Gettin Jiggy Wit It Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Gettin Jiggy Wit It

49 calories 6.6 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Post Boil Gravity: 1.015 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 49 calories (Per 12oz)
Carbs: 6.6 g (Per 12oz)
Created: Monday January 4th 2021
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 22.2%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 33.3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 22.2%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L - (late boil kettle addition) 35 10 22.2%
2.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 16.56 25%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 75%
2 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.84 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 159 °F
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Phosphoric acid Water Agt Mash 0 min.
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 10 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 3 17 11 30 52
Mash Chemistry and Brewing Water Calculator

Updating from brew book. 1018 target OG was 1015. 1008 target FG was about 1006 or 1007. Need to end up at a higher FG for body. Forgot phosphoric acid and late crystal approach. Mash was about 155.


  • considered using maltose negative yeast which will have much lower attenuation and arrive at a higher FG but im not sure...just tasted an three notch NA ipa which tasted like wort. switching back to 1056. currently saying 2% but im thinking with higher mash temp it maybe wont do that well. changing yeast to london and knocking down attenuation from 75 to 55. we also have low diastatic power of 20 something going for us.
  • adding some phosphoric acid for mash pH
  • changing crystal malt to "late addition - kettle" - not going to include it in the mash. i think i will steep it in the wort while its heating. this drops the abv from 2.3 to 1.8
  • did brief research on high mash temp - they recommend 152-162 as examples so i think 159 is a good target.

    initial recipe formulation.
    using half pound wheat malt. currently says ill get to .8% but i think with the really low DP it wont. alternatively if you use just one oz of base malt it will say 0.5 or 0.6.

    remember to mash high at 159 as well

    to do :
  • find out if maltose negative yeast is available. i think this is the way to go to get to a higher FG
  • consider using lactose to boost FG (ick!)
  • check what temp you should mash at. i was thinking 155 at least. what happens at 159?

    referencing last years brew for notes.

    and byo article :
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  • Public: Yup, Shared
  • Last Updated: 2021-01-29 17:35 UTC
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