Lil' Joose's Big Day Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Lil' Joose's Big Day

254 calories 23.1 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 5.4 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: WeldWerks
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday January 9th 2021
1.077
1.015
8.1%
49.8
7.0
5.3
31.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Barke Pilsner Malt10 lb Barke Pilsner Malt 1.23 / lb
12.30
37.03 1.75 64.4%
1 lb Flaked Wheat1 lb Flaked Wheat 1.75 / lb
1.75
34 2 6.4%
1 lb Flaked Oats1 lb Flaked Oats 1.75 / lb
1.75
33 2.2 6.4%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 1.95 / lb
1.46
33 1.8 4.8%
8 oz Simpsons - Premium English Caramalt8 oz Premium English Caramalt 1.95 / lb
0.98
32.6 23.04 3.2%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 2.8%
1.85 lb Weyermann - Barke Munich Malt1.85 lb Barke Munich Malt 37 8 11.9%
15.54 lbs / 18.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Amarillo (8.6 AA)14 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil at 203 °F 30 min 7.79 4.5%
14 g Citra (11 AA)14 g Citra (11 AA) Hops 2.25 / oz
1.11
Pellet 11 Boil at 203 °F 30 min 9.96 4.5%
14 g Mosaic (12.5 AA)14 g Mosaic (12.5 AA) Hops 2.25 / oz
1.11
Pellet 12.5 Boil at 203 °F 30 min 11.32 4.5%
14 g Simcoe (12.7 AA)14 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil at 203 °F 30 min 11.5 4.5%
14 g Amarillo (8.6 AA)14 g Amarillo (8.6 AA) Hops Pellet 8.6 Whirlpool at 170 °F 30 min 1.77 4.5%
14 g Citra (11 AA)14 g Citra (11 AA) Hops 2.25 / oz
1.11
Pellet 11 Whirlpool at 170 °F 30 min 2.26 4.5%
14 g Mosaic (12.5 AA)14 g Mosaic (12.5 AA) Hops 2.25 / oz
1.11
Pellet 12.5 Whirlpool at 170 °F 30 min 2.57 4.5%
14 g Simcoe (12.7 AA)14 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 170 °F 30 min 2.61 4.5%
1 oz Amarillo1 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop at 70 °F 7 days 9.1%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops 2.25 / oz
2.25
Pellet 11 Dry Hop at 70 °F 7 days 9.1%
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 7 days 9.1%
1 oz Amarillo (8.6 AA)1 oz Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop at 70 °F 3 days 9.1%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops 2.25 / oz
2.25
Pellet 11 Dry Hop at 70 °F 3 days 9.1%
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 3 days 9.1%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop at 70 °F 3 days 9.1%
310.45 g / 13.44
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 149 °F 60 min
3 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 - Coastal Haze Ale Yeast Blend WLP067
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 286 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

Accidentally used the barke munich and acid malt. Strike water was 160 but the grain cooled it down to 143ish. Used 2g calcium, 2g gypsum, 1g each of epsom and kosher salt in the mash. Added 5g of Fermaid O along with 1g gypsum and 4g calcium in the boil.

Initial fermentation temp during day 1 was around 66 deg F. Fermentation eventually reached 77 deg F on approx day 2. Fermentation slowed rapidly from day 2 to day 3. First dry hop on day 3.

Tasting Notes:

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.

Recipe Notes (Juicy Bits):

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: 2021-01-19 19:55 UTC
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