King Julian

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 600 liters (fermentor volume)
Pre Boil Size: 580 liters
Post Boil Size: 550 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 90% (brew house)
Hop Utilization: 84%
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)

Created: Monday April 27th 2026

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

5.9%

IBU (tinseth):

52.4

SRM (morey):

7.2

Mash pH

n/a

Cost R

6,944.52

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
112 kg	Crisp Malting - Best Ale112 kg Best Ale	R 26.96 / kg R 3,019.52	37.5	3	80%
7 kg	American - Wheat7 kg Wheat		38	1.8	5%
7 kg	Belgian - CaraMunich7 kg CaraMunich		33	50	5%
14 kg	Quaker - Rolled Oats14 kg Rolled Oats		4	1	10%
140 kg / R 3,019.52

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
600 g	Barth-Haas - Simcoe600 g Simcoe Hops	Pellet	13	Boil at 100 °C	60 min	24.96	11.5%
300 g	Tradition300 g Tradition Hops	Pellet	6.7	Boil	60 min	6.43	5.8%
1 kg	Simcoe1 kg Simcoe Hops	Pellet	12.7	Whirlpool	0 min	10.58	19.2%
1 kg	Mosaic1 kg Mosaic Hops	Pellet	12.5	Whirlpool	0 min	10.42	19.2%
1 kg	simcoe cryo1 kg simcoe cryo Hops	Pellet	12.7	Dry Hop (High Krausen)	1 days		19.2%
1 kg	Nectaron1 kg Nectaron Hops	Pellet	8.1	Dry Hop	4 days		19.2%
300 g	Mosaic300 g Mosaic Hops	Extract	12.5	Dry Hop	0 days		5.8%
5.20 kg / R 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
600 g	Barth-Haas - Simcoe (Pellet) 600 g Simcoe (Pellet) Hops	24.96	11.5%
300 g	Tradition (Pellet) 300 g Tradition (Pellet) Hops	6.43	5.8%
1 kg	Simcoe (Pellet) 1 kg Simcoe (Pellet) Hops	10.58	19.2%
1 kg	Mosaic (Pellet) 1 kg Mosaic (Pellet) Hops	10.42	19.2%
1 kg	simcoe cryo (Pellet) 1 kg simcoe cryo (Pellet) Hops		19.2%
1 kg	Nectaron (Pellet) 1 kg Nectaron (Pellet) Hops		19.2%
300 g	Mosaic (Extract) 300 g Mosaic (Extract) Hops		5.8%
5.20 kg / R 0.00

Yeast

AEB - Fermoale AY4

Amount:	10 Each	Cost:	R 392.50 / each R 3,925.00
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 3096 B cells required

R 3,925.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Rand Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			65 °C	--	--
Starting Mash Thickness: 3.2 L/kg

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 560.2 L. Suggest reducing initial water volume to 45.4 L and adding 514.8 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 486.36 L	403.2
Strike water volume at mash thickness of 3.2 L/kg	403.2
Mash volume with grains (equipment estimates 426.4 L)	486.4
Grain absorption losses	-126
Remaining sparge water volume (equipment estimates 270.4 L)	290.2
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	13.5
Pre boil volume (equipment estimates 560.2 L)	580
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-4.5
Post boil Volume	550
Hops absorption losses (whirlpool, hop stand)	-10
Top off amount	60
Going into fermentor	600
Total:	693.4
Equipment Profile Used:	System Default

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Last Updated: 2026-04-27 12:44 UTC

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King Julian