Juicy Fruit

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)

Created: Wednesday January 22nd 2020

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

71.3

SRM (morey):

5.5

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Golden Promise10 lb Golden Promise	37	3	76.9%
1 lb	United Kingdom - Malted Naked Oats1 lb Malted Naked Oats	33	1.3	7.7%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	3.8%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	7.7%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	CTZ0.5 oz CTZ Hops	Pellet	15.5	Boil	60 min	27.39	7.7%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 170 °F	20 min	4.34	15.4%
1 oz	sabro1 oz sabro Hops	Pellet	14	Whirlpool at 170 °F	20 min	5.53	15.4%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop at 68 °F	8 days	7.49	15.4%
1 oz	Sabro1 oz Sabro Hops	Pellet	14	Dry Hop at 68 °F	8 days	9.53	15.4%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop at 68 °F	4 days	7.49	15.4%
1 oz	Sabro1 oz Sabro Hops	Pellet	14	Dry Hop at 68 °F	4 days	9.53	15.4%
6.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	CTZ (Pellet) 0.49999999885628 oz CTZ (Pellet) Hops	27.39	7.7%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops	19.32	46.2%
3 oz	sabro (Pellet) 2.9999999931377 oz sabro (Pellet) Hops	24.59	46.2%
6.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Gypsum		Water Agt	Boil	1 hr.
1 tsp	Calcium Chloride (dihydrate)		Water Agt	Boil	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

16811

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92.7	7	50	154.4	82.8	81
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal		Infusion	160 °F	150 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume	8.88	35.5
Mash volume with grains	9.92	39.7
Grain absorption losses	-1.63	-6.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.02 g \| 28.1 qt)	7	28
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume	5.5	22
Hops absorption losses (whirlpool, hop stand)	-0.08	-0.3
Top off amount	0.08	0.3
Volume into fermentor	5.5	22
Total:	8.88	35.5
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
2/9/2020 4:39 PM over 4 years ago	+0	Pre-Boil Gravity	1.046		5.45		2/9/2020 5:49 PM over 4 years ago
2/9/2020 5:49 PM over 4 years ago	+0	Boil Complete	1.056	5.5 Gallons			7/27/2020 4:58 PM over 3 years ago	spliting batch

Notes

Used Mecca Grade Lamonta instead of Golden Promise
BIAB for Mash. No sparge or lauter.
May split batch into 2 different fermenters and try a different hop paired with citra. Either ferment in carboys or kegs with an airlock form gas-in side. Will use 1/2 amount of hops in each batch.
Sabro hops and Azacca hops

Brewed 2/9/20 (Added minerals in mash. Add to boil next time)
!st Pre Boil was 1.052(Decided dillute)
Pre Boil 1.046. (After adding 1.2 G water to pre-boil)
pH=5.45
OG=1.056
2.75 G went into each fermentor
FG=1.012
ABV=5.75%

Last Updated and Sharing

396

Views

Brews

Public: Yup, Shared
Last Updated: 2020-03-10 19:06 UTC

Brewer's Friend

Juicy Fruit