Mujoose #33

210 calories 22.4 g
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 69.07 liters
Post Boil Size: 61.42 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 210 calories (Per )
Carbs: 22.4 g (Per )
URL: https://www.chchbrew.club/2021jasecompresults
Created Tuesday May 24th 2022
1.068
1.018
6.6%
31.0
9.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Gladfield - American Ale Malt12 kg American Ale Malt 37.3 2.54 75%
1.20 kg Gladfield - Big O, Malted Oats1.2 kg Big O, Malted Oats 27.5 2.28 7.5%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 7.5%
1 kg Gladfield - Gladiator Malt1 kg Gladiator Malt 37.3 5.08 6.3%
0.60 kg Gladfield - Sour Grapes Malt Acid0.6 kg Sour Grapes Malt Acid 12.4 2.03 3.8%
16 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 First Wort 0 min 5.98 1.4%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 First Wort 0 min 6.18 1.4%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 First Wort 0 min 6.9 1.4%
15 g Citra15 g Citra Hops Pellet 11 Whirlpool at 88 °C 40 min 1.32 2.2%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Whirlpool at 88 °C 40 min 1.5 2.2%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool at 88 °C 40 min 1.52 2.2%
35 g Citra35 g Citra Hops Pellet 11 Whirlpool at 82 °C 30 min 2.31 5.1%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Whirlpool at 82 °C 30 min 2.63 5.1%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Whirlpool at 82 °C 30 min 2.67 5.1%
45 g Citra45 g Citra Hops Pellet 11 Whirlpool at 76 °C 20 min 6.5%
45 g Mosaic45 g Mosaic Hops Pellet 12.5 Whirlpool at 76 °C 20 min 6.5%
45 g Simcoe45 g Simcoe Hops Pellet 12.7 Whirlpool at 76 °C 20 min 6.5%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 19 °C 6 days 7.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 19 °C 6 days 7.2%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop at 19 °C 6 days 7.2%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop at 14 °C 3 days 10.9%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop at 14 °C 3 days 10.9%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Dry Hop at 14 °C 3 days 10.9%
690 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
52 L Strike 67 °C 60 min
40 L Sparge 76 °C 45 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Epsom Salt Water Agt Mash 1 hr.
9 g Potassium Chloride Other Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
5 g Wyeast - Beer Nutrient Other Boil 15 min.
1 ml Lactic acid - 88% Water Agt Sparge 0 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:
1.25 (M cells / ml / ° P) 1037 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 1 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 40 200 55 0
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

Based on Weldwerk Brewings Juicy Bits NEIPA, Mujoose is super smooth and juicy.

It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

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

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. 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), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.



Award Winning Recipe
View Count: 387
Brew Count: 1
Last Updated: 2022-05-28 19:55 UTC

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