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Julius Clone BYO

227.89 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday April 15th 2016
1.069
1.015
7.11%
43.91
5.04
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb American - Pale 2-Row2.75 lb Pale 2-Row 37 1.8 84.2%
1 oz Canadian - Honey Malt1 oz Honey Malt 37 25 1.9%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 7.7%
2 oz Flaked Oats2 oz Flaked Oats 33 2.2 3.8%
1.25 oz American - Carapils (Dextrine Malt)1.25 oz Carapils (Dextrine Malt) 33 1.8 2.4%
3.27 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 10 min 43.91 17.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 17.2%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 17.2%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 6.9%
0.60 oz Citra0.6 oz Citra Hops Pellet 11 Dry Hop 3 days 20.7%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 6.9%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 8.6 Dry Hop 3 days 13.8%
2.9 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1.75 gal Strike at 164 Infusion 156 °F 60 min
3 qt Sparge 212 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Murfreesboro (2014)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 5 11 16 6 155
Mash Chemistry and Brewing Water Calculator
 
Notes

USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE

USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE.

ADD TURBINADO AT 15 MIN LEFT IN THE BOIL

CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP.

DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS.

ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.


Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-12 19:43 UTC
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