Juicy Bits V2 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Juicy Bits V2

181 calories 18.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: American HB Association
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday October 3rd 2018
1.055
1.013
5.5%
127.6
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 34.4%
4 lb American - Pilsner4 lb Pilsner 37 1.8 34.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.6%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 6.5%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 6.5%
0.75 lb American - Wheat0.75 lb Wheat 38 1.8 6.5%
0.38 lb Corn Sugar - Dextrose0.375 lb Corn Sugar - Dextrose 46 0.5 3.2%
11.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Magnum0.33 oz Magnum Hops Pellet 15 First Wort 90 min 21.39 2.7%
0.33 oz Citra0.33 oz Citra Hops Pellet 11 Whirlpool 40 min 4.94 2.7%
0.33 oz El Dorado0.33 oz El Dorado Hops Pellet 15.7 Whirlpool 40 min 7.06 2.7%
0.33 oz Mosaic0.33 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 5.62 2.7%
0.66 oz Citra0.66 oz Citra Hops Pellet 11 Whirlpool 30 min 9.89 5.4%
0.66 oz El Dorado0.66 oz El Dorado Hops Pellet 15.7 Whirlpool 30 min 14.11 5.4%
0.66 oz Mosaic0.66 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 11.24 5.4%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 20 min 14.98 8.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool 20 min 21.38 8.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 17.02 8.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 9 days 4.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Dry Hop 9 days 4.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 9 days 4.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 6 days 8.1%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 6 days 8.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 6 days 8.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 3 days 4.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Dry Hop 3 days 4.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 4.1%
12.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Water Agt Mash 1 hr.
 
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:
0.5 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Sac Rest Decoction -- 149 °F 45 min
Mash out Temperature -- 167 °F 10 min
5.15 gal Batch Sparge Sparge -- 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.99 g | 31.9 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.72 22.9  
Hops absorption losses (whirlpool, hop stand) -0.22 -0.9  
Going into fermentor 5.5 22  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Mash at 149° F (65° C) for 45 minutes (or until conversion is complete), vorlauf for 15 minutes, collect wort, and boil for 90 minutes. If desired, use Epsom salt (MgSO4) and calcium chloride for water adjustments, adding half at mash and half at sparge, targeting about 250 ppm chloride and 80 ppm sulfate. Add 3 hop additions over 40 minutes of whirlpool. Knockout and ferment at 67° F (19° C) with London Ale III yeast. Add the first dry hop addition when the beer has fermented to about 2–3° Plato from final gravity, and then add the last two dry hop additions after terminal gravity has been reached. Use fresh, unopened, sealed bags for dry hopping when possible.

Last Updated and Sharing
 
469
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-01-05 15:23 UTC