Juicy Bits Clone - Beer Recipe - Brewer's Friend

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Juicy Bits Clone

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: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: K2Brew
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday May 28th 2018
1.068
1.016
6.8%
93.9
4.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27.50 lb American - Pilsner27.5 lb Pilsner 37 1.8 73.3%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 6.7%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 13.3%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 6.7%
37.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Citra0.45 oz Citra Hops Pellet 11 Boil 60 min 5.76 1.6%
0.45 oz El Dorado0.45 oz El Dorado Hops Pellet 15.7 Boil 60 min 8.21 1.6%
0.45 oz Mosaic0.45 oz Mosaic Hops Pellet 12.5 Boil 60 min 6.54 1.6%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 3.3 2.2%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 40 min 4.7 2.2%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 40 min 3.75 2.2%
1.35 oz Citra1.35 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 7.42 4.9%
1.35 oz El Dorado1.35 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 30 min 10.58 4.9%
1.35 oz Mosaic1.35 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 8.43 4.9%
1.80 oz Citra1.8 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 9.89 6.6%
1.80 oz El Dorado1.8 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 20 min 14.11 6.6%
1.80 oz Mosaic1.8 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 11.24 6.6%
1.95 oz Citra1.95 oz Citra Hops Pellet 0 Dry Hop 8 days 7.1%
1.95 oz El Dorado1.95 oz El Dorado Hops Pellet 15.7 Dry Hop 8 days 7.1%
1.95 oz Mosaic1.95 oz Mosaic Hops Pellet 0 Dry Hop 8 days 7.1%
3 oz Citra3 oz Citra Hops Pellet 0 Dry Hop 4 days 10.9%
3 oz El Dorado3 oz El Dorado Hops Pellet 0 Dry Hop 4 days 10.9%
3 oz Mosaic3 oz Mosaic Hops Pellet 0 Dry Hop at 70 °F 4 days 10.9%
27.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g/gal Calcium Chloride Water Agt Mash 1 hr.
0.70 g/gal Epsom Salt Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 10 200 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.8 gal Infusion -- 149 °F 60 min
10 gal Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.97 gal (67.89 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.97 gal (19.89 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.72 gal (58.88 qt). Suggest reducing strike water volume to 9 gal (36 qt) and adding 2.72 gal (10.88 qt) sparge/top-off. 11.72 46.9  
Strike water volume at mash thickness of 1.25 qt/lb 11.72 46.9  
Mash volume with grains 14.72 58.9  
Grain absorption losses -4.69 -18.8  
Remaining sparge water volume (equipment estimates 10.19 g | 40.8 qt) 10.22 40.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.97 g | 67.9 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 15.42 61.7  
Hops absorption losses (whirlpool, hop stand) -0.42 -1.7  
Going into fermentor 15 60  
Total: 21.94 87.8
Equipment Profile Used: System Default
 
Notes

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: 2019-05-05 19:24 UTC