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Hop Juice Pale Ale

184 calories 16.9 g 12 oz
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Made in the Shade
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Monday August 26th 2019
1.056
1.011
5.9%
51.45
7.89
5.43
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 75.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.9%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 7.5%
1 lb Honey Malt1 lb Honey Malt 37 25 7.5%
13.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil at 212 °F 60 min 51.45 18.2%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 40 min 9.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 40 min 9.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 40 min 9.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 40 °F 2 days 18.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 40 °F 2 days 18.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop at 40 °F 2 days 18.2%
5.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal Infusion 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add Gypsum to water before mash
Mash Chemistry and Brewing Water Calculator
 
Notes

Use fruity hops-Citra, Mosaic, Galaxy, Azaaca, Sabro, Bru-1, or Idaho 7.

Dry Hop during Primary and 5 days after for 4 days.
Ferment 14 days total.
Cold crash

Hop Hands Clone-Use WLP001 yeast.

Brewed 8/20. Used teaspoon of Voss starter at 95F. 3 days until reached FG of 1.012. Cold crashed 2 days. Dry Hopped 2 days.
Orange color. Hazy and juicy with notes of orange. Thick head. No off flavors.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-22 16:05 UTC
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