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IR Juicy [MASTER]

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 26.5 liters (fermentor volume)
Pre Boil Size: 33.87 liters
Post Boil Size: 29.1 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Gord Maxwell
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)

Created: Thursday March 8th 2018

Original Gravity:

1.057

Final Gravity:

1.017

ABV (standard):

5.4%

IBU (tinseth):

96.5

SRM (morey):

8.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	German - Floor-Malted Bohemian Pilsner3 kg Floor-Malted Bohemian Pilsner	38	1.8	39.2%
3 kg	Munich - Light 10L3 kg Munich - Light 10L	33	10	39.2%
0.80 kg	Flaked Wheat0.8 kg Flaked Wheat	34	2	10.5%
0.80 kg	Flaked Oats0.8 kg Flaked Oats	33	2.2	10.5%
0.05 kg	German - Acidulated Malt0.05 kg Acidulated Malt	27	3.4	0.7%
7.65 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
124 g	Yakima Chief Hops - Amarillo124 g Amarillo Hops	$ 0.00 / g $ 0.00	Pellet	10	Boil	10 min	43.32	37.1%
60 g	Citra60 g Citra Hops		Pellet	11	Whirlpool at 88 °C	30 min	24.91	18%
60 g	Mosaic60 g Mosaic Hops		Pellet	12.5	Whirlpool at 88 °C	30 min	28.31	18%
45 g	Citra45 g Citra Hops		Pellet	11	Dry Hop	Day 4		13.5%
45 g	Mosaic45 g Mosaic Hops		Pellet	12.5	Dry Hop	Day 0		13.5%
334 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
124 g	Yakima Chief Hops - Amarillo (Pellet) 124 g Amarillo (Pellet) Hops	$ 0.00 / g $ 0.00	43.32	37.1%
105 g	Citra (Pellet) 105 g Citra (Pellet) Hops		24.91	31.5%
105 g	Mosaic (Pellet) 105 g Mosaic (Pellet) Hops		28.31	31.5%
334 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.3 L		Strike	75 °C	67 °C	60 min
Starting Mash Thickness: 2.67 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
6 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Escarpment Labs - Foggy London Ale

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 372 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Water and mash chemistry - Refer to saved water profile RJLCX3F. It presumes that you are including 100g acid malt in the starting grist. - Start 41L water (9L spring/32L R/O): 6g Gypsum, 6g CaCI. - No need to top up HLT for a FF (26.5L) batch
Mash Chemistry and Brewing Water Calculator

Notes

For volumes the presumption is that you have a yeast starter of 2L. Total volume should be 26.5L (24.5L + yeast starter) so if your yeast starter is not 2L, adjust accordingly.

Yeast
Foggy London Ale is the preferred yeast. If not that, then any good NEIPA yeast. Prepare yeast starter according to calculator @ Pro Brewer .75 (Ale)

Grist
Total 7.64 Kg grist with 1.6g flaked oats/wheat, (a shade over 20% of total). Just 50g of acid malt, dropped from 100g after JUICY 20.

Mash
Mash steps (41L = 9L spring/32L RO)

bring 41L in HLT to 167F.
Dough in 20L for [strike = 152F]
continue heating remaining 21L
Use HERMS to maintain 152 for an hour
Raise temp to 158F and hold for 15 minutes
bring to 170F (or close to it) with HERMS
Sparge using remaining 21L of kettle water
proceed to boil as soon as kettle starts to fill
fill kettle to 31L; top up any remaining runoff to maintain that level
Boil one hour. Add boil hops with ten minutes to go.
Let wort cool to 190F add hop-stand hops and insulate as best you can, let stand for a half hour

Hops
Any floral lemony hops work; the original recipe used Citra & Mosaic.
Amarillo boil (10 minute boil for 43 IBU, per BF recipe)
Citra Mosaic whirlpool (60g each) and dry hops (45g each)

Amarillo boil 10 minutes
Citra Mosaic hop stand @ 190F 30 minutes
Citra Mosaic dry hop for ~4 days (maybe up to 7).
Add dry hops as soon as strong fermentation shows signs of tapering off.

Fermentation
Fill FF to 26.5L. Take yeast starter into account. For example, if your yeast starter is 3.5L, fill FF to 23L and then add the yeast starter for a total of 26.5L.

Recipe Photos

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Last Updated: 2024-03-13 13:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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