Hater Juice - Beer Recipe - Brewer's Friend

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Hater Juice

253 calories 26.8 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.139 (recipe based estimate)
Post Boil Gravity: 1.278 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 253 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Monday January 20th 2020
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Juicy NEIPA (Extract)

by jonahkantak

OG: 1.069 FG: 1.014 ABV: 7.2% IBU: 40

1.076
1.020
7.3%
43.2
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 26.1%
0.50 lb American - Vienna0.5 lb Vienna 35 4 4.3%
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 43.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 26.1%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 8.53 3.4%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 10 min 8.01 6.9%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 11.71 13.8%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 0 min 14.98 13.8%
4.50 oz Citra4.5 oz Citra Hops Leaf/Whole 11 Dry Hop 5 days 31%
4 oz Galaxy4 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 27.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 3.4%
14.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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 Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Brought down to temp with cold water. Steeping 160 °F 153 °F 50 min
3.5 gal Brought down to temp with cold water. Steeping 160 °F 153 °F 50 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.89 g | 11.6 qt) 2.81 11.3  
Mash volume with grains (equipment estimates 2.89 g | 11.6 qt) 3.09 12.4  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 0.62 2.5  
Pre boil volume (equipment estimates 3.08 g | 12.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 4.15 16.6  
Going into fermentor 5.5 22  
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: 6.96 27.9
Equipment Profile Used: System Default
 
Notes

Mash temp fluctuate from low 150s to 156-ish.
Orig Grav 1.064 (took grav after adding yeast, doh) then added half gal water..
Ferm room 68 deg F.

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  • Last Updated: 2020-06-20 23:07 UTC