Juicy Bits Clone - Beer Recipe - Brewer's Friend

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Juicy Bits Clone

233 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.55 gallons
Post Boil Size: 11.05 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/tropical-haze-new-england-ipa/
Created: Monday February 5th 2024
1.070
1.019
6.7%
114.5
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb US - Pale 2-Row21 lb Pale 2-Row 37 1.8 77.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 7.4%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 7.4%
27 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Leaf/Whole 15 First Wort 0 min 11.69 2.1%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 40 min 7.49 4.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 8.51 4.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 40 min 9.7 4.3%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 30 min 14.98 8.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 17.02 8.5%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool 30 min 19.41 8.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 20 min 7.49 4.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 8.51 4.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 20 min 9.7 4.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 8 days 8.5%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 10.6%
2.50 oz Galaxy2.5 oz Galaxy Hops Pellet 14.25 Dry Hop 8 days 10.6%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 4.3%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 6.4%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 6.4%
23.50 oz / 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 888 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.75 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 185 85 0
4X3X9W7
2g Gypsum
4g Epsom Salt
1g Table Salt
10g Calcium Chloride
6g Baking Soda
Add to mash water
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.57 gal (50.28 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.28 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains (equipment estimates 11.89 g | 47.5 qt) 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 6.05 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.57 g | 50.3 qt) 12.55 50.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 11.05 44.2  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Top off amount 0.4 1.6  
Going into fermentor 11 44  
Total: 16.18 64.7
Equipment Profile Used: System Default
 
Notes

Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F (82° C) to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation.

On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.

Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days.

Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost!

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  • Last Updated: 2024-06-05 21:55 UTC
  • Snapshot Created: 2024-02-05 23:17 UTC
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