Fresh Mujoose #42

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 80.22 liters
Post Boil Size: 74 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Friday March 29th 2024

Original Gravity:

1.069

Final Gravity:

1.018

ABV (standard):

6.7%

IBU (tinseth):

20.5

SRM (daniels):

9.7

Mash pH

5.4

Cost $

4.16

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
16.30 kg	Gladfield - American Ale Malt16.3 kg American Ale Malt		37.3	2.54	76.5%
1.60 kg	Gladfield - Big O, Malted Oats1.6 kg Big O, Malted Oats		27.5	2.28	7.5%
1.60 kg	Gladfield - Wheat Malt1.6 kg Wheat Malt	$ 2.60 / kg $ 4.16	38.8	2.13	7.5%
1.40 kg	Gladfield - Gladiator Malt1.4 kg Gladiator Malt		37.3	3.6	6.6%
400 g	Gladfield - Sour Grapes Acid Malt400 g Sour Grapes Acid Malt		12.4	2.03	1.9%
21.30 kg / $ 4.16

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Citra15 g Citra Hops	Pellet	11	First Wort	90 min	6.23	3.6%
15 g	Mosaic15 g Mosaic Hops	Pellet	12.5	First Wort	90 min	7.08	3.6%
15 g	Simcoe15 g Simcoe Hops	Pellet	12.7	First Wort	90 min	7.19	3.6%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop at 19 °C	4 days		11.9%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop at 19 °C	4 days		11.9%
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Dry Hop at 19 °C	4 days		11.9%
75 g	Citra75 g Citra Hops	Pellet	11	Dry Hop at 19 °C	2 days		17.9%
75 g	Mosaic75 g Mosaic Hops	Pellet	12.5	Dry Hop at 19 °C	2 days		17.9%
75 g	Simcoe75 g Simcoe Hops	Pellet	12.7	Dry Hop at 19 °C	2 days		17.9%
420 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
140 g	Citra (Pellet) 140 g Citra (Pellet) Hops	6.23	33.4%
140 g	Mosaic (Pellet) 140 g Mosaic (Pellet) Hops	7.08	33.4%
140 g	Simcoe (Pellet) 140 g Simcoe (Pellet) Hops	7.19	33.4%
420 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
55 L	Strike	69 °C	67 °C	60 min
50 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.25 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
14 g	Gypsum	Water Agt	Mash	0 min.
6 g	Epsom Salt	Water Agt	Mash	0 min.
14 g	Table Salt	Water Agt	Mash	0 min.
7 g	Wyeast - Beer Nutrient	Other	Boil	15 min.
1 ml	Lactic acid - 88%	Water Agt	Sparge	0 min.
1 ml	ALDC	Other	Primary	0 min.
2 g	Aromazyme	Other	Primary	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:	1.0 (M cells / ml / ° P) 1178 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.76 bar Temp: 2 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Mujoose

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

50L into BK50 with 1 pack + 5L Starter of Wyeast 1318 London Ale III
19L into keg to cool down for racking onto 3rd Gen Bohemian Lager yeast cake in SS25

Replaced Whirlpool pellet hops with 1kg of fresh hops (NZ Cascade, WTD005, Saaz, Colegate, Orange Sunrise, Rakau, Wakatu, Motueka)

View Count: 536
Brew Count: 1
Last Updated: 2024-04-16 08:16 UTC

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