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Juicifer

237 calories 17.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Smashface
Calories: 237 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Wednesday June 8th 2016
1.078
1.009
9.0%
60.9
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Pale 2-Row4.7 kg Pale 2-Row 38 2.5 84.6%
0.28 kg Belgian - Aromatic0.275 kg Aromatic 33 38 5%
0.58 kg Corn Sugar - Dextrose0.58 kg Corn Sugar - Dextrose 46 0.5 10.4%
5.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Topaz40 g Topaz Hops Leaf/Whole 11.5 Boil 60 min 49.18 28.6%
50 g Citra50 g Citra Hops Leaf/Whole 11 Boil 5 min 11.72 35.7%
50 g Citra50 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 35.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g lemon peel Spice Boil 5 min.
2 each lemon juice Spice Boil 5 min.
30 g yuzu peel Herb Secondary 3 days
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 80g       CO2 Level: 2.0 Volumes
 
Target Water Profile
DIPA1
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 10 4 30 175 21
5g Gypsum
1.5 Calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 65.5 °C 120 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.7 L) 28.5
Mash volume with grains (equipment estimates 34 L) 31.8
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 25.2 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Volume into fermentor 19
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

mash start 12.45

Boil start 3.50pm
Boil PH: 5.2

OG: 1.066 (without sugar addition)
OG: estimated 1.077 with sugar.
PH 4.47 (uncalibrated PH meter)

FG 1.009
PH 4

Bottled 22.06.16

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  • Last Updated: 2016-06-22 21:26 UTC