Jack Jack II - Beer Recipe - Brewer's Friend

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Jack Jack II

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 16.3 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Gahr/Lervig/Norbrygg
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday August 7th 2014
1.053
1.013
5.4%
47.0
26.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pilsner2 kg Pilsner 38 2.77 85.1%
0.20 kg American - Caramel / Crystal 10L0.2 kg Caramel / Crystal 10L 35 25.19 8.5%
0.15 kg American - Caramel / Crystal 150L0.15 kg Caramel / Crystal 150L 33 398.79 6.4%
2.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 g Target0.5 g Target Hops Pellet 11.4 First Wort 0 min 1.09 1%
2.50 g Target2.5 g Target Hops Pellet 11.4 Boil 60 min 9.02 5.2%
14 g Amarillo14 g Amarillo Hops Pellet 8.8 Aroma 15 min 19.36 29.2%
13 g Chinook13 g Chinook Hops Pellet 13 Aroma 5 min 10.67 27.1%
9 g Citra9 g Citra Hops Pellet 12 Aroma 5 min 6.82 18.8%
9 g Citra9 g Citra Hops Pellet 12 Dry Hop 7 days 18.8%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.36 g Gips CaSO4 Water Agt Mash --
0.91 ml Lactic acid Water Agt Mash --
0.19 each Whirlfloc Fining Boil 15 min.
0.36 g NaCl Water Agt Mash --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Protein rest Infusion -- 51 °C 15 min
Sacc rest 1 Temperature -- 67 °C 30 min
Sacc rest 2 Temperature -- 72 °C 20 min
4.1 L Sparge Temperature -- 78 °C 5 min
5.6 L Sparge -- 78 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 5.9
Mash volume with grains 7.4
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 15.6 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.2 L) 16.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9.5
Going into fermentor 9.5
Total: 19.6  
Equipment Profile Used: System Default
 
Notes

Version II, a little more bitter hops and due to the amount of pale malt, increased boil time to 90 minutes. Color is in the dark end of the scale though also provide the body it need.

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  • Last Updated: 2014-10-07 16:21 UTC