J Down - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

J Down

215 calories 21.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 88%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday December 22nd 2021
Similar Recipes

Hazy Orang IPA

by GolF

OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

Orange Dreamsicle Milkshake IPA

by crawmcgraw

OG: 1.067 FG: 1.018 ABV: 6.3% IBU: 35

Kveik turbo NEIPA

by s.stefansson

OG: 1.057 FG: 1.011 ABV: 6.0% IBU: 31

1.065
1.015
6.6%
31.9
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10.7%
22 lb Thomas Fawcett - Golden Promise Pale Ale Malt22 lb Golden Promise Pale Ale Malt 36.8 2.65 78.6%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 5.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.6%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 1.8%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - CTZ0.5 oz CTZ Hops Pellet 15.6 Boil 5 min 2.19 2.8%
3 oz Yakima Valley Hops - LUPOMAX Amarillo3 oz LUPOMAX Amarillo Hops Lupulin Pellet 14.5 Whirlpool at 170 °F 30 min 8.78 16.7%
3.50 oz Yakima Valley Hops - LUPOMAX Citra3.5 oz LUPOMAX Citra Hops Pellet 18 Whirlpool at 170 °F 30 min 12.72 19.4%
3 oz Yakima Valley Hops - LUPOMAX Cashmere3 oz LUPOMAX Cashmere Hops Pellet 13.5 Whirlpool at 170 °F 30 min 8.18 16.7%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop (High Krausen) 7 days 11.1%
2 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)2 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop (High Krausen) 7 days 11.1%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 5.6%
1 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)1 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Dry Hop 3 days 5.6%
2 oz Yakima Valley Hops - Simcoe2 oz Simcoe Hops Lupulin Pellet 14.5 Dry Hop 0 days 11.1%
18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 6 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 10 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 4 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 2 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.75 gal (55 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 1.75 gal (7 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.44 33.8  
Mash volume with grains 10.6 42.4  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 8.86 g | 35.4 qt) 8.44 33.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.67 g | 54.7 qt) 13.25 53  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 11.86 47.4  
Hops absorption losses (whirlpool, hop stand) -0.36 -1.4  
Going into fermentor 11.5 46  
Total: 16.88 67.5
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
493
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-08 19:55 UTC