WeldWerks Brewing Juicy Bits - Beer Recipe - Brewer's Friend

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WeldWerks Brewing Juicy Bits

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.66 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Beer & Brewing / Neil Fisher
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Monday May 27th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 78.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
12 oz Briess - Carapils Malt12 oz Carapils Malt 34.5 1.5 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Mosaic0.15 oz Mosaic Hops Pellet 13.1 First Wort 0 min 7.41 1.6%
0.15 oz Citra0.15 oz Citra Hops Pellet 12.5 First Wort 0 min 0.64 1.6%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 14.8 First Wort 0 min 0.76 1.6%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 13.1 Whirlpool at 180 °F 40 min 1.53 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 12.5 Whirlpool at 180 °F 40 min 1.46 2.2%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 14.8 Whirlpool at 180 °F 40 min 1.73 2.2%
0.45 oz Mosaic0.45 oz Mosaic Hops Pellet 13.1 Whirlpool 30 min 8.83 4.9%
0.45 oz Citra0.45 oz Citra Hops Pellet 12.5 Whirlpool 30 min 8.43 4.9%
0.45 oz El Dorado0.45 oz El Dorado Hops Pellet 14.8 Whirlpool 30 min 9.98 4.9%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 13.1 Whirlpool 20 min 11.77 6.6%
0.60 oz Citra0.6 oz Citra Hops Pellet 12.5 Whirlpool 20 min 11.24 6.6%
0.60 oz El Dorado0.6 oz El Dorado Hops Pellet 14.8 Whirlpool 20 min 13.3 6.6%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 13.1 Dry Hop Day 4 7.1%
0.65 oz Citra0.65 oz Citra Hops Pellet 12.5 Dry Hop Day 4 7.1%
0.65 oz El Dorado0.65 oz El Dorado Hops Pellet 14.8 Dry Hop Day 4 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 13.1 Dry Hop Day 8 10.9%
1 oz Citra1 oz Citra Hops Pellet 12.5 Dry Hop Day 8 10.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.8 Dry Hop Day 8 10.9%
9.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.70 g Gypsum Water Agt Mash 0 min.
0.40 g Epsom Salt Water Agt Mash 0 min.
0.20 g Table Salt Water Agt Mash 0 min.
1 each Campden tablet Water Agt Mash 0 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
2.30 g Magnesium Chloride Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
4.27 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Playhouse Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 30 140 70 30
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.

Add half of the water salt additions to the mash and the rest at sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.98 gal Infusion -- 149 °F 60 min
4.52 gal Fly Sparge -- 180 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.66 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.14 g | 20.6 qt) 5.7 22.8  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.2 qt) 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes.

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 0.65 oz. dry-hop addition.

About 4 days later, add the 1 oz. dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.015
IBUs: 55
ABV: 6.7%

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  • Last Updated: 2020-12-24 00:22 UTC