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Mujoose #10

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63.08 liters
Post Boil Size: 55.56 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Sunday October 4th 2020

Mujoose

by Wolf Pack Brewing

OG: 1.068 FG: 1.017 ABV: 6.8% IBU: 31

Mujoose #11

by Wolf Pack Brewing

OG: 1.080 FG: 1.021 ABV: 7.8% IBU: 29

Mu Joose

by Wolf Pack Brewing

OG: 1.074 FG: 1.018 ABV: 7.3% IBU: 32

Original Gravity:

1.080

Final Gravity:

1.021

ABV (standard):

7.8%

IBU (tinseth):

29.4

SRM (daniels):

9.8

Mash pH

5.7

Cost $

n/a

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Fermentation History

Target 19°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Gladfield - American Ale Malt12 kg American Ale Malt	37.3	2.54	68.2%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	6.8%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	6.8%
1.20 kg	Rice Hulls1.2 kg Rice Hulls	0	0	6.8%
1 kg	New Zealand - Gladiator Malt1 kg Gladiator Malt	37.3	5.08	5.7%
1 kg	New Zealand - Sour Grapes Malt1 kg Sour Grapes Malt	34	2.03	5.7%
17.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Citra (11 AA)10 g Citra (11 AA) Hops	Pellet	11	First Wort	0 min	5.46	1.4%
10 g	Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops	Pellet	12.5	First Wort	0 min	5.65	1.4%
10 g	Simcoe (12.7 AA)10 g Simcoe (12.7 AA) Hops	Pellet	12.7	First Wort	0 min	6.31	1.4%
15 g	Citra (11 AA)15 g Citra (11 AA) Hops	Pellet	11	Whirlpool at 88 °C	40 min	1.32	2.2%
15 g	Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops	Pellet	12.5	Whirlpool at 88 °C	40 min	1.5	2.2%
15 g	Simcoe (12.7 AA)15 g Simcoe (12.7 AA) Hops	Pellet	12.7	Whirlpool at 88 °C	40 min	1.52	2.2%
35 g	Citra (11 AA)35 g Citra (11 AA) Hops	Pellet	11	Whirlpool at 82 °C	30 min	2.31	5.1%
35 g	Mosaic (12.5 AA)35 g Mosaic (12.5 AA) Hops	Pellet	12.5	Whirlpool at 82 °C	30 min	2.63	5.1%
35 g	Simcoe (12.7 AA)35 g Simcoe (12.7 AA) Hops	Pellet	12.7	Whirlpool at 82 °C	30 min	2.67	5.1%
45 g	Citra (11 AA)45 g Citra (11 AA) Hops	Pellet	11	Whirlpool at 76 °C	20 min		6.5%
45 g	Mosaic (12.5 AA)45 g Mosaic (12.5 AA) Hops	Pellet	12.5	Whirlpool at 76 °C	20 min		6.5%
45 g	Simcoe (12.7 AA)45 g Simcoe (12.7 AA) Hops	Pellet	12.7	Whirlpool at 76 °C	20 min		6.5%
50 g	Citra (11 AA)50 g Citra (11 AA) Hops	Pellet	11	Dry Hop	6 days		7.2%
50 g	Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops	Pellet	12.5	Dry Hop	6 days		7.2%
50 g	Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops	Pellet	12.7	Dry Hop	6 days		7.2%
75 g	Citra (11 AA)75 g Citra (11 AA) Hops	Pellet	11	Dry Hop	3 days		10.9%
75 g	Mosaic (12.5 AA)75 g Mosaic (12.5 AA) Hops	Pellet	12.5	Dry Hop	3 days		10.9%
75 g	Simcoe (12.7 AA)75 g Simcoe (12.7 AA) Hops	Pellet	12.7	Dry Hop	3 days		10.9%
690 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
230 g	Citra (11 AA) (Pellet) 230 g Citra (11 AA) (Pellet) Hops	9.09	33.3%
230 g	Mosaic (12.5 AA) (Pellet) 230 g Mosaic (12.5 AA) (Pellet) Hops	9.78	33.3%
230 g	Simcoe (12.7 AA) (Pellet) 230 g Simcoe (12.7 AA) (Pellet) Hops	10.5	33.3%
690 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
52 L	Strike	69 °C	67 °C	90 min
40 L	Sparge	76 °C	76 °C	45 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Calcium Chloride (anhydrous)	Water Agt	Mash	90 min.
2.50 g	Epsom Salt	Water Agt	Mash	90 min.
6 g	Table Salt	Water Agt	Mash	90 min.
5 g	Wyeast - Beer Nutrient	Other	Boil	15 min.
12 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	45 min.
2.50 g	Epsom Salt	Water Agt	Sparge	45 min.
6 g	Table Salt	Water Agt	Sparge	45 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 483 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.01 bar Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Hazy IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	50	250	15	5
Use Epsom Salt, 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.
Mash Chemistry and Brewing Water Calculator

Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. 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 90 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. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh.

Last Updated and Sharing

720

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Brews

Public: Yup, Shared
Last Updated: 2020-10-14 22:41 UTC
Snapshot Created: 2020-10-04 18:44 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Mujoose #10

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