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Juniper

Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)

Created: Monday March 2nd 2020

Original Gravity:

1.047

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

19.8

SRM (morey):

14.9

Mash pH

5.5

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.30 kg	United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale	38	3.75	72.7%
0.65 kg	German - Rye0.65 kg Rye	38	3.5	20.5%
0.15 kg	Crisp Malting - Brown Malt0.15 kg Brown Malt	32.7	65	4.7%
0.07 kg	United Kingdom - Roasted Barley0.065 kg Roasted Barley	29	550	2.1%
3.17 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5.8	Boil	60 min	14.54	50%
15 g	East Kent Goldings15 g East Kent Goldings Hops	Pellet	5.8	Boil	10 min	5.27	50%
30 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	East Kent Goldings (Pellet) 30 g East Kent Goldings (Pellet) Hops		19.81	100%
30 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
12.03 L	Infusion	65 °C	65 °C	60 min
10.5 L	Sparge	76 °C	75 °C	--
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
13.80 g	Juniper berries	Spice	Mash	1 hr.
5.50 g	Juniper berries	Spice	Boil	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.80 g	Gypsum	Water Agt	Mash	1 hr.
1.28 ml	Lactic acid	Water Agt	Mash	1 hr.
0.25 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 144 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.02 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Efficiency estimated at 70 due to 25% Rye in grainbill
IBUs calculated @ Brown Ale: .43 GU/ BU

First hops in sock, second in loose.

Pitched at 15, temp control to 18, no aeration, shake only.

08/03: 1.047, temp 18
09/03: temp 18.8
10/03: temp 20
11/03: temp 21
12/03: 1.011, temp 22
24/03 - Crash chilled to 2*C

Last Updated and Sharing

207

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Brews

Public: Yup, Shared
Last Updated: 2020-03-24 18:23 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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