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Mujoose #37

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 69.07 liters
Post Boil Size: 61.42 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
URL: https://www.chchbrew.club/2021jasecompresults

Created: Saturday June 24th 2023

brut ipa

OG: 1.061 FG: 1.014 ABV: 6.1% IBU: 22

Mujoose #35 - Pirate Pesto

by Wolf Pack Brewing

OG: 1.067 FG: 1.018 ABV: 6.6% IBU: 20

Original Gravity:

1.068

Final Gravity:

1.018

ABV (standard):

6.6%

IBU (tinseth):

20.3

SRM (daniels):

9.7

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 19°C
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Carbs: {{ stats.carbs | number:1 }} g / 1.25ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Gladfield - American Ale Malt12 kg American Ale Malt	37.3	2.54	76.2%
1.20 kg	Gladfield - Big O, Malted Oats1.2 kg Big O, Malted Oats	27.5	2.28	7.6%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	7.6%
1 kg	Gladfield - Gladiator Malt1 kg Gladiator Malt	37.3	3.6	6.3%
0.35 kg	Gladfield - Sour Grapes Acid Malt0.35 kg Sour Grapes Acid Malt	12.4	2.03	2.2%
15.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Citra10 g Citra Hops	Pellet	11	Boil	15 min	2.53	1.4%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Boil	15 min	2.87	1.4%
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	Boil	15 min	2.92	1.4%
15 g	Citra15 g Citra Hops	Pellet	11	Whirlpool at 88 °C	40 min	1.32	2.2%
15 g	Mosaic15 g Mosaic Hops	Pellet	12.5	Whirlpool at 88 °C	40 min	1.5	2.2%
15 g	Simcoe15 g Simcoe Hops	Pellet	12.7	Whirlpool at 88 °C	40 min	1.52	2.2%
35 g	Citra35 g Citra Hops	Pellet	11	Whirlpool at 82 °C	30 min	2.31	5.1%
35 g	Mosaic35 g Mosaic Hops	Pellet	12.5	Whirlpool at 82 °C	30 min	2.63	5.1%
35 g	Simcoe35 g Simcoe Hops	Pellet	12.7	Whirlpool at 82 °C	30 min	2.67	5.1%
45 g	Citra45 g Citra Hops	Pellet	11	Whirlpool at 76 °C	20 min		6.5%
45 g	Mosaic45 g Mosaic Hops	Pellet	12.5	Whirlpool at 76 °C	20 min		6.5%
45 g	Simcoe45 g Simcoe Hops	Pellet	12.7	Whirlpool at 76 °C	20 min		6.5%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop at 10 °C	4 days		7.2%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop at 10 °C	4 days		7.2%
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Dry Hop at 10 °C	4 days		7.2%
75 g	Citra75 g Citra Hops	Pellet	11	Dry Hop at 4 °C	2 days		10.9%
75 g	Mosaic75 g Mosaic Hops	Pellet	12.5	Dry Hop at 4 °C	2 days		10.9%
75 g	Simcoe75 g Simcoe Hops	Pellet	12.7	Dry Hop at 4 °C	2 days		10.9%
690 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
230 g	Citra (Pellet) 230 g Citra (Pellet) Hops	6.16	33.3%
230 g	Mosaic (Pellet) 230 g Mosaic (Pellet) Hops	7	33.3%
230 g	Simcoe (Pellet) 230 g Simcoe (Pellet) Hops	7.11	33.3%
690 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
60 L	Strike	68 °C	67 °C	60 min
25 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
22 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
10 g	Gypsum	Water Agt	Mash	--
4 g	Epsom Salt	Water Agt	Mash	--
10 g	Table Salt	Water Agt	Mash	--
5 g	Wyeast - Beer Nutrient	Other	Boil	15 min.
2 ml	Lactic acid - 88%	Water Agt	Sparge	--
2 ml	ALDC	Other	Primary	--
2.50 g	Aromazyme	Other	Primary	--

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1037 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

Mujoose

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	50	250	15	5
Use Epsom Salt, 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.
Mash Chemistry and Brewing Water Calculator

Notes

Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.

Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.

Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.

Silver in River Valley 2022 Competition 22/05/2022

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 152°F (67°C) for 60 minutes or until conversion is complete. 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 90 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), drop temp to 14C and add the first dry-hop addition. About 3 days later do a cone dump and add the second dry-hop addition for another 3 days. Cold crash to 1C and then do another cone dump.
Package at 2.6 volumes of CO2 and consume fresh.

Award Winning Recipe

Last Updated and Sharing

769

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Brews

Public: Yup, Shared
Last Updated: 2023-06-24 18:37 UTC
Snapshot Created: 2023-06-24 02:38 UTC
Link To Parent Recipe

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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Mujoose #37

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