Juiceczyk - Beer Recipe - Brewer's Friend

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Juiceczyk

189 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: yeroC beeR
Calories: 189 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday August 26th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb American - Pale 2-Row7.75 lb Pale 2-Row 37 1.8 64.6%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 33.3%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 30 min 32.26 5.8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 14.88 7.7%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 25 min 22.47 23.1%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 3 days 30.8%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 3 days 30.8%
0.25 oz Magnum0.25 oz Magnum Hops Pellet 15 Dry Hop 6 days 1.9%
13 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 146 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 5.15 g | 20.6 qt) 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.3 21.2  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.31 1.3  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Mash at 149-150 for 1 hour
Raise temp to 162 for 20 min
No mash out

Boil for 90 min

Ferment at 66, ramp to 70 when ferm slows then step dry hop

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  • Public: Yup, Shared
  • Last Updated: 2019-10-21 16:31 UTC