Juicy Wave IPA - Beer Recipe - Brewer's Friend

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Juicy Wave IPA

207 calories 19.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: CraftBeer&BrewingMagazine: WeldWerks JuicyBits
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday October 8th 2017
1.063
1.013
6.6%
79.4
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb United Kingdom - Maris Otter Pale5.25 lb Maris Otter Pale 38 3.75 43.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 6.3%
4 lb Dry Malt Extract - Pilsen4 lb Dry Malt Extract - Pilsen 42 2 33.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Mosaic0.15 oz Mosaic Hops Pellet 12.5 First Wort 0 min 5.82 1.6%
0.15 oz Citra0.15 oz Citra Hops Pellet 11 First Wort 0 min 5.12 1.6%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 15.7 First Wort 0 min 7.3 1.6%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 3.12 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Whirlpool 40 min 2.75 2.2%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 15.7 Whirlpool 40 min 3.92 2.2%
0.45 oz Mosaic0.45 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 7.02 4.9%
0.45 oz Citra0.45 oz Citra Hops Pellet 11 Whirlpool 30 min 6.18 4.9%
0.45 oz El Dorado0.45 oz El Dorado Hops Pellet 15.7 Whirlpool 30 min 8.82 4.9%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 9.36 6.6%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Whirlpool 20 min 8.24 6.6%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 15.7 Whirlpool 20 min 11.76 6.6%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 7.1%
0.65 oz Citra0.65 oz Citra Hops Pellet 11 Dry Hop 8 days 7.1%
0.65 oz El Dorado0.65 oz El Dorado Hops Pellet 15.7 Dry Hop 8 days 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 10.9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 10.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 4 days 10.9%
9.15 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 200 100 0
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Infusion -- 130 °F 30 min
4 qt Infusion -- 149 °F 60 min
Temperature -- 168 °F --
11 qt With FWH additions Sparge -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.35 g | 33.4 qt) 6.69 26.8  
Mash volume with grains (equipment estimates 8.35 g | 33.4 qt) 7.33 29.3  
Grain absorption losses (steeping) -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 6.14 24.6  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.69 26.8
Equipment Profile Used: System Default
 
Notes

--- | Craft Beer and Brewing Magazine | WeldWerks B.Co JuicyBits | ---

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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  • Last Updated: 2017-10-08 04:41 UTC