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Julius Clone (AHA)

219 calories 23 carbs
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Sunday September 15th 2019
1.066
1.017
6.72%
66.38
10.08
5.2
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 43.1%
4.5 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 35.3%
1.25 lb German - CaraFoam1.25 lb CaraFoam 37 1.8 9.8%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 7.8%
8 oz Briess - Dextrose8 oz Dextrose 45.5 1 3.9%
12.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Warrior0.5 oz Warrior Hops Pellet 15 Boil 60 min 24.65 3.8%
0.5 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 20 min 16.92 3.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 12 Boil 15 min 14.68 5.7%
0.5 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 10 min 10.13 3.8%
1.5 oz Apollo1.5 oz Apollo Hops Pellet 17 Whirlpool at 108 °F 60 min 11.3%
3.5 oz Citra3.5 oz Citra Hops Pellet 12 Whirlpool at 108 °F 60 min 26.4%
1.5 oz Apollo1.5 oz Apollo Hops Pellet 17 Dry Hop 4 days 11.3%
4.5 oz Citra4.5 oz Citra Hops Pellet 12 Dry Hop 4 days 34%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal 5.2 pH Infusion 156 °F 60 min
gal Mash Out Temperature 168 °F 15 min
3 gal Sparge Fly Sparge 170 °F 15 min
 
Other Ingredients
Amount Name Type Use Time
0.5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
2.5 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
4.39 ml Phosphoric acid Water Agt Mash 1 hr.
0.28 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
12.8
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.4
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.7
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 26 78 120 140 0
Mash Chemistry and Brewing Water Calculator
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/tree-house-brewing-company-julius-clone/

Mash at 156°F (69°C) for one hour, adjusting pH to 5.2 with citric acid if necessary. Mash out at 168°F (76°C). Fly sparge at 168-170°F (76-77°C). Don’t use Whirlfloc or Irish moss in the boil. Chill to 108°F (42°C) and add whirlpool hops, stirring or whirlpooling to keep hops in suspension for 60 minutes. Chill to 70°F (21°C) and pitch dry yeast blend; do not pitch more WB-06 and T-58 than specified, as they will dominate the clean base strain. There is no need to hydrate the dry yeast prior to pitching and no need to aerate or oxygenate the wort. After 24 hours, lower fermentation temperature gradually to 64°F (18°C) over a 60-hour period, let fermentation run at 64° F for 4-5 days depending on yeast activity, and then add the dry hops to primary and ferment to completion (usually about 2 days). Take care to minimize oxygen uptake at all times after fermentation. Cold crash to 32°F (0°C) for 2 days, then closed-transfer to a keg and force carbonate.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-15 19:57 UTC
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