Juicy Bits - New England Style IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Juicy Bits - New England Style IPA

202 calories 15.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: A Enneking
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday April 5th 2017
1.062
1.008
7.1%
75.1
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 79.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.5%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 5.7%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Mosaic0.15 oz Mosaic Hops Pellet 13.6 First Wort 0 min 7.89 1.6%
0.15 oz Citra0.15 oz Citra Hops Pellet 13 First Wort 0 min 7.54 1.6%
0.15 oz Zythos0.15 oz Zythos Hops Pellet 10.9 First Wort 0 min 6.33 1.6%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 13.6 Whirlpool 40 min 4.07 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 13 Whirlpool 40 min 3.89 2.2%
0.20 oz Zythos0.2 oz Zythos Hops Pellet 10.9 Whirlpool 40 min 3.27 2.2%
0.45 oz Mosaic0.45 oz Mosaic Hops Pellet 13.6 Whirlpool 30 min 9.17 4.9%
0.45 oz Citra0.45 oz Citra Hops Pellet 13 Whirlpool 30 min 8.76 4.9%
0.45 oz Zythos0.45 oz Zythos Hops Pellet 10.9 Whirlpool 30 min 7.35 4.9%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 13.6 Whirlpool 20 min 6.11 6.6%
0.60 oz Citra0.6 oz Citra Hops Pellet 13 Whirlpool 20 min 5.84 6.6%
0.60 oz Zythos0.6 oz Zythos Hops Pellet 10.9 Whirlpool 20 min 4.9 6.6%
0.65 oz Mosaic0.65 oz Mosaic Hops Pellet 13.6 Dry Hop 8 days 7.1%
0.65 oz Citra0.65 oz Citra Hops Pellet 13 Dry Hop 8 days 7.1%
0.65 oz Zythos0.65 oz Zythos Hops Pellet 10.9 Dry Hop 8 days 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 13.6 Dry Hop 4 days 10.9%
1 oz Citra1 oz Citra Hops Pellet 13 Dry Hop 4 days 10.9%
1 oz Zythos1 oz Zythos Hops Pellet 10.9 Dry Hop 4 days 10.9%
9.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
1.50 ml Lactic Acid Water Agt Mash --
2 g Gypsum Water Agt Mash --
6 g Calcium Chloride Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
3 ml Lactic Acid (Sparge water) Water Agt Other --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
84.3%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 139 grams       CO2 Level: 2.6 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 11 72 168 111 51
Adjust to
175 - 200 ppm chloride
75 - 100 ppm sulfate
125 - 150 ppm calcium
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 150 °F 60 min
18 qt Fly Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.14 20.6  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Going into fermentor 5 20  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Mash at 150F for 60 mins
Add half of the water salt additions to the mash and the rest at sparge.
Add the FWH hops during runoff to allow hops to steep in hot wort as the mash is sparged.
Boil for 60 mins
Follow whirlpool hops schedule. Turn off whirlpool for last hops addition (the 20 min addition)
Pitch yeast and ferment at 67F for 3 days then raise temp 2 degrees each day until you reach 73F.
Pack at 2.6 vols
IBU's Target = 80

Pours hazy dark orange with creamy head. Juicy hop aroma, big citrus and tropical fruit. Flavor is lots of orange and tropical fruit with bready malt backbone and some piney resiny bitterness in the finish. Mouthfeel medium bodied with smooth carbonation. Serve in glass.

Last Updated and Sharing
 
4,833
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-14 19:22 UTC