IR Juicy [JUICY 18] - Beer Recipe - Brewer's Friend

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IR Juicy [JUICY 18]

177 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 33.87 liters
Post Boil Size: 29.1 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Gord Maxwell
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Thursday March 8th 2018
1.057
1.017
5.4%
96.5
8.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Floor-Malted Bohemian Pilsner3 kg Floor-Malted Bohemian Pilsner 38 1.8 39.2%
3 kg Munich - Light 10L3 kg Munich - Light 10L 33 10 39.2%
0.80 kg Flaked Wheat0.8 kg Flaked Wheat 34 2 10.5%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 10.5%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 0.7%
7.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
124 g Yakima Chief Hops - Amarillo124 g Amarillo Hops $ 0.00 / g
$ 0.00 		Pellet 10 Boil 10 min 43.32 37.1%
60 g Citra60 g Citra Hops Pellet 11 Whirlpool at 88 °C 30 min 24.91 18%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Whirlpool at 88 °C 30 min 28.31 18%
45 g Citra45 g Citra Hops Pellet 11 Dry Hop Day 4 13.5%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Dry Hop Day 0 13.5%
334 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Water and mash chemistry
- Refer to saved water profile RJLCX3F. It presumes that you are including 100g acid malt in the starting grist.
- Start 41L water (9L spring/32L R/O): 6g Gypsum, 6g CaCI.
- No need to top up HLT for a FF (26.5L) batch
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.3 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.67 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 20.4
Mash volume with grains 25.5
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 21.5 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.4 L) 33.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 27.1 L) 29.1
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 28.5 L) 26.5
Total: 42.4  
Equipment Profile Used: System Default
 
Notes

For volumes the presumption is that you have a yeast starter of 2L. Total volume should be 26.5L (24.5L + yeast starter) so if your yeast starter is not 2L, adjust accordingly.

Yeast
Foggy London Ale is the preferred yeast. If not that, then any good NEIPA yeast. Prepare yeast starter according to calculator @ Pro Brewer .75 (Ale)

Grist
Total 7.64 Kg grist with 1.6g flaked oats/wheat, (a shade over 20% of total). Just 50g of acid malt, dropped from 100g after JUICY 20.

Mash
Mash steps (41L = 9L spring/32L RO)

  • bring 41L in HLT to 167F.
  • Dough in 20L for [strike = 152F]
  • continue heating remaining 21L
  • Use HERMS to maintain 152 for an hour (first runnings should be around 1.065
  • Raise temp to 158F and hold for 15 minutes
  • bring to 170F (or close to it) with HERMS
  • Sparge using remaining 21L of kettle water
  • proceed to boil as soon as kettle starts to fill
  • fill kettle to 31L; top up any remaining runoff to maintain that level
  • Boil one hour. Add boil hops with ten minutes to go.
  • Let wort cool to 190F add hop-stand hops and insulate as best you can, let stand for a half hour

    Hops
    Any floral lemony hops work; the original recipe used Citra & Mosaic.
    Amarillo boil (10 minute boil for 43 IBU, per BF recipe)
    Citra Mosaic whirlpool (60g each) and dry hops (45g each)

    Amarillo boil 10 minutes
    Citra Mosaic hop stand @ 190F 30 minutes
    Citra Mosaic dry hop for ~4 days (maybe up to 7).
    Add dry hops as soon as strong fermentation shows signs of tapering off.

    Fermentation
    Fill FF to 26.5L. Take yeast starter into account. For example, if your yeast starter is 3.5L, fill FF to 23L and then add the yeast starter for a total of 26.5L.
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  • Last Updated: 2024-11-11 14:14 UTC