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Juicy Bits

579 calories 60.9 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 51.7 liters
Post Boil Size: 47.7 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: GAR
Calories: 579 calories (Per 1L)
Carbs: 60.9 g (Per 1L)
Created: Friday April 3rd 2026
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OG: 1.052 FG: 1.010 ABV: 5.5% IBU: 17

1.062
1.016
6.0%
17.0
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg Viking - Pilsner Malt4.4 kg Pilsner Malt 37 1.9 34.8%
3.80 kg Canada Malting - CMC 2-ROW MALT3.8 kg CMC 2-ROW MALT 36 1.75 30%
1.20 kg American - White Wheat1.2 kg American - White Wheat 40 2.8 9.5%
1 kg Flaked Oats1 kg Flaked Oats $ 0.00 / kg
$ 0.00 		33 2.2 7.9%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 7.9%
0.54 kg American - Carapils (Dextrine Malt)0.54 kg American - Carapils (Dextrine Malt) 33 1.8 4.3%
0.46 kg Corn Sugar - Dextrose0.46 kg Corn Sugar - Dextrose 42 0.5 3.6%
0.26 kg Rice Hulls0.256 kg Rice Hulls 0 0 2%
12.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Citra56 g Citra Hops Pellet 11 Whirlpool at 88 °C 20 min 4.82 11.4%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Whirlpool at 87 °C 20 min 6.69 11.4%
56 g Mosaic56 g Mosaic Hops Pellet 12.5 Whirlpool at 88 °C 20 min 5.48 11.4%
108 g Citra108 g Citra Hops Pellet 11 Dry Hop at 88 °C 3 days 22%
108 g El Dorado108 g El Dorado Hops Pellet 15.7 Dry Hop at 88 °C 3 days 22%
108 g Mosaic108 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 22%
492 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
4 g Gypsum Water Agt Mash 1 hr.
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - British Ale V OYL-011
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 180 90 69
Add:
Gypsum: 4g
Epsom Salt ( MgSO4): 4g
NaCl: 1g
CaCl2: 13g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 78C Infusion -- 68 °C 60 min
30 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.54 L. Suggest reducing initial water volume to 45.4 L and adding 7.14 L sparge/top-off.  
Strike water volume at mash thickness of 2.4 L/kg 29.3
Mash volume with grains 37.3
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 36.1 L) 35.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 52.5 L) 51.7
Boil off losses -5.7
Post boil Volume (equipment estimates 46.8 L) 47.7
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46.9 L) 46
Total: 64.5  
Equipment Profile Used: System Default
 
Notes

Starter with 1L for 24 hours


Dry Hop (Day 12 for 3 days):
2 oz Citra
2 oz El Dorado
2 oz Mosiac


Note: calls for 1kg of flaked oats, only had 200g so I added an addtional 600g of flaked wheat to compensate

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  • Last Updated: 2026-04-04 16:00 UTC