Barbi Juice Beer Recipe | BIAB Specialty IPA: New England IPA | Brewer's Friend
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Barbi Juice

139 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Len Modelewski
Calories: 139 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Monday January 13th 2020
1.042
1.012
3.9%
38.4
3.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 lb American - Pilsner5.1 lb Pilsner 37 1.8 54.8%
2.10 lb Flaked Oats2.1 lb Flaked Oats 33 2.2 22.6%
1.10 lb Flaked Barley1.1 lb Flaked Barley 32 2.2 11.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 10.8%
9.30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz El Dorado0.25 oz El Dorado Hops Pellet 15.7 Boil 60 min 16.15 4.2%
1.75 oz El Dorado1.75 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 0 min 11.97 29.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 5.45 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 4.79 16.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop at 68 °F 2 days 16.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 qt Steeping 162 °F 157 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Epsom Salt Water Agt Mash 1 hr.
3.60 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 min.
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 155 78 25
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 1/15
Strike temp 162, Grain temp Target mash temp156
Actual mash in temp 156.7
Mash out @ 152.4
Pre boil gravity 1.032
Whirlpool hops at 180 Chiller worked Real fast. Less than one gallon pumped through and wort temp dropped to 170. Fired burner again to get to 180. After 10min temp down to 165. Fired burner again on low for remainder of whirlpool. Hops out after 20min @ 175. Chiller back on and cooled to 76. Added 1/2gal wort to fermenter and then direct pitched WLP067 yeast and filled rest of fermenter.
4.9 gallons total with OG 1.041
Initially set temp @ 72. Dropped to 67 after 5 hrs.
30hrs after yeast pitch, Dry hopped and increased temp to 70
.
Dry hops out 3 days later. With gravity reading of 1.010.
Bottled 1/26 with 3.7oz priming sugar

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  • Public: Yup, Shared
  • Last Updated: 2020-05-04 20:57 UTC
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