Gin and Juice - Beer Recipe - Brewer's Friend

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Gin and Juice

206 calories 22.4 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.144 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Gutters
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Wednesday April 17th 2019
1.062
1.017
6.0%
28.8
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 30.5%
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 50.8%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Caramel / Crystal 10L0.25 lb Caramel / Crystal 10L 35 10 2.5%
0.25 lb Briess - Brewers Oat Flakes0.25 lb Brewers Oat Flakes 32.2 2.5 2.5%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 10.2%
0.25 lb American - Vienna0.25 lb Vienna 35 4 2.5%
0.10 lb German - Acidulated Malt0.1 lb Acidulated Malt 27 3.4 1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 13.5 Boil at 205 °F 30 min 14.79 20%
2 oz Citra2 oz Citra Hops Pellet 13.5 Boil at 205 °F 10 min 13.96 40%
1 oz Citra1 oz Citra Hops Pellet 13.5 Boil at 205 °F 0 min 20%
1 oz Citra1 oz Citra Hops Pellet 13.5 Dry Hop at 74 °F 4 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Dried Juniper Berries Herb Boil 45 min.
0.50 oz Fresh Rosemary Herb Boil 30 min.
0.50 oz Fresh Sage Herb Boil 20 min.
3 each Lemon Zest Herb Boil 1 min.
3 each Lime Zest Herb Boil 1 min.
2 each Orange Zest Herb Boil 1 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Publix Spring water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 6 11 22 210
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.01 g | 28 qt) 2.11 8.4  
Mash volume with grains (equipment estimates 7.01 g | 28 qt) 2.26 9  
Grain absorption losses (steeping) -0.23 -0.9  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.75 23  
Going into fermentor 5.75 23  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.11 8.4
Equipment Profile Used: System Default
 
Notes

Specialty grains at 155°F for 20 minutes. Bring everything to 205°F and start the 60 minutes timer. Added all the DME at 60 min. Filter out the herbs with a strainer when adding to the fermentor.

Emptied the Trub at 14, and 20 days. Kegged at 21 days. Refrigerated for 48 hours with 20 psi of CO2. Dropped the CO2 to 10 psi for another 48 hours before serving.

http://www.brewingwithspicesandherbs.co.za/howto.html

Edit: Good flavor. Not enough citrus. Add Citrus in fermentor instead of boil next time.

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  • Last Updated: 2019-06-18 17:51 UTC