WeldWerks Juicy Bits - Beer Recipe - Brewer's Friend

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WeldWerks Juicy Bits

247 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (1 Review)

Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday January 4th 2019
1.075
1.013
8.2%
66.2
4.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 75.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
8 oz Maltodextrin8 oz Maltodextrin 39 0 3.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Citra0.15 oz Citra Hops Pellet 11 First Wort 60 min 6.44 1.6%
0.15 oz Mosaic0.15 oz Mosaic Hops Pellet 12.5 First Wort 60 min 7.32 1.6%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 15.7 First Wort 60 min 9.19 1.6%
0.20 oz Citra0.2 oz Citra Hops Pellet 11 Whirlpool 40 min 3.3 2.2%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 3.75 2.2%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 15.7 Whirlpool 40 min 4.7 2.2%
0.45 oz Citra0.45 oz Citra Hops Pellet 11 Whirlpool 30 min 7.42 4.9%
0.45 oz Mosaic0.45 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 8.43 4.9%
0.45 oz El Dorado0.45 oz El Dorado Hops Pellet 15.7 Whirlpool 30 min 10.58 4.9%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Aroma 20 min 1.42 6.6%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 12.5 Aroma 20 min 1.61 6.6%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 15.7 Aroma 20 min 2.02 6.6%
0.65 oz Citra0.65 oz Citra Hops Pellet 11 Dry Hop at 64 °F 8 days 7.1%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 12.5 Dry Hop at 64 °F 8 days 7.1%
0.65 oz El Dorado0.65 oz El Dorado Hops Pellet 15.7 Dry Hop at 64 °F 8 days 7.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 72 °F 4 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 72 °F 4 days 10.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop at 72 °F 4 days 10.9%
9.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 tsp Calcium Chloride Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 0 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 149 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.49 g | 10 qt) 2.33 9.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.07 20.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Going into fermentor 5 20  
Total: 8.46 33.8
Equipment Profile Used: System Default
 
Notes

1st dry hop for 8 days -- starting at 5–5.5° Plato (1.020–1.022)

  • 0.65 oz (18.4 g) Mosaic [13.1% AA]
  • 0.65 oz (18.4 g) Citra [12.5% AA]
  • 0.65 oz (18.4 g) El Dorado [14.8% AA]

    2nd dry hop for 4 days
  • 1 oz (28 g) Mosaic [13.1% AA]
  • 1 oz (28 g) Citra [12.5% AA]
  • 1 oz (28 g) El Dorado [14.8% AA]

    YEAST
    Wyeast 1318 London Ale III
    RVA Yeast Labs Manchester Ale

    WATER
    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.

    DIRECTIONS
    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 drink fresh.
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  • Last Updated: 2019-01-28 04:31 UTC