Juicebox IPA - Beer Recipe - Brewer's Friend

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Juicebox IPA

270 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Rob Campbell
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Friday August 4th 2017
1.081
1.022
7.8%
98.1
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Golden Promise11 lb Golden Promise 37 3 55%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 20%
4 lb German - CaraFoam4 lb CaraFoam 37 1.8 20%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 15 min 18.12 7.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 15.94 7.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 45 min 34.05 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 160 °F 45 min 29.96 14.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 2 days 14.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 14.3%
14 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 407 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 150 40
Since BF is too retarded to accept water chemistry: 1.5 tsp of gypsum, 2 tsp of CaCL, 1 tsp phosphoric acid, 0.5 tsp lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 1.75 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

All distilled water - double pitch yeast or use a 1L starter

Total Water Needed: 10 gal
Mash Water: 6
Sparge Water: 3.5
Strike Temp: 164.5F

Upon finish of boil, rapidly cool to whirlpool temps with lid on to retain as much hop oil retention and minimize oxidation.

Chill via icebox method to 64F and enter fermentation chamber - move up to 70F (1 degree per day) as fermentation slows.

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  • Last Updated: 2017-10-26 21:09 UTC