.64 gal (494.55 qt) 98.44 393.8  
Strike water volume at mash thickness of 1.25 qt/lb 98.44 393.8  
Mash volume with grains 123.64 494.6  
Grain absorption losses -39.38 -157.5  
Remaining sparge water volume (equipment estimates 101.63 g | 406.5 qt) 127.19 508.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 160.44 g | 641.8 qt) 186 744  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.94 -3.8  
Post boil Volume 158 632  
Hops absorption losses (whirlpool, hop stand) -3 -12  
Going into fermentor 155 620  
Total: 225.63 902.5
Equipment Profile Used: System Default
 
Notes

Any blend of the following:

Citra
Mosaic
Azacca
Galaxy
El Dorado
Sorachi Ace (Lemon)
Idaho 7
Anything from New Zealand or Australia

DOUBLE DRY HOP

  • Dry hop with 50 oz of Mosaic 2-3 days into fermentation
    Dry hop with 50 oz of citra as normal

    Higher Ph target 5.4 range

    My reccomendation is to use Vermont IPA (vermont ale, Conan) yeast for this beer. However, using american ale yeast will still yield a fine product.
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  • Last Updated: 2017-04-06 22:53 UTC