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Juicy Fruit

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Wednesday January 22nd 2020

Fever Dream Hazy IPA

by No Nrg

OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 61

Mango NEIPA

OG: 1.062 FG: 1.015 ABV: 6.2% IBU: 71

Bowie In Space

OG: 1.062 FG: 1.014 ABV: 6.4% IBU: 75

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

71.3

SRM (morey):

5.5

Mash pH

5.3

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Golden Promise10 lb Golden Promise	37	3	76.9%
1 lb	United Kingdom - Malted Naked Oats1 lb Malted Naked Oats	33	1.3	7.7%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	3.8%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	7.7%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	CTZ0.5 oz CTZ Hops	Pellet	15.5	Boil	60 min	27.39	7.7%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 170 °F	20 min	4.34	15.4%
1 oz	sabro1 oz sabro Hops	Pellet	14	Whirlpool at 170 °F	20 min	5.53	15.4%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop at 68 °F	8 days	7.49	15.4%
1 oz	Sabro1 oz Sabro Hops	Pellet	14	Dry Hop at 68 °F	8 days	9.53	15.4%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop at 68 °F	4 days	7.49	15.4%
1 oz	Sabro1 oz Sabro Hops	Pellet	14	Dry Hop at 68 °F	4 days	9.53	15.4%
6.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	CTZ (Pellet) 0.49999999885628 oz CTZ (Pellet) Hops	27.39	7.7%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops	19.32	46.2%
3 oz	sabro (Pellet) 2.9999999931377 oz sabro (Pellet) Hops	24.59	46.2%
6.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Infusion	160 °F	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Gypsum		Water Agt	Boil	1 hr.
1 tsp	Calcium Chloride (dihydrate)		Water Agt	Boil	1 hr.

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:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

16811

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92.7	7	50	154.4	82.8	81
Mash Chemistry and Brewing Water Calculator

Notes

Used Mecca Grade Lamonta instead of Golden Promise
BIAB for Mash. No sparge or lauter.
May split batch into 2 different fermenters and try a different hop paired with citra. Either ferment in carboys or kegs with an airlock form gas-in side. Will use 1/2 amount of hops in each batch.
Sabro hops and Azacca hops

Brewed 2/9/20 (Added minerals in mash. Add to boil next time)
!st Pre Boil was 1.052(Decided dillute)
Pre Boil 1.046. (After adding 1.2 G water to pre-boil)
pH=5.45
OG=1.056
2.75 G went into each fermentor
FG=1.012
ABV=5.75%

Last Updated and Sharing

464

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Brews

Public: Yup, Shared
Last Updated: 2020-03-10 19:06 UTC

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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Juicy Fruit

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