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Nitwit Juice

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.05 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 85% (brew house)
Source: RJ Maillie
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Thursday November 24th 2022
1.057
1.013
5.8%
10.3
3.7
5.8
59.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Rice Pale4 lb Rice Pale $ 2.88 / lb
$ 11.52 		28 1.4 54.2%
11 oz US - Buckwheat Pale11 oz Buckwheat Pale $ 4.26 / lb
$ 2.93 		31 2.5 9.3%
11 oz US - Oat Malt Pale11 oz Oat Malt Pale $ 4.30 / lb
$ 2.96 		28 2 9.3%
11 oz US - Quinoa Flaked11 oz Quinoa Flaked $ 5.20 / lb
$ 3.58 		31 1 9.3%
11 oz Rolled Oats11 oz Rolled Oats $ 0.00 / oz
$ 0.00 		33 2.2 9.3%
8 oz US - Rice Hulls8 oz Rice Hulls $ 3.98 / lb
$ 1.99 		0.1 1 6.8%
2 oz Maltodextrin2 oz Maltodextrin $ 0.50 / oz
$ 1.00 		39 0 1.7%
118 oz / $ 23.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Goldings7 g Goldings Hops $ 0.04 / g
$ 0.28 		Pellet 5.4 Boil 60 min 10.26 100%
7 g / $ 0.28
 
Other Ingredients
Amount Name Cost Type Use Time
7.25 ml Ceremix Flex $ 0.13 / ml
$ 0.94 		Other Mash 1 min.
7.25 ml Ondea Pro $ 0.17 / ml
$ 1.23 		Other Mash 1 min.
7.25 ml Termamyl SC DS $ 0.10 / ml
$ 0.73 		Other Mash 1 min.
0.75 g Whirlfloc $ 0.09 / g
$ 0.06 		Fining Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
49 oz Red Raspberry Puree $ 0.66 / oz
$ 32.34 		Flavor Primary 7 days
$ 35.30
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
78.2%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 7 8 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.1 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
6.8 qt Sparge Sparge -- 175 °F --
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 3.26 13.1  
Mash volume with grains 3.84 15.4  
Grain absorption losses -0.91 -3.6  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 1.93 7.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 4.51 g | 18 qt) 4.05 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.2 20.8
Equipment Profile Used: System Default
 
Notes

-Heat wort to 80° before pitching yeast and Ferment at 80°.
-After 5-7 days of primary fermentation, add fruit and ferment for an additional 7 days. Transfer to secondary if needed.
-Keg and carbonate 2 weeks.

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  • Last Updated: 2025-12-20 15:48 UTC