Fresh Mujoose #42 - Beer Recipe - Brewer's Friend

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Fresh Mujoose #42

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 80.22 liters
Post Boil Size: 74 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Friday March 29th 2024
1.069
1.018
6.7%
20.5
9.7
5.4
4.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.30 kg Gladfield - American Ale Malt16.3 kg American Ale Malt 37.3 2.54 76.5%
1.60 kg Gladfield - Big O, Malted Oats1.6 kg Big O, Malted Oats 27.5 2.28 7.5%
1.60 kg Gladfield - Wheat Malt1.6 kg Wheat Malt $ 2.60 / kg
$ 4.16 		38.8 2.13 7.5%
1.40 kg Gladfield - Gladiator Malt1.4 kg Gladiator Malt 37.3 3.6 6.6%
400 g Gladfield - Sour Grapes Acid Malt400 g Sour Grapes Acid Malt 12.4 2.03 1.9%
21.30 kg / $ 4.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 First Wort 90 min 6.23 3.6%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 First Wort 90 min 7.08 3.6%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 First Wort 90 min 7.19 3.6%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 19 °C 4 days 11.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 19 °C 4 days 11.9%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop at 19 °C 4 days 11.9%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop at 19 °C 2 days 17.9%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop at 19 °C 2 days 17.9%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Dry Hop at 19 °C 2 days 17.9%
420 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Calcium Chloride (dihydrate) Water Agt Mash --
14 g Gypsum Water Agt Mash --
6 g Epsom Salt Water Agt Mash --
14 g Table Salt Water Agt Mash --
7 g Wyeast - Beer Nutrient Other Boil 15 min.
1 ml Lactic acid - 88% Water Agt Sparge --
1 ml ALDC Other Primary --
2 g Aromazyme Other Primary --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.76 bar       Temp: 2 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Mujoose
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 250 15 5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Strike 69 °C 67 °C 60 min
50 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 78.78 L. Suggest reducing initial water volume to 45.4 L and adding 33.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.98 L. Suggest reducing strike water volume to 31.34 L and adding 16.58 L sparge/top-off. 47.9
Strike water volume at mash thickness of 2.3 L/kg 47.9
Mash volume with grains 62
Grain absorption losses -21.3
Remaining sparge water volume (equipment estimates 53.1 L) 54.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 78.8 L) 80.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 70 L) 74
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 74 L) 70
Total: 102.4  
Equipment Profile Used: System Default
 
Notes

50L into BK50 with 1 pack + 5L Starter of Wyeast 1318 London Ale III
19L into keg to cool down for racking onto 3rd Gen Bohemian Lager yeast cake in SS25

Replaced Whirlpool pellet hops with 1kg of fresh hops (NZ Cascade, WTD005, Saaz, Colegate, Orange Sunrise, Rakau, Wakatu, Motueka)

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  • Last Updated: 2024-04-16 08:16 UTC