Julius - 5 yeast exBEERiment - Beer Recipe - Brewer's Friend

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Julius - 5 yeast exBEERiment

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ml
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Sunday February 17th 2019
1.063
1.014
6.8%
39.5
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 40.7%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 40.7%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 13.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.4%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.7%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 5 min 9.72 6.7%
3 oz Bravo3 oz Bravo Hops Pellet 15.5 Whirlpool at 170 °F 30 min 17.41 20%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 12.36 20%
3 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)3 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 20%
5 oz Amarillo5 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 33.3%
15 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 14 60 185 75 0
mash pH target = 5.2

8.5 gal RO water
--------------------------
3.4 g Gypsum
5.1 g CaCl2
1.7 g Epsom
4.3 g NaCl
5 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash (156 F) Infusion -- 164 °F 60 min
Starting Mash Thickness: 2.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 8.48 33.9  
Mash volume with grains 9.66 38.6  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 1.38 g | 5.5 qt) 1.11 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.76 g | 31.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.23 24.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6 24  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

9 Gal of Strike Water, fill mash until full, save extra for small sparge, collect 7.5 gal for BK.

Fermentation plan:

1 - 1318 (usually process, internal control for good NE IPA)
2 - SO4/T58/WB06 (pitch at 72F, drop temp to 63F after 24 hr) (2.12/0.11/0.07 g)
3 - SO4/T58 to start, add WB06 with dry hops with a few points left (2.12/0.11/0.07 g) TILT
4 - SO4/T58 with no WB06 added (2.15/0.15 g)
5 - SO4 only (2.3 g)

BREW DAY (02-Mar-19):
-----------------------------------
mashed at 155F
pre-boil SG = 1.051 just over 7.5 gal wort
30 min hop stand from 170F to 142F
OG = 1.065 at 6 gal

UPDATE (06-Mar-19):
-------------------------------
Dry hops added (and 0.09 g WB-06 to Batch #3). Temp bumped to 67F for dry hopping and D-rest. Bottle in 2-3 days.

BOTTLING (09-Mar-19):
----------------------------------
FG for each batch
1 = 1.019 (fifth)
2 = 1.014 (third)
3 = 1.015 (fourth)
4 = 1.014 (second)
5 = 1.016 (first)

Seven bottles of each, except for batch 1 which had 8 bottles. Primed with ~3.5 mL of sugar solution (4.1 oz table sugar into 180 mL total volume), shooting for 2.4 vol CO2.

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  • Last Updated: 2019-04-05 23:38 UTC