Julius | Tree House Brewing (approximation) Braumeister 20L - BIAB American IPA Homebrew Beer Recipe

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Julius | Tree House Brewing (approximation) Braumeister 20L

AnteK

Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AnteK
Rating:

<EMBED>

Original Gravity:

1.063

Final Gravity:

1.014

ABV (standard):

6.48%

IBU (tinseth):

43.5

SRM (morey):

5.47

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.5 kg	German - Pale Ale3.5 kg Pale Ale	39	2.3	59.8%
1 kg	German - Wheat Malt1 kg Wheat Malt	37	2	17.1%
600 g	Flaked Oats600 g Flaked Oats	33	2.2	10.3%
200 g	Rice Hulls200 g Rice Hulls	0	0	3.4%
250 g	Turbinado250 g Turbinado - (late addition)	44	10	4.3%
150 g	German - Carapils150 g Carapils	35	1.3	2.6%
100 g	Canadian - Honey Malt100 g Honey Malt	37	25	1.7%
50 g	German - Acidulated Malt50 g Acidulated Malt	27	3.4	0.9%
5.85 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU
8 g	Warrior8 g Warrior Hops	Pellet	16	Boil	60 min	15.52
50 g	Citra50 g Citra Hops	Pellet	11	Whirlpool at 80 °C	20 min	13.1
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Whirlpool at 80 °C	20 min	14.88
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Dry Hop	5 days
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	5 days
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	5 days

Show Summary View

Mash Guidelines

Amount	Description	Type	Temp	Time
28 L	Protein	Infusion	50 C	15 min
0 L	mash in	Infusion	64 C	30 min
0 L	mash out	Infusion	72 C	40 min
0 L		--	78 C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Yeast Nutrient1 each Yeast Nutrient	Fining	Boil	10 min.

Yeast

Wyeast - London Ale III 1318

Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	17.8 - 23.3 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 243 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

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.

Photos