Jesus Juice - Beer Recipe - Brewer's Friend

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Jesus Juice

210 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 60 min
Batch Size: 5.625 gallons (ending kettle volume)
Pre Boil Size: 6.86 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 89% (ending kettle)
Source: Jon Stough
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday May 5th 2020
1.064
1.011
6.9%
15.9
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 29.8%
2 lb Crisp Malting - Finest Maris Otter2 lb Finest Maris Otter 38 3 10.8%
1.50 lb Briess - White Wheat Raw1.5 lb White Wheat Raw 34.5 2 8.1%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1.4%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 6.8%
2.66 lb Blueberry2.66 lb Blueberry - (late fermenter addition) 4.95 0 14.4%
2.66 lb Blackberry2.66 lb Blackberry - (late fermenter addition) 3.6 0 14.4%
2.66 lb Strawberry2.66 lb Strawberry - (late fermenter addition) 3.15 0 14.4%
18.48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Pekko0.6 oz Pekko Hops Pellet 15 Boil 15 min 15.91 60%
0.40 oz Pekko0.4 oz Pekko Hops Pellet 15 Boil 0 min 40%
1 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.89 gal Strike 163 °F 150 °F 60 min
4.68 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.89 11.6  
Mash volume with grains 3.63 14.5  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume 5.38 21.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.86 27.4  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.41 g | 21.7 qt) 5.63 22.5  
Estimated amount in fermentor 5.63 22.5  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

A beautiful Belgian with a fruit tang. I've made this recipe many times and it's a favorite at my house. For the fruit addition, I use 8 lbs of Walmart frozen mixed berries. I add them in the primary fermenter after fermentation is done around 7 days after pitch. I let them ferment out for a week or 2 and then cold crash, keg and use gelatin to fine.

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  • Last Updated: 2020-05-05 19:20 UTC