Juniper - Beer Recipe - Brewer's Friend

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Juniper

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Monday March 2nd 2020
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OG: 1.052 FG: 1.013 ABV: 5.2% IBU: 20

1.047
1.011
4.8%
19.8
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5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale 38 3.75 72.7%
0.65 kg German - Rye0.65 kg Rye 38 3.5 20.5%
0.15 kg Crisp Malting - Brown Malt0.15 kg Brown Malt 32.7 65 4.7%
0.07 kg United Kingdom - Roasted Barley0.065 kg Roasted Barley 29 550 2.1%
3.17 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 60 min 14.54 50%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5.8 Boil 10 min 5.27 50%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13.80 g Juniper berries Spice Mash 1 hr.
5.50 g Juniper berries Spice Boil 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
1.28 ml Lactic acid Water Agt Mash 1 hr.
0.25 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 144 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.03 L Infusion 65 °C 65 °C 60 min
10.5 L Sparge 76 °C 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 8.5
Mash volume with grains 10.6
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 17.9 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.4 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.5
Going into fermentor 16.5
Total: 23.1  
Equipment Profile Used: System Default
 
Notes

Efficiency estimated at 70 due to 25% Rye in grainbill
IBUs calculated @ Brown Ale: .43 GU/ BU

First hops in sock, second in loose.

Pitched at 15, temp control to 18, no aeration, shake only.

08/03: 1.047, temp 18
09/03: temp 18.8
10/03: temp 20
11/03: temp 21
12/03: 1.011, temp 22
24/03 - Crash chilled to 2*C

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  • Last Updated: 2020-03-24 18:23 UTC