Electric Hop Candy Jr. - Beer Recipe - Brewer's Friend

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Electric Hop Candy Jr.

175 calories 18.7 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Post Boil Size: 12.4 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 90% (brew house)
Source: The Electric Brewery
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday November 17th 2019
1.053
1.014
5.1%
42.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb American - Pale 2-Row4.8 lb Pale 2-Row 37 1.8 24.9%
4.80 lb United Kingdom - Maris Otter Pale4.8 lb Maris Otter Pale 38 3.75 24.9%
2.90 lb American - White Wheat2.9 lb White Wheat 40 2.8 15%
2.90 lb Flaked Oats2.9 lb Flaked Oats 33 2.2 15%
2.90 lb American - Carapils (Dextrine Malt)2.9 lb Carapils (Dextrine Malt) 33 1.8 15%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 5.2%
19.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 First Wort 60 min 31.17 11.1%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Boil 5 min 11.3 22.2%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 0 min 11.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 0 min 11.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 11.1%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 1 days 11.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 11.1%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 11.1%
18 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
4 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.65 psi       Temp: 40 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 16 200 400 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 160 °F 90 min
Let set for 10 min at 168 Temperature -- 168 °F 10 min
fly sparge 90 min collect 13.9 G Fly Sparge -- 168 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.88 gal (55.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.88 gal (7.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.03 24.1  
Mash volume with grains 7.58 30.3  
Grain absorption losses -2.41 -9.7  
Remaining sparge water volume (equipment estimates 10.51 g | 42 qt) 10.53 42.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.88 g | 55.5 qt) 13.9 55.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.4 49.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.4 g | 49.6 qt) 12 48  
Total: 16.56 66.3
Equipment Profile Used: System Default
 
Notes

Water treated with brewing salts to our Hoppy New England flavour profile: Ca=100, Mg=18, Na=16, Cl=200, SO4=100 (Higher Chloride and lower Sulphate as compared to what is normally done with most American IPAs. This helps create the silky smooth and rich mouthfeel, pushing the hop flavours to be rounded and less sharp/dry). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.

The Flaked Oats (1-1.5L) do not need to be milled as they have already been rolled flat and toasted. Add them to the mash as is.

1.25 qt/lb mash thickness.

Single infusion mash at 160F for 90 mins.

While normal mash pH is typically 5.2-5.4 (when measured at mash temperature) you may want to aim on the higher end of this range to get a beer that is rounder/more full instead of sharp.

Raise to 168F mashout temperature and hold for 10 mins.

~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.

Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.

Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F). On our control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. Our control panel will quickly raise the temperature back to 180F and hold.

Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.

After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.

Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.

Pitch yeast and ferment at 68F (wort temperature). I use modified stainless fermenting buckets in wine fridges.

Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.

Continue to ferment at 68F (wort temperature) until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.

Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature, gently swirling a few times a day. We do not recommend using hop sacks or other containers as you'll get the best flavour extraction from the hops if you let them roam free.

After 3 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like most hop forward beers this New England Pale Ale is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using the Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.

We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.

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  • Last Updated: 2019-11-18 00:08 UTC