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Julius | Tree House Brewing (approximation) Braumeister 20L

222 calories
Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK

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Amount Fermentable PPG °L Bill %
5 kgGerman - Pale Ale5 kg Pale Ale392.384.7%
400 gFlaked Oats400 g Flaked Oats332.26.8%
200 gTurbinado200 g Turbinado - (late addition)44103.4%
100 gCanadian - Honey Malt100 g Honey Malt37251.7%
50 gGerman - Acidulated Malt50 g Acidulated Malt273.40.8%
150 gGerman - Carapils150 g Carapils351.32.5%
5.9 kg Total      
Amount Variety Type AA Use Time IBU
5 gWarrior5 g Warrior HopsPellet16Boil60 min9.39
50 gCitra50 g Citra HopsPellet11Whirlpool at 80 °C20 min18.34
50 gMosaic50 g Mosaic HopsPellet12.5Whirlpool at 80 °C20 min20.84
50 gSimcoe50 g Simcoe HopsPellet12.7Whirlpool at 80 °C20 min21.17
50 gSimcoe50 g Simcoe HopsPellet12.7Dry Hop5 days
50 gMosaic50 g Mosaic HopsPellet12.5Dry Hop5 days
50 gCitra50 g Citra HopsPellet11Dry Hop5 days
Mash Guidelines
Amount Description Type Temp Time
28 LTemperature50 C--
--ProteinInfusion50 C15 min
--mash inInfusion65 C90 min
--mash outInfusion78 C15 min
Other Ingredients
Amount Name Type Use Time
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil10 min.
Attenuation (custom):
Optimum Temp:
17.8 - 23.3 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
258 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.4 Volumes
Target Water Profile: NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
147 10 8 176 142 27
Mash Chemistry and Brewing Water Calculator
BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

27l to mash / Mash PH 5.4
No sparge
Boil PH 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 20c˚"10/15 days"

Dry Hop "5 days" 22c˚ (*1st Dry Hop at Krausen, 3˚ day of fermentation)
50g Simcoe

*2nd Dry Hop at Stable Gravity (5 days)
50g Citra
50g Mosaic

CO2 level 2.4 vols.
This recipe is shared.
Recipe QR Code
View Count: 9741
Brew Count: 22
Last Updated: 2018-02-03 22:41 UTC
Discussion about this recipe:
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AnteK 05/16/2017 at 01:43pm
5 of 5

Very very close "clone" recipe

umopapisdn 05/22/2017 at 04:41am
Curious, isn't 10°C (50°F) for fermentation a bit cold?

AnteK 05/22/2017 at 02:58pm
Hi Umopapisdn

Thanks for the message I just correct the temperature, the right is 19C˚

tristanshacklett 12/04/2017 at 05:00pm
AnteK, I see in the hop recipe it calls for 50g of Citra, but in your notes at the bottom i see 70. Should it be 70g for Citra?


AnteK 12/05/2017 at 08:17pm

Jdubya518 12/15/2017 at 10:29pm
Hi AnteK! Noticed in your recipes that you mention 25L for boil size, but then say 28L of total water. Do you start with 25 or 28? Thank you from the East Coast of the USA!

AnteK 12/15/2017 at 11:15pm

Good Question! Sometimes I start with 28l and sometimes 25l and 3l of Sparge. I prefer the first option!
AnteK from São Paulo - Brazil

engageant 12/19/2017 at 11:07pm
How long do you dry hop for the second time?

AnteK 12/20/2017 at 12:54am
Thnx for the message. 5 days

Jonas_P 01/07/2018 at 08:26pm
Isn't 79 dergees C a bit high for mash out?

Jonas_P 01/07/2018 at 08:37pm
... might be an automatic generated conversion.
Just calculated by hand and it became lower =)

AnteK 01/07/2018 at 09:49pm

Between 75 and 79˚C if fine, actually 79˚C is the limit. As the vessel has controlled temperature is ok do not run the risk of passing .... But it is more prudent between 75 to 78˚C.
About your calculation, depends of your efficiency. In my process is perfect!

Thanks a lot

Jonas_P 01/08/2018 at 08:54am
This is my first brew as a beginner. I'm using a grianfather and it's time to fill up the bottles tomorrow.
I have learned a lot during the last weeks and I realize that I did a few errors.
But so far it looks good.

ColinBuday 02/03/2018 at 10:41pm
5 of 5

Hi, would you recommend doing a secondary fermentation and if so how long before I transfer?

My second question, should my first dry hop addition ( 50g Simcoe) be added during primary fermentation (after 3 days) then finish with the 2nd dry hop during secondary with about 5 days remaining or until stable gravity?

I am relatively new to brewing so any help is much appreciated.

Thanks in advance


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