Juicy Bits - No FWH - Beer Recipe - Brewer's Friend

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Juicy Bits - No FWH

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 13.5 gallons (ending kettle volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: https://beerandbrewing.com
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday April 20th 2018
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Lust for Hops...

by fritini@me.com

OG: 1.062 FG: 1.011 ABV: 6.7% IBU: 40

1.068
1.016
6.8%
41.8
9.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb US - Pale 2-Row28 lb Pale 2-Row 37 1.8 77.8%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 8.3%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.3%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 5.6%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 205 °F 40 min 3.47 2.8%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 200 °F 40 min 3.05 2.8%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 200 °F 40 min 4.36 2.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 190 °F 30 min 4.85 5.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 190 °F 30 min 4.27 5.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 190 °F 30 min 6.1 5.6%
1.20 oz Mosaic1.2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 4.99 6.7%
1.20 oz Citra1.2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 4.39 6.7%
1.20 oz El Dorado1.2 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 20 min 6.27 6.7%
1.30 oz Mosaic1.3 oz Mosaic Hops Pellet 12.5 Dry Hop Day 8 7.2%
1.30 oz Citra1.3 oz Citra Hops Pellet 11 Dry Hop Day 8 7.2%
1.30 oz El Dorado1.3 oz El Dorado Hops Pellet 15.7 Dry Hop Day 8 7.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop Day 4 11.1%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop Day 4 11.1%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop Day 4 11.1%
18 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
30834
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 175 75 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
Infusion -- 149 °F 60 min
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15 gal (60 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3 gal (12 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.13 gal (56.52 qt). Suggest reducing initial water volume to 9.12 gal (36.48 qt) and adding 2.13 gal (8.52 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.25 qt/lb 11.25 45  
Mash volume with grains 14.13 56.5  
Grain absorption losses -4.5 -18  
Remaining sparge water volume 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15 g | 60 qt) 14.5 58  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 13 g | 52 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 13.2 52.8  
Total: 19.25 77
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/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: 2020-08-10 16:12 UTC