Jules (Z) - Beer Recipe - Brewer's Friend

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Jules (Z)

198 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 11.8 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: beerboon
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday May 24th 2020
1.065
1.012
6.9%
40.1
11.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Finland - Pale Ale Malt2 kg Pale Ale Malt 36 2 56.7%
800 g Finland - Wheat Malt800 g Wheat Malt 38 2 22.7%
300 g Flaked Oats300 g Flaked Oats 33 2.2 8.5%
100 g Brown Sugar100 g Brown Sugar - (late boil kettle addition) 45 15 2.8%
100 g Candi Syrup - Belgian Candi Syrup - D-180100 g Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 2.8%
100 g Rice Hulls100 g Rice Hulls 0 0 2.8%
100 g United Kingdom - Cara Malt100 g Cara Malt 35 17.5 2.8%
30 g German - Acidulated Malt30 g Acidulated Malt - (late boil kettle addition) 27 3.4 0.8%
3,530 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Boil 60 min 14.52 3.8%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 78 °C 20 min 11.96 19.2%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool at 78 °C 20 min 13.59 19.2%
25 g Magnum25 g Magnum Hops Pellet 11.5 Dry Hop Day 5 19.2%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop Day 5 19.2%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop Day 5 19.2%
130 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Gypsum Water Agt Mash --
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5l kegs       CO2 Level: 2.4 Volumes
 
Target Water Profile
Helsinki, Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 1 6 5 8 68
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Dough In Temperature -- 40 °C 20 min
Mash 1 Infusion -- 62 °C 40 min
Mash 2 Infusion -- 71 °C 80 min
Mash Out Temperature -- 79 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.2
Mash volume with grains 14.4
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 10.4 L) 5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.3 L) 13
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 11.8 L) 11.8
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.6 L) 11.5
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

Ferment at 25˚C ~ 10-15 days

3rd day of fermentation (Krausen): Dry Hop 25g Magnum

after stable SG: Dry Hop 25g Citra + 25g Mosaic

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  • Last Updated: 2020-05-24 10:53 UTC