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Juicier Trip

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.1 gallons
Post Boil Size: 6.78 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Monday July 3rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner $ 2.25 / lb
$ 18.00 		37 1.8 55.3%
1.25 lb Flaked Oats1.25 lb Flaked Oats $ 0.00 / lb
$ 0.00 		33 2.2 8.6%
1.68 lb US - Flaked Wheat1.68 lb Flaked Wheat $ 2.49 / lb
$ 4.18 		34 2 11.6%
2.03 lb Briess - Wheat Malt, White2.03 lb Wheat Malt, White 39.1 2.5 14%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt $ 2.29 / lb
$ 1.15 		34.5 1.5 3.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.9%
14.46 lbs / $ 23.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops $ 1.99 / oz
$ 1.99 		Pellet 13.8 Boil 0 min 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 6.3%
1 oz Simcoe1 oz Simcoe Hops $ 1.99 / oz
$ 1.99 		Pellet 12.5 Boil 0 min 6.3%
1 oz Galaxy1 oz Galaxy Hops $ 1.75 / oz
$ 1.75 		Pellet 15 Boil 0 min 6.3%
1 oz El Dorado1 oz El Dorado Hops $ 1.99 / oz
$ 1.99 		Pellet 13.8 Whirlpool at 180 °F 20 min 6.58 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 20 min 5.96 6.3%
1 oz Simcoe1 oz Simcoe Hops $ 1.99 / oz
$ 1.99 		Pellet 12.5 Whirlpool at 180 °F 20 min 5.96 6.3%
1 oz Galaxy1 oz Galaxy Hops $ 1.75 / oz
$ 1.75 		Pellet 15 Whirlpool at 180 °F 20 min 7.15 6.3%
2 oz Simcoe2 oz Simcoe Hops $ 1.99 / oz
$ 3.98 		Pellet 12.5 Dry Hop 7 days 12.5%
2 oz Galaxy2 oz Galaxy Hops $ 1.75 / oz
$ 3.50 		Pellet 15 Dry Hop 7 days 12.5%
2 oz Simcoe2 oz Simcoe Hops $ 1.99 / oz
$ 3.98 		Pellet 12.5 Dry Hop 2 days 12.5%
2 oz Galaxy2 oz Galaxy Hops $ 1.75 / oz
$ 3.50 		Pellet 15 Dry Hop 2 days 12.5%
16 oz / $ 26.42
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Yeast Nutrient $ 1.00 / oz
$ 0.83 		Water Agt Mash 15 min.
1.90 g Gypsum Water Agt Mash 1 hr.
4.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 hr.
$ 0.83
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
71.4%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal No sparge with BIAB. Just 10-15 minute mash out at 168° Infusion 154 °F 154 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.89 23.6  
Mash volume with grains 6.97 27.9  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 3.27 g | 13.1 qt) 4.14 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 8.1 32.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.78 27.1  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.63 g | 26.5 qt) 5.5 22  
Total: 10.03 40.1
Equipment Profile Used: System Default
 
Notes

If you don’t do BIAB just mash with half the water and sparge with the other.

First dry hop do at heigh Krausen (3 days into active fermentation). Dry hop for 7 days

After 7 day initial dry hop remove dry hops if possible and dry hop the second round for 2 to 3 days. Then package.

Try to ferment at 66° if possible.

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  • Last Updated: 2023-09-08 21:55 UTC