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Little Juice Coupe

198 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Hazy
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.67 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday November 16th 2024
1.060
1.014
6.1%
0.0
5.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Great Western - California Select 2-Row Malt9 lb California Select 2-Row Malt 37 2 54.4%
2 lb Viking - Vienna2 lb Vienna 37 3.6 12.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 6%
1 lb Briess - White Wheat Malt1 lb White Wheat Malt 39.1 2.5 6%
10 oz Bestmalz - BEST Chit Malt10 oz BEST Chit Malt 23 1.4 3.8%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3%
4.50 oz German - Acidulated Malt4.5 oz Acidulated Malt 27 3.4 1.7%
2 oz American - Pale 6-Row2 oz Pale 6-Row 35 1.8 0.8%
16.53 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 160 °F 15 min 6.2%
1 oz Barth-Haas - Centennial1 oz Centennial Hops Pellet 10.5 Whirlpool at 160 °F 15 min 6.2%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Whirlpool at 160 °F 15 min 12.3%
6 oz Yakima Valley Hops - LUPOMAX BRU-16 oz LUPOMAX BRU-1 Hops Pellet 19.5 Whirlpool at 160 °F 15 min 36.9%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 1.5%
4 oz Yakima Valley Hops - Citra4 oz Citra Hops Pellet 13.1 Dry Hop at 60 °F 4 days 24.6%
2 oz Yakima Valley Hops - LUPOMAX BRU-12 oz LUPOMAX BRU-1 Hops Pellet 19.5 Dry Hop at 60 °F 4 days 12.3%
16.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
3 g Oxblox 3D $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1.60 g Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1 g Ascorbic Acid $ 0.00 / oz
$ 0.00 		Water Agt Primary 7 days
2 ml Lactic acid $ 0.00 / oz
$ 0.00 		Water Agt Primary 7 days
4 g CellarScience - FermFed $ 0.00 / oz
$ 0.00 		Other Primary 0 min.
2 g CellarScience - Tropic Thunder $ 0.00 / oz
$ 0.00 		Other Primary 0 min.
1 ml ALDC $ 0.00 / oz
$ 0.00 		Water Agt Secondary 0 min.
3 g Ascorbic Acid $ 0.00 / oz
$ 0.00 		Water Agt Kegging 0 min.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- CellarScience - NE Hazy
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 9 6 200 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Strike 147 °F 147 °F 60 min
2.8 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 7.03 28.1  
Mash volume with grains 8.35 33.4  
Grain absorption losses -2.07 -8.3  
Remaining sparge water volume (equipment estimates 1.92 g | 7.7 qt) 1.96 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 6.67 26.7  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 5.88 g | 23.5 qt) 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 8.99 35.9
Equipment Profile Used: System Default
 
Notes

Do not use Glucabuster during mash. Will ruin haze.

Pitch at 70 F

Fermentation should take 3 days at 80 F.

Add Ascorbic acid and ALDC enzyme with dry hops to minimize hop creep and production of diacetyl.

Add dry hops just after peak fermentation to take advantage of biotransformation.

Avoid contact with Oxygen. All transfers must be closed.

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  • Last Updated: 2026-07-26 21:42 UTC