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The Cousins Juicy Punch NEIPA

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)

Created: Monday February 21st 2022

Original Gravity:

1.053

Final Gravity:

1.009

ABV (standard):

5.7%

IBU (tinseth):

33.6

SRM (morey):

4.2

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 kg	Bestmalz - BEST Pale ale20 kg BEST Pale ale	38.1	2.81	74.6%
2 kg	Gladfield - Harraways Flaked Wheat2 kg Harraways Flaked Wheat	35.4	1.6	7.5%
2 kg	Grain Millers - Flaked Oats2 kg Flaked Oats	34.6	1.5	7.5%
1.60 kg	Simpsons - Dextrin Malt1.6 kg Dextrin Malt	31	1.1	6%
1.20 kg	Rice Hulls1.2 kg Rice Hulls	0	0	4.5%
26.80 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Yakima Chief Hops - Mosaic30 g Mosaic Hops	Pellet	12.25	First Wort	61 min	8.8	1.7%
30 g	Yakima Chief Hops - Citra30 g Citra Hops	Pellet	13	First Wort	61 min	9.34	1.7%
30 g	Yakima Chief Hops - El Dorado30 g El Dorado Hops	Pellet	15	First Wort	61 min	10.78	1.7%
40 g	Yakima Chief Hops - Mosaic40 g Mosaic Hops	Pellet	12.25	Whirlpool at 80 °C	40 min	1.43	2.2%
40 g	Yakima Chief Hops - Citra40 g Citra Hops	Pellet	13	Whirlpool at 80 °C	40 min	1.52	2.2%
40 g	Yakima Chief Hops - El Dorado40 g El Dorado Hops	Pellet	15	Whirlpool at 80 °C	40 min	1.75	2.2%
90 g	Yakima Chief Hops - Mosaic90 g Mosaic Hops	Pellet	12.25	Whirlpool at 75 °C	30 min		5%
90 g	Yakima Chief Hops - Citra90 g Citra Hops	Pellet	13	Whirlpool at 75 °C	30 min		5%
90 g	Yakima Chief Hops - El Dorado90 g El Dorado Hops	Pellet	15	Whirlpool at 75 °C	30 min		5%
120 g	Yakima Chief Hops - Mosaic120 g Mosaic Hops	Pellet	12.25	Whirlpool at 70 °C	20 min		6.7%
120 g	Yakima Chief Hops - Citra120 g Citra Hops	Pellet	13	Whirlpool at 70 °C	20 min		6.7%
120 g	Yakima Chief Hops - El Dorado120 g El Dorado Hops	Pellet	15	Whirlpool at 70 °C	20 min		6.7%
130 g	Yakima Chief Hops - Mosaic130 g Mosaic Hops	Pellet	12.25	Dry Hop at 23 °C	8 days		7.2%
130 g	Yakima Chief Hops - Citra130 g Citra Hops	Pellet	13	Dry Hop at 23 °C	8 days		7.2%
130 g	Yakima Chief Hops - El Dorado130 g El Dorado Hops	Pellet	15	Dry Hop at 23 °C	8 days		7.2%
190 g	Yakima Chief Hops - Mosaic190 g Mosaic Hops	Pellet	12.25	Dry Hop at 15 °C	4 days		10.6%
190 g	Yakima Chief Hops - Citra190 g Citra Hops	Pellet	13	Dry Hop at 15 °C	4 days		10.6%
190 g	Yakima Chief Hops - El Dorado190 g El Dorado Hops	Pellet	15	Dry Hop at 15 °C	4 days		10.6%
1,800 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
600 g	Yakima Chief Hops - Mosaic (Pellet) 600 g Mosaic (Pellet) Hops	10.23	33.4%
600 g	Yakima Chief Hops - Citra (Pellet) 600 g Citra (Pellet) Hops	10.86	33.4%
600 g	Yakima Chief Hops - El Dorado (Pellet) 600 g El Dorado (Pellet) Hops	12.53	33.4%
1,800 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
76.8 L	mash pH 5.4	Strike	73 °C	65 °C	60 min
	mash out	Temperature	65 °C	75 °C	1 min
93.2 L		Sparge	--	77 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 24 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Servomyces		Other	Boil	10 min.
4 each	Protofloc		Water Agt	Boil	12 min.

Yeast

Lallemand - Verdant IPA

Amount:	77 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 550 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.7 bar Temp: 1 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
125	10	18	190	90	17
RO water adjustment: Baking Soda NaHCO3 4gr Gypsum CaSO4 18gr Calcium Chloride CaCl2 62gr Epsom Salt MgSO4 15gr Canning Salt NaCl 5gr
Mash Chemistry and Brewing Water Calculator

Notes

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

Recipe Photos

Last Updated and Sharing

261

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Brews

Public: Yup, Shared
Last Updated: 2022-12-15 11:52 UTC

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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