Hazy IPA (modified Juicy Bits) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hazy IPA (modified Juicy Bits)

209 calories 21.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday January 4th 2018
1.063
1.016
6.1%
10.2
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.30 lb American - Pale 2-Row10.3 lb Pale 2-Row 37 1.8 73.6%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 7.9%
1.10 lb Flaked Wheat1.1 lb Flaked Wheat 34 2 7.9%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 10.7%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Amarillo4 g Amarillo Hops Pellet 8.6 First Wort 60 min 4.93 1.4%
4 g El Dorado4 g El Dorado Hops Pellet 15.7 First Wort 60 min 9 1.4%
4 g Simcoe4 g Simcoe Hops Pellet 12.7 First Wort 60 min 7.28 1.4%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 40 min 0.84 2.5%
7 g El Dorado7 g El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 40 min 1.31 2.5%
7 g Simcoe7 g Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 40 min 1.06 2.5%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Whirlpool at 160 °F 30 min 0 5%
14 g El Dorado14 g El Dorado Hops Pellet 15.7 Whirlpool at 160 °F 30 min 0 5%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Whirlpool at 160 °F 30 min 0 5%
21 g Amarillo21 g Amarillo Hops Pellet 8.6 Whirlpool at 150 °F 20 min 0 7.6%
21 g El Dorado21 g El Dorado Hops Pellet 15.7 Whirlpool at 150 °F 20 min 0 7.6%
21 g Simcoe21 g Simcoe Hops Pellet 12.7 Whirlpool at 150 °F 20 min 0 7.6%
28 g Amarillo28 g Amarillo Hops Pellet 8.6 Dry Hop 8 days 0 10.1%
28 g Simcoe28 g Simcoe Hops Pellet 12.7 Dry Hop 8 days 0 10.1%
42 g Amarillo42 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 0 15.1%
42 g Simcoe42 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 0 15.1%
278 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
7326
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 4 6 1 21 40
Goals:

Cl-: 175-200ppm
SO4-: 75-100 ppm
Ca2+: 125-150ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Single Infusion Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.9 19.6  
Mash volume with grains 6.02 24.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.68 g | 34.7 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.42 g | 25.7 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.33 g | 25.3 qt) 6.25 25  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. The night prior to Brewing, make a 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of Wyeast 1318 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.8 gallons for 1.4 lb/qt ratio.

  5. STRIKE WATER: 165F.
  6. Add Grains @ 163F.
  7. Add Mash salts.
  8. Allow Temperature to fall to 152/3F prior to closing lid
  9. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  10. Add 5L of Boiling Water at the end of Mash and stir into solution.
  11. Begin Vorlauf!

    SPARGE

  12. Heat 7gal of Water to 178F. Add to Sparge Vessel.
  13. Recirculate 4 times prior to collecting wort.
  14. Add FWH after ~2 gal have been collected in BOIL Kettle.

    BOIL

  15. Check Pre-Boil Gravity (goal: 1.049) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  16. Adjust Gravity to Goal (1.049)

    Adjusted Gravity: ____ (goal: 1.049)

    PRE-BOIL pH:     ____

  17. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  18. Boil for 90 minutes (goal OG: 1.063)
  19. At the completion of the boil, Place Immersion Chiller into wort, cool to ~170F, then add "40-minute" Hops, stir into solution + cover with lid

    Stir Every 3 minutes

    Final Temperature: ______ F

  20. Add "30-minute" Hops at ~__F, stir into solution + cover with lid

    Final Temperature:     ___ F

  21. Add "20-minute" Hops at ~__F, stir into solution + cover with lid

    Final Temperature:     ___ F

  22. Chill wort to ~70F after completion of Hop Stand
  23. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  24. Gravity feed 5.25gal (to 5gal mark) of wort from Mash Cooler into Speidel Fermenter
  25. Allow Ranco/Chest Freezer to adjust wort temperature to 67F

    ORIGINAL GRAVITY: ______

    FERMENTATION

  26. Beginning Fermentation Temp: 67F. Oxygenate wort for 60s prior to pitching yeast.
  27. As signs of Fermentation begin to slow, increase the temp by 1F/18h until 71F.
  28. As bubbling approaches 2-3 times/60s, begin FIRST DRY HOP.
  29. Add SECOND DRY HOP 4 Days later.
  30. Allow another 4 Days of Fermentation, then: COLD CRASH down to ~50F
  31. After 24 hours of Cold Crashing- Rack to Keg for priming + conditioning

    PRIMING

    "carbonate to ~2.5 volumes CO2"
Last Updated and Sharing
 
356
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-06 02:55 UTC