Phils Juicy NE IPA - Beer Recipe - Brewer's Friend

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Phils Juicy NE IPA

225 calories 21.7 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
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewing / Neil Fisher
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Thursday July 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 76.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.7%
13 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 8.16 1.6%
0.15 oz Citra0.15 oz Citra Hops Pellet 12.5 First Wort 0 min 0.71 1.6%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 14.8 First Wort at 202 °F 0 min 0.84 1.6%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 13.1 Whirlpool 40 min 3.92 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 12.5 Whirlpool 40 min 3.75 2.2%
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 14.8 Whirlpool 40 min 4.43 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 8 days 7.1%
0.65 oz Citra0.65 oz Citra Hops Pellet 12.5 Dry Hop 8 days 7.1%
0.65 oz El Dorado0.65 oz El Dorado Hops Pellet 14.8 Dry Hop 8 days 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 13.1 Dry Hop 4 days 10.9%
1 oz Citra1 oz Citra Hops Pellet 12.5 Dry Hop 4 days 10.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 14.8 Dry Hop 4 days 10.9%
9.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Epsom Salt 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:
2.0 (M cells / ml / ° P) 628 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 0 0 175 90 0
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 Strike @ 162.3° / 66° grain Temperature -- 149 °F 60 min
4.52 gal Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 4.47 17.9  
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 5.14 20.6  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Going into fermentor 5 20  
Total: 8.54 34.1
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (65°C) for 60 minutes.

Add half of the water salt additions to the mash and the rest at sparge.

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.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition.

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

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  • Last Updated: 2019-07-25 17:24 UTC