G03 Fleeb Juice - DDH Citra/El Dorado NE DIPA - Beer Recipe - Brewer's Friend

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G03 Fleeb Juice - DDH Citra/El Dorado NE DIPA

260 calories 26 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: JH
Calories: 260 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created: Sunday July 30th 2017
1.084
1.020
8.4%
40.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg German - Bohemian Pilsner11 kg Bohemian Pilsner 38 1.9 68.8%
1.50 kg Rolled Oats1.5 kg Rolled Oats 33 2.2 9.4%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat 34 2 9.4%
2 kg Cane Sugar2 kg Cane Sugar - (late boil kettle addition) 46 0 12.5%
16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Apollo100 g Apollo Hops Leaf/Whole 17 Boil 10 min 28.85 9.1%
200 g El Dorado200 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 75 °C 45 min 6.83 18.2%
200 g Citra200 g Citra Hops Leaf/Whole 11 Whirlpool at 75 °C 45 min 4.78 18.2%
200 g El Dorado200 g El Dorado Hops Pellet 15.7 Dry Hop 5 days 18.2%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop 5 days 18.2%
200 g Citra200 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 18.2%
1,100 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 698 B cells required
Champagne yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 698 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 100      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 110 50 40
4g Gypsum
2g salt
16g Calcium Chloride

Acidified mash to 5.25 using 2 capfulls of lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 67 °C 90 min
35 L mash out Temperature -- 72 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.05 L. Suggest reducing initial water volume to 44.17 L and adding 11.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 35
Mash volume with grains 44.2
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 35.7 L) 33.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 54
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 48
Hops absorption losses (whirlpool, hop stand) -2
Going into fermentor 46
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Mash start 12.45

Mash out 2.15

Boil start 16.00

Whirlpool start 17.35
Whirlpool end 18.05

Add 1kg sugar at pitching (done) and 1kg at end of fermentation (done).

Dry hopped with 200g citra and 200g El dorado on 20/08/2017. Added final 0.5kg sugar. Cold crash on 22/08/2017. Keg on 23/08/2017.

Kegged 28/08/2017 with 100g table sugar - good aroma, looks and tastes like orange juice. Potentially bonus character due to the refermentations effect on hop.

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  • Last Updated: 2017-10-11 18:12 UTC