Method:All Grain Style:Specialty IPA: New England IPA Boil Time:61 min Batch Size:120 liters
(fermentor volume) Pre Boil Size:145 liters Pre Boil Gravity:1.044
(recipe based estimate)
Post Boil Gravity:1.053
(recipe based estimate)
Efficiency: 80%
(brew house) Source:Cousins' craft beer Hop Utilization:97% Calories:244 calories
(Per 500ml)
Carbs:21 g
(Per 500ml)
Fermentation schedule:
Start fermenting at 19°C
Day 2 go to 20°C
Day 3 go to 21°C
Day 5 go to 22°C
Day 6 go to 23°C add first dry hop (SG1.020) and add
6 g. Aromazyme
Day 9 add 15 grams of Spring'Blanche yeast protein extract
Day 10 add second dry hop and go back to 15°C
Day 14 transfer in brite tank and add 40 grams ascorbic acid, then
slowly cool down to 1°C
Day 16 carbonate 5 days at 10.5/11.0 PSI
Day 21 bottling day
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Last Updated: 2022-12-15 11:52 UTC
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NEW Water Requirements:
The Cousins Juicy Punch NEIPA
Equipment Profile Used
System Default
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Water Requirements:
The Cousins Juicy Punch NEIPA
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Recipe Cost
€ (EUR)
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.
Gallons
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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