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Gaius Julius Caesar

216 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday September 15th 2019
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1.065
1.017
6.7%
66.0
10.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 38.5%
5 lb United Kingdom - Golden Promise5 lb Golden Promise 37 3 38.5%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 15.4%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 12.8 Boil 60 min 21.09 3.3%
1.50 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds1.5 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds Hops Pellet 6.1 Boil 20 min 18.26 9.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 12.8 Boil 15 min 15.7 4.9%
1.50 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds1.5 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds Hops Pellet 6.1 Boil 10 min 10.93 9.8%
3.50 oz Citra3.5 oz Citra Hops Pellet 12.8 Whirlpool at 108 °F 60 min 23%
1.50 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds1.5 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds Hops Pellet 6.1 Whirlpool at 108 °F 60 min 9.8%
4.50 oz Citra4.5 oz Citra Hops Pellet 12.8 Dry Hop 4 days 29.5%
1.50 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds1.5 oz Hops Direct - Mandarina Bavaria (6.1 AA) / 0.38 Pounds Hops Pellet 6.1 Dry Hop 4 days 9.8%
15.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
4.39 ml Phosphoric acid Water Agt Mash 1 hr.
0.28 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
12.80 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.40 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.70 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 26 78 120 140 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal 5.2 pH Infusion -- 156 °F 60 min
Mash Out Temperature -- 168 °F 15 min
3 gal Sparge Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.03 g | 36.1 qt) 8.38 33.5  
Mash volume with grains (equipment estimates 10.07 g | 40.3 qt) 9.42 37.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Volume into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/tree-house-brewing-company-julius-clone/

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

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  • Last Updated: 2020-04-25 13:59 UTC