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Mujoose #50

Name: Mujoose #50
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 50 liters
Cuisine: Homebrewing
Ingredients: 7 kg German Pilsner Malt; 3 kg Golden Promise; 3 kg Wheat Malt; 1 kg Big O, Malted Oats; 1 kg Gladiator Malt; 20 g Citra Hops; 50 g Citra Hops; 50 g Riwaka Hops; 100 g Citra Hops; 100 g Riwaka Hops; 350 g Citra Hops; 350 g Riwaka Hops

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Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 64.6 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 74% (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: Friday July 24th 2026

New England IPA

by Wolf Pack Brewing

OG: 1.070 FG: 1.016 ABV: 7.1% IBU: 54

Mango Milkshake IPA V2

by Torben Vedel

OG: 1.057 FG: 1.013 ABV: 5.8% IBU: 60

Treehouse Brewing Julius IPA Clone

by Wolf Pack Brewing

OG: 1.061 FG: 1.014 ABV: 6.2% IBU: 63

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.2%

IBU (tinseth):

59.9

SRM (daniels):

9.6

Mash pH

5.3

Cost $

39.95

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 kg	Gladfield - German Pilsner Malt7 kg German Pilsner Malt	$ 3.20 / kg $ 22.40	36.3	2.03	46.7%
3 kg	United Kingdom - Golden Promise3 kg Golden Promise		37	3	20%
3 kg	Gladfield - Wheat Malt3 kg Wheat Malt	$ 2.60 / kg $ 7.80	38.8	2.13	20%
1 kg	Gladfield - Big O, Malted Oats1 kg Big O, Malted Oats	$ 3.40 / kg $ 3.40	27.5	2.28	6.7%
1 kg	Gladfield - Gladiator Malt1 kg Gladiator Malt	$ 3.40 / kg $ 3.40	37.3	5.08	6.7%
15 kg / $ 37.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Citra20 g Citra Hops	Pellet	11	First Wort	0 min	11.95	2%
50 g	Citra50 g Citra Hops	Pellet	11	Boil	60 min	25.38	4.9%
50 g	Riwaka50 g Riwaka Hops	Pellet	5.5	Boil	60 min	12.69	4.9%
100 g	Citra100 g Citra Hops	Pellet	11	Whirlpool at 80 °C	20 min	6.6	9.8%
100 g	Riwaka100 g Riwaka Hops	Pellet	5.5	Whirlpool at 80 °C	20 min	3.3	9.8%
350 g	Citra350 g Citra Hops	Pellet	11	Dry Hop at 14 °C	2 days		34.3%
350 g	Riwaka350 g Riwaka Hops	Pellet	5.5	Dry Hop at 14 °C	2 days		34.3%
1,020 g / $ 0.00

Show Summary View

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
40 L	Strike	18 °C	50 °C	15 min
	Infusion	50 °C	67 °C	60 min
45 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.25 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 g	Calcium Chloride (dihydrate) / 1.75 Grams	$ 0.04 / g $ 1.20	Water Agt	Mash	0 min.
1 g	Epsom Salt		Water Agt	Mash	0 min.
30 g	Phosphoric acid - 85% / 130 Grams	$ 0.05 / g $ 1.50	Water Agt	Mash	0 min.
10 g	Table Salt		Water Agt	Mash	0 min.
5 g	Phosphoric acid - 85% / 130 Grams	$ 0.05 / g $ 0.25	Water Agt	Sparge	0 min.
10 g	Wyeast - Beer Nutrient		Other	Boil	15 min.
2 g	Aromazyme		Other	Primary	0 min.
1 ml	D-Gone		Other	Primary	0 min.
$ 2.95

Yeast

Lallemand - Verdant IPA

Amount:	200 Milliliters	Cost:	$ 0.00 / g $ 0.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 1023 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.76 bar Temp: 2 °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.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Mash at 149°F (65°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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-08-22 17:45 UTC
Snapshot Created: 2026-07-24 00:23 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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Amount	Variety	IBU	Bill %
520 g	Citra (Pellet) 520 g Citra (Pellet) Hops	43.93	51%
500 g	Riwaka (Pellet) 500 g Riwaka (Pellet) Hops	15.99	49%
1,020 g / $ 0.00