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Julius | Tree House Brewing (approximation) Braumeister 20L

207 calories
Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK
Rating:
52

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1.063
1.014
6.48%
43.5
5.47
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg German - Pale Ale3.5 kg Pale Ale 39 2.3 59.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 17.1%
600 g Flaked Oats600 g Flaked Oats 33 2.2 10.3%
200 g Rice Hulls200 g Rice Hulls 0 0 3.4%
250 g Turbinado250 g Turbinado - (late addition) 44 10 4.3%
150 g German - Carapils150 g Carapils 35 1.3 2.6%
100 g Canadian - Honey Malt100 g Honey Malt 37 25 1.7%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 0.9%
5.85 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
8 g Warrior8 g Warrior HopsPellet16Boil60 min15.52
50 g Citra50 g Citra HopsPellet11Whirlpool at 80 °C20 min13.1
50 g Mosaic50 g Mosaic HopsPellet12.5Whirlpool at 80 °C20 min14.88
50 g Simcoe50 g Simcoe HopsPellet12.7Dry Hop5 days
50 g Mosaic50 g Mosaic HopsPellet12.5Dry Hop5 days
50 g Citra50 g Citra HopsPellet11Dry Hop5 days
 
Mash Guidelines
Amount Description Type Temp Time
28 LProteinInfusion50 C15 min
0 Lmash inInfusion64 C30 min
0 Lmash outInfusion72 C40 min
0 L--78 C15 min
 
Other Ingredients
Amount Name Type Use Time
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil10 min.
 
Yeast
Amount:
1
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
17.8 - 23.3 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile: Recipe: Julius | Tree House Brewing (approximation) Braumeister 20L
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
Mash Chemistry and Brewing Water Calculator
 
Notes
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

27l to mash / Mash PH 5.4
No sparge
Boil PH 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 20c˚"10/15 days"

Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
50g Simcoe

*2nd Dry Hop at Stable Gravity (5 days)
50g Citra
50g Mosaic

CO2 level 2.4 vols.
This recipe is shared.
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View Count: 18031
Brew Count: 37
Last Updated: 2018-06-09 18:21 UTC