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Juicy Bits Clone

200 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 66% (ending kettle)
Source: WeldWerks
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Thursday July 2nd 2020
1.061
1.012
6.5%
18.9
5.4
5.6
44.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Pale 2-Row12 lb Pale 2-Row 1.50 / lb
18.00
37 1.8 78.7%
1 lb Flaked Wheat1 lb Flaked Wheat 1.75 / lb
1.75
34 2 6.6%
1 lb Flaked Oats1 lb Flaked Oats 1.75 / lb
1.75
33 2.2 6.6%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 1.95 / lb
1.46
33 1.8 4.9%
8 oz Simpsons - Premium English Caramalt8 oz Premium English Caramalt 1.95 / lb
0.98
32.6 23.04 3.3%
15.25 lbs / 23.94
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Citra (11 AA)4 g Citra (11 AA) Hops 2.25 / oz
0.32
Pellet 11 First Wort at 185 °F 0 min 5.31 1.6%
4 g El Dorado (15.7 AA)4 g El Dorado (15.7 AA) Hops 2.50 / oz
0.35
Pellet 15.7 First Wort at 185 °F 0 min 7.58 1.6%
4 g Mosaic (12.5 AA)4 g Mosaic (12.5 AA) Hops 2.25 / oz
0.32
Pellet 12.5 First Wort at 185 °F 0 min 6.03 1.6%
24 g Citra (11 AA)24 g Citra (11 AA) Hops 2.25 / oz
1.90
Pellet 11 Whirlpool at 150 °F 30 min 9.4%
24 g El Dorado (15.7 AA)24 g El Dorado (15.7 AA) Hops 2.50 / oz
2.12
Pellet 15.7 Whirlpool at 150 °F 30 min 9.4%
24 g Mosaic (12.5 AA)24 g Mosaic (12.5 AA) Hops 2.25 / oz
1.90
Pellet 12.5 Whirlpool at 150 °F 30 min 9.4%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops 2.25 / oz
2.25
Pellet 11 Dry Hop at 70 °F 8 days 11.2%
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops 2.50 / oz
2.50
Pellet 15.7 Dry Hop at 70 °F 8 days 11.2%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops 2.25 / oz
2.25
Pellet 12.5 Dry Hop at 70 °F 8 days 11.2%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops 2.25 / oz
2.25
Pellet 11 Dry Hop at 70 °F 4 days 11.2%
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops 2.50 / oz
2.50
Pellet 15.7 Dry Hop at 70 °F 4 days 11.2%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops 2.25 / oz
2.25
Pellet 12.5 Dry Hop at 70 °F 4 days 11.2%
254.10 g / 20.91
 
Mash Guidelines
Amount Description Type Temp Time
6.44 gal Infusion 149 °F 60 min
2.5 gal Sparge 170 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 5 10 185 90 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.

Whirlpool/hop stand for 20 mins.

Fermentation temp reached 78 after about 28 hours.

Dry hop #1 at about 48 hours.

Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.

El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.

Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.



OG should be 1.066, FG 1.015, ABV 6.7%

WATER

Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.

DIRECTIONS

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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  • Last Updated: 2020-08-26 20:53 UTC
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