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WeldWerks Brewing Juicy Bits NEIPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.52 gallons
Post Boil Size: 6.27 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewing / Neil Fisher
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Tuesday August 24th 2021

Original Gravity:

1.060

Final Gravity:

1.014

ABV (standard):

6.1%

IBU (tinseth):

8.9

SRM (morey):

5.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 67°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale Ale10 lb Pale Ale	37	3.5	78.4%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.8%
12 oz	American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt)	33	1.8	5.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.15 oz	Citra (11 AA)0.15 oz Citra (11 AA) Hops	Pellet	12.5	First Wort	0 min	0.65	1.6%
0.15 oz	El Dorado (15.7 AA)0.15 oz El Dorado (15.7 AA) Hops	Pellet	14.8	First Wort at 202 °F	0 min	0.76	1.6%
0.15 oz	Mosaic (12.5 AA)0.15 oz Mosaic (12.5 AA) Hops	Pellet	13.1	First Wort	0 min	7.44	1.6%
0.20 oz	Citra (11 AA)0.2 oz Citra (11 AA) Hops	Pellet	12.5	Whirlpool at 160 °F	40 min		2.2%
0.20 oz	El Dorado (15.7 AA)0.2 oz El Dorado (15.7 AA) Hops	Pellet	14.8	Whirlpool at 160 °F	40 min		2.2%
0.20 oz	Mosaic (12.5 AA)0.2 oz Mosaic (12.5 AA) Hops	Pellet	13.1	Whirlpool at 160 °F	40 min		2.2%
0.45 oz	Citra (11 AA)0.45 oz Citra (11 AA) Hops	Pellet	12.5	Whirlpool at 160 °F	30 min		4.9%
0.45 oz	El Dorado (15.7 AA)0.45 oz El Dorado (15.7 AA) Hops	Pellet	14.8	Whirlpool at 160 °F	30 min		4.9%
0.45 oz	Mosaic (12.5 AA)0.45 oz Mosaic (12.5 AA) Hops	Pellet	13.1	Whirlpool at 160 °F	30 min		4.9%
0.60 oz	Citra (11 AA)0.6 oz Citra (11 AA) Hops	Pellet	12.5	Whirlpool at 160 °F	20 min		6.6%
0.60 oz	El Dorado (15.7 AA)0.6 oz El Dorado (15.7 AA) Hops	Pellet	14.8	Whirlpool at 160 °F	20 min		6.6%
0.60 oz	Mosaic (12.5 AA)0.6 oz Mosaic (12.5 AA) Hops	Pellet	13.1	Whirlpool at 160 °F	20 min		6.6%
1 oz	Citra (11 AA)1 oz Citra (11 AA) Hops	Pellet	12.5	Dry Hop (High Krausen)	4 days		10.9%
1 oz	El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops	Pellet	14.8	Dry Hop (High Krausen)	4 days		10.9%
1 oz	Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops	Pellet	13.1	Dry Hop (High Krausen)	4 days		10.9%
0.65 oz	Citra (11 AA)0.65 oz Citra (11 AA) Hops	Pellet	12.5	Dry Hop	8 days		7.1%
0.65 oz	El Dorado (15.7 AA)0.65 oz El Dorado (15.7 AA) Hops	Pellet	14.8	Dry Hop	8 days		7.1%
0.65 oz	Mosaic (12.5 AA)0.65 oz Mosaic (12.5 AA) Hops	Pellet	13.1	Dry Hop	8 days		7.1%
9.15 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.05 oz	Citra (11 AA) (Pellet)	0.65	33.3%
3.05 oz	El Dorado (15.7 AA) (Pellet)	0.76	33.3%
3.05 oz	Mosaic (12.5 AA) (Pellet)	7.44	33.3%
9.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.27 gal		Infusion	158 °F	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 614 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	0	0	175	90	0
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium. Add half of the water salt additions to the mash and the rest at sparge.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 149°F (65°C) for 60 minutes.

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.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

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.

Last Updated and Sharing

536

Views

Brews

Public: Yup, Shared
Last Updated: 2021-09-02 21:59 UTC
Snapshot Created: 2021-08-24 21:52 UTC
Link To Parent Recipe

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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WeldWerks Brewing Juicy Bits NEIPA

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