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Brewfather TastyJuiceish 20210330

This document is a recipe for a 6% ABV New England IPA called TastyJuice`ish. It uses a grain bill of pale malt, flaked oats, and flaked rye. Late addition and dry hopping includes Citra, Ekuanot, and Mosaic hops. It has an IBU of 44 and SRM of 5. Fermentation is with White Labs English Ale WLP002 yeast at 20°C for 21 days with conditioning.

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55 views1 page

Brewfather TastyJuiceish 20210330

This document is a recipe for a 6% ABV New England IPA called TastyJuice`ish. It uses a grain bill of pale malt, flaked oats, and flaked rye. Late addition and dry hopping includes Citra, Ekuanot, and Mosaic hops. It has an IBU of 44 and SRM of 5. Fermentation is with White Labs English Ale WLP002 yeast at 20°C for 21 days with conditioning.

Uploaded by

cacalot93
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Generated 2021-03-30T12:52:52+07:00 - Brewfather - https://web.brewfather.

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TastyJuice`ish - 6%
New England IPA BrewZilla 35L
Author: Ullbrygg/CK Batch Size : 24 L
Boil Size : 27.21 L
Type: All Grain Post-Boil Vol : 25.21 L

IBU : 44 (Tinseth) Mash Water : 29.63 L


BU/GU : 0.72 Sparge Water : 4.66 L 5 SRM
Color : 5 SRM Boil Time : 60 min
Carbonation : 2.4 CO2-vol Total Water : 34.29 L

Pre-Boil Gravity : 1.057 Brewhouse Efficiency: 82.7%


Original Gravity : 1.061 Mash Efficiency: 83.4%
Final Gravity : 1.015
Mash Profile
Fermentables (18 lb) Mash steps template
14 lb - Chateau Chit Barley Malt Flakes 2.5 S... 35 °C - 10 min - Phytase
2 lb - Oats, Flaked 1 SRM (11.1%) 45 °C - 15 min - Glucanase
2 lb - Rye, Flaked 2 SRM (11.1%) 55 °C - 15 min - Protease
65 °C - 20 min - B-amylase
Hops (10.29 oz) 68 °C - 20 min - A-amylase 1
5 min - 1.45 oz - Citra - 14.2% (15 IBU) 72 °C - 10 min - A-amylase 2
5 min - 1.45 oz - Ekuanot - 15% (16 IBU) 75 °C - 10 min - Mash out
5 min - 1.44 oz - Mosaic - 12% (13 IBU)
Fermentation Profile
Hop Stand Imported
10 min hopstand @ 80 °C 20 °C - 21.6 PSI - 14 days - Primary
14 °C - 21.6 PSI - 11 days - 1st dh
Dry Hops 14 °C - 21.6 PSI - 3 days - 2nd
11 days - 0.4 oz - Citra - 14.2%
11 days - 0.4 oz - Ekuanot - 15% Water Profile
11 days - 0.4 oz - Mosaic - 12% Nestle Pure Life Thailand (Hoppy NEIPA)
3 days - 1.59 oz - Citra - 14.2% Ca 95 Mg 16 Na 68 Cl 94 SO 87
3 days - 1.59 oz - Ekuanot - 15%
3 days - 1.58 oz - Mosaic - 12% SO/Cl ratio: 0.9
Mash pH: 5.48
Miscellaneous
Mash - 6.5 g - Calcium Chloride (CaCl2) Measurements
Mash - 2.9 g - Epsom Salt (MgSO4)
Mash - 3 g - Gypsum (CaSO4) Mash pH:
Mash - 10 ml - Lactic Acid 88%
15 min - Boil - 1.127 g - Yeast Nutrients Boil Volume:

Yeast Pre-Boil Gravity:


1 pkg - White Labs English Ale WLP002
Post-Boil Kettle Volume:
Starter
Step 1: 1.9 L (6.6 oz DME / 8.04 oz LME) Original Gravity:
361 billion yeast cells
15 million cells / ml Fermenter Top-Up:

Fermenter Volume:

Final Gravity:

Bottling Volume:

Recipe Notes

Be careful with oxygen

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