Jump or Jerk Off - Beer Recipe - Brewer's Friend

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Jump or Jerk Off

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: You Only Live To Get Radical
No Chill: 55 minute extended hop boil time
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Sunday April 7th 2019
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OG: 1.051 FG: 1.009 ABV: 5.5% IBU: 55

1.064
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6.8%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 72.7%
2 lb Briess - Pilsen Malt 2-Row2 lb Pilsen Malt 2-Row 37 1.2 14.5%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 9.1%
0.50 lb Briess - Bonlander Munich Malt 10L0.5 lb Bonlander Munich Malt 10L 35.9 10 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 First Wort 60 min 9.78 2%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 0 min 9.41 2.5%
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.5 Boil 0 min 10.69 2.5%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 40 min 5.06 7.5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 4.38 7.5%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 40 min 4.98 7.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 4.64 10.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 5.28 10.1%
1 oz Idaho 71 oz Idaho 7 Hops Pellet 13 Whirlpool at 170 °F 30 min 5.49 10.1%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop Day 7 10.1%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop Day 7 10.1%
2 oz Idaho 72 oz Idaho 7 Hops Pellet 13 Dry Hop Day 7 20.1%
9.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
3.25 g Gypsum Water Agt Mash 1 hr.
35 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Whirlfloc Water Agt Boil 10 min.
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.26 psi       Temp: 34 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 12 10 120 140 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal RIMS Infusion -- 150 °F 60 min
3.7 gal Batch Sparge -- 168 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.02 24.1  
Mash volume with grains 7.12 28.5  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.18 g | 12.7 qt) 3.2 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Fermentation Notes:
Pitch @ 66°F
Day 4 Raise to 68°F
Day 6-7 Raise to 70°F + Dry Hop

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  • Last Updated: 2019-09-29 16:53 UTC