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Julius | Tree House Brewing (approximation) Braumeister 20L

207 calories
brewer logo
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:
52

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1.063
1.014
6.48%
43.5
5.47
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
3.5 kgGerman - Pale Ale3.5 kg Pale Ale392.359.8%
1 kgGerman - Wheat Malt1 kg Wheat Malt37217.1%
600 gFlaked Oats600 g Flaked Oats332.210.3%
200 gRice Hulls200 g Rice Hulls003.4%
250 gTurbinado250 g Turbinado - (late addition)44104.3%
150 gGerman - Carapils150 g Carapils351.32.6%
100 gCanadian - Honey Malt100 g Honey Malt37251.7%
50 gGerman - Acidulated Malt50 g Acidulated Malt273.40.9%
5.85 kg Total      
Hops
Amount Variety Type AA Use Time IBU
8 gWarrior8 g Warrior HopsPellet16Boil60 min15.52
50 gCitra50 g Citra HopsPellet11Whirlpool at 80 °C20 min13.1
50 gMosaic50 g Mosaic HopsPellet12.5Whirlpool at 80 °C20 min14.88
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 LProteinInfusion50 C15 min
0 Lmash inInfusion64 C30 min
0 Lmash outInfusion72 C40 min
0 L--78 C15 min
Other Ingredients
Amount Name Type Use Time
1 eachYeast Nutrient1 each Yeast NutrientFiningBoil10 min.
Yeast
Wyeast - London Ale III 1318
Amount:
1
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: Ipa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 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
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Recipe QR Code
View Count: 15954
Brew Count: 35
Last Updated: 2018-06-09 18:21 UTC
Other Brewers Who Brewed This Recipe:
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˚
Best
AnteK


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?

thanks!


AnteK • 12/05/2017 at 08:17pm
50gr


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
@Jdubya518

Good Question! Sometimes I start with 28l and sometimes 25l and 3l of Sparge. I prefer the first option!
Best
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
@engageant
Thnx for the message. 5 days
Best
Antek


Jonas_P • 01/07/2018 at 08:26pm
Hi!
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
@Jonas_P
Hi,

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
Best
AnteK


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

Colin


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:-)


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