Failed Biggie Juice Clone turned Pirate Life Tropical IPA - Beer Recipe - Brewer's Friend

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Failed Biggie Juice Clone turned Pirate Life Tropical IPA

225 calories 23.1 g 330 ml
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 20 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.146 (recipe based estimate)
Post Boil Gravity: 1.161 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Siam
No Chill: 30 minute extended hop boil time
Calories: 225 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Thursday March 19th 2020
1.073
1.018
7.2%
34.0
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Coopers - Pale Ale kit1.7 kg Pale Ale kit - (late mash tun addition) 35 4 31.2%
1.50 kg Briess - LME Golden Light1.5 kg LME Golden Light - (late mash tun addition) 37.6 4 27.5%
1 kg Coopers - Brew Enhancer 21 kg Brew Enhancer 2 45 6 18.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.2%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.2%
5.20 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 kg American - Vienna0.25 kg Vienna 35 4 4.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 30 min 6.26 10%
30 g Moutere30 g Moutere Hops Pellet 18.5 Whirlpool at 90 °C 30 min 10.09 7.5%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Whirlpool at 90 °C 30 min 9.24 10%
30 g Vic Secret30 g Vic Secret Hops Pellet 15.5 Whirlpool at 90 °C 30 min 8.46 7.5%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Dry Hop at 22 °C 5 days 10%
30 g Moutere30 g Moutere Hops Pellet 18.5 Dry Hop at 22 °C 5 days 7.5%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop at 22 °C 5 days 10%
30 g Vic Secret30 g Vic Secret Hops Pellet 15.5 Dry Hop at 22 °C 5 days 7.5%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop at 22 °C 3 days 5%
40 g Moutere40 g Moutere Hops Pellet 18.5 Dry Hop at 22 °C 3 days 10%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Dry Hop at 22 °C 3 days 5%
40 g Vic Secret40 g Vic Secret Hops Pellet 15.5 Dry Hop at 22 °C 3 days 10%
400 g / $ 0.00
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       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
8.3 L Strike 22 °C 75 °C 15 min
1.7 L Sparge 80 °C 75 °C 5 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10.3 L) 9.4
Mash volume with grains (equipment estimates 10.3 L) 10.2
Grain absorption losses (steeping) -1.3
Volume increase from sugar/extract (early additions) 2.9
Pre boil volume (equipment estimates 11.9 L) 11
Boil off losses -1.9
Post boil volume 10
Hops absorption losses (whirlpool, hop stand) -0.7
Top off amount 12.7
Going into fermentor 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: 22.1  
Equipment Profile Used: System Default
 
Notes

Briess Golden Light LME listed for calculations sake but actually used Thomas Coopers Light Malt Extract - unable to find in the list

Unable to get London Ale III 1318 - supplier had White Labs Dry English Ale Yeast instead - Suggest using the London Ale III 1318 if you can get it, should contribute to the fruity esters more than the Dry English Ale

First dry hop after 2 days of active fermentation

Second dry hop 72 hours after first dry hop

 *Also start diacetyl rest<br />


Tried using my tap water in lieu of bottled water

 *PH straight from the tap of 8.6 - managed to get it down to 7.2, hopefully this doesn&#039;t affect the final product<br />


OG: 1.062
FG: 1.014
ABV 6.3%

*Update: Fermentation was delayed probably due to the high Gravity of the beer and not using a starter with the liquid yeast, pitched on Saturday afternoon but showed no signs of active fermentation until Monday Afternoon - suggest making a yeast starter or doubling the pitched yeast

**Notes during keg transfer: Colour is very dark compared to traditional NEIPA and far from Biggie Juice. Tastes of a tropical mix of Grapefruit, Passionfruit, Pineapple, Spice and Citrus. Very fruity and pungent on the nose. Subtle alcohol notes in the background reflecting the 6.3% ABV - could be a placebo having measured the ABV prior to tasting.
Cold crashed for 24 hrs prior to kegging and will carbonate @ serving pressure (10psi) for 2 weeks.

I used 250g of Vienna in my first attempt at this brew and I'm assuming the Vienna and possibly the choice of extracts have attributed to the darker colour - I'd suggest excluding the Vienna.

21/04/2020 - Beer tastes amazing. It has a beautiful creamy head, hazy and amber in colour with a vastly tropical flavour. Starts off semi sweet but finishes bitter with a marginal alcoholic profile. Missed the mark of a Biggie Juice clone but all in all a great drop of beer. Turned out more like a Pirate Life Tropical IPA. Will rename this recipe and try again with a different recipe for a biggie juice clone.

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  • Last Updated: 2020-04-21 02:24 UTC