Juicy Wee Bits

All Grain Recipe

Submitted By: sthrelkeld (Shared)
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Brewer: Scott Threlkeld
Batch Size: 6.00 galStyle: American IPA (14B)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: `My Electric BrewSetup
Bitterness: 65.5 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
7.00 ml Lactic Acid (Mash 60 min) Misc 2
10 lbs ColoradoPale BaseMalt (2.5 SRM) Grain 3
1 lbs Biscuit Malt (23.0 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
1 lbs Wheat, Flaked (1.6 SRM) Grain 6
12.00 oz Dextrin Malt (Simpsons) (0.7 SRM) Grain 7
0.15 oz Citra [12.0%] - First Wort Hops 8
0.15 oz El Dorado [15.0%] - First Wort Hops 9
0.15 oz Mosaic (HBC 369) [12.2%] - First Wort Hops 10
0.20 oz Citra [12.0%] - Steep 40 min Hops 11
0.20 oz El Dorado [15.0%] - Steep 40 min Hops 12
0.20 oz Mosaic (HBC 369) [12.2%] - Steep 40 min Hops 13
0.45 oz Citra [12.0%] - Steep 30 min Hops 14
0.45 oz El Dorado [15.0%] - Steep 30 min Hops 15
0.45 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 16
0.60 oz Citra [12.0%] - Steep 20 min Hops 17
0.60 oz El Dorado [15.0%] - Steep 20 min Hops 18
0.60 oz Mosaic (HBC 369) [12.2%] - Steep 20 min Hops 19
2.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 20
1.00 oz Citra [12.0%] - Dry Hop 4 days Hops 21
1.00 oz El Dorado [15.0%] - Dry Hop 4 days Hops 22
1.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 23
0.65 oz Citra [12.0%] - Dry Hop 8 days Hops 24
0.65 oz El Dorado [15.0%] - Dry Hop 8 days Hops 25
0.65 oz Mosaic (HBC 369) [12.2%] - Dry Hop 8 days Hops 26

Taste Notes

Bitter but not overly harsh like a WC IPA

Notes

https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/ Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged. Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule. Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. Filled H2O tank overnight - this morning, brought it up to 167 degrees before transferring it to MASH TUN. 1.07 inches per gallon or .935 gallons an inch for kettles. false bottom in Mash Tun is 1.75 inches which equals 1.63 gallons. Mash water is 6.7 gallons, which is 7.17 inches. Subtract 1.75 inches for Mash Tun to measure 5.42 inches in Mash Tun. Refilled Water Tank and stayed at 155 Mask stuck and kept below 149 (146 or so) - fixed by turning pump on and off and adusting valves, reset timer as it took 10-15 minutes to fix. Was overshooting so I added a quart of cold water to MASH and HLT 11 minutes in and going from 149 - 151. Measured PH of Mash at 5.2 (yay!!) - Need to remember to calibrate meter. At 1hour, started raising temp on HLT to 175. Added 2.5 ml of acid to reduce PH to below 6 for the sparge. PH at 5.6 for sparge Added additional water salts via mixing in a quart 9.66 inches is 9.03 gallons Mash hit 168. Setup fly sparge for 1qt a minute for both sparge water and wort. Then added first wort hops..

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