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Julius | Tree House Brewing (approximation) Braumeister 20L

210 calories 21.6 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK
5.00 (2 Reviews)

Calories: 210 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created Tuesday May 16th 2017
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 63%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 15.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 7.9%
200 g Rice Hulls200 g Rice Hulls 0 0 3.1%
200 g Turbinado200 g Turbinado - (late addition) 44 10 3.1%
300 g German - Carapils300 g Carapils 35 1.3 4.7%
100 g Honey Malt100 g Honey Malt 37 25 1.6%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 0.8%
6.35 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Warrior8 g Warrior Hops Pellet 16 Boil 60 min 14.55 2.2%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 13.1 14%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 14.88 14%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 14%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 27.9%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 5 days 27.9%
358 g / 0.00
Mash Guidelines
Amount Description Type Temp Time
28 L Protein Infusion 50 °C 15 min
mash in Infusion 68 °C 80 min
mash out Infusion 78 °C 15 min
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
Wyeast - London Ale III 1318
1 Each
Attenuation (custom):
Optimum Temp:
18 - 23 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 261 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.4 Volumes
Target Water Profile
IPA by Brewfather
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 16 55 250 33
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.

Recipe Photos
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-26 19:42 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


cruxmaster67 06/12/2018 at 06:14pm

cruxmaster67 06/12/2018 at 06:18pm
Thinking about trying your recipe. Can you please clarify the "Yeast Nutrient" you are using. Are you using it for fining? Could I substitute Whirfloc? Or is it the regular yeast nutrient (Diammonium Phosphate) used to provide some food for your yeast? Specifically how much do you add please? Much Thanks:-)

Inoxi 01/31/2019 at 01:38pm
Hi Antek, how are you?
In previous batches using Oat, I've found that the more i put, the less circulation I get, having efficency problems over 200 grams.
(I usually force the total capacity, and use around 6,4 kg of malt). Not a problem without Flaked Oats.

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