Juicy Fruit - Beer Recipe - Brewer's Friend

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Juicy Fruit

173 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Pike
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday July 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 45.5%
5 lb Belgian - Munich5 lb Munich 38 6 45.5%
1 lb Briess - Brewers Oat Flakes1 lb Brewers Oat Flakes 32.2 2.5 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 60 min 44.26 5.6%
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil 10 min 0.8 5.6%
2 oz idaho2 oz idaho Hops Pellet 14 Boil 10 min 1.95 22.2%
6 oz Idaho6 oz Idaho Hops Pellet 14 Dry Hop 3 days 66.7%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.54 g Epsom Salt Water Agt Mash 1 hr.
4.30 g Gypsum Water Agt Mash 1 hr.
0.75 g Table Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A05 Four Square
Amount:
1 Each
Cost:
Attenuation (avg):
68%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 5 10 150 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Steeping -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.74 g | 35 qt) 9.13 36.5  
Mash volume with grains (equipment estimates 9.62 g | 38.5 qt) 10.01 40  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Brewed on 7/11/19
Mash temp = 152F
OG = 1.050 = 12.1Brix
Fermented at 66F
Dry hopped on 7/13/19
Cold crashed to 34F on 7/22/19

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  • Public: Yup, Shared
  • Last Updated: 2019-07-23 13:34 UTC