My hand at Julius V2 (to brew)
All Grain Recipe
Submitted By: BrassDragon (Shared)
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Batch Size: 5.50 gal | Style: New England IPA (21B) |
Boil Size: 6.73 gal | Style Guide: BJCP 2015 |
Color: 6.2 SRM | Equipment: Will's All Grain - 5.5 gal batch |
Bitterness: 23.7 IBUs | Boil Time: 60 min |
Est OG: 1.069 (16.9° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9.00 gal |
Pittsfield - MA 2019 |
Water |
1 |
6 lbs 12.00 oz |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
2 |
5 lbs 8.00 oz |
Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) |
Grain |
3 |
1 lbs 8.00 oz |
Carafoam (Weyermann) (2.0 SRM) |
Grain |
4 |
12.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
5 |
4.80 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
7.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
7 |
97.00 ml |
Phosphoric Acid 10% (Mash 60 min) |
Misc |
8 |
1.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
9 |
1.20 g |
Salt (Mash 60 min) |
Misc |
10 |
0.25 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
11 |
1.00 oz |
Apollo [17.1%] - Boil 5 min |
Hops |
12 |
0.50 oz |
Citra [13.1%] - Boil 5 min |
Hops |
13 |
2.00 oz |
Citra [13.1%] - Steep 15 min |
Hops |
14 |
1.00 oz |
Apollo [17.1%] - Steep 15 min |
Hops |
15 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
16 |
3.00 oz |
Citra [13.1%] - Dry Hop 4 days |
Hops |
17 |
2.00 oz |
Apollo [17.1%] - Dry Hop 4 days |
Hops |
18 |
Taste Notes
V1: Out of the fermentor its mild hop burn and High perceived bitterness, drop chloride and increase sulphate.
High grassy flavor, sat too long on hops... also, no simcoe in next batch. Swap simcoe for more citra and apollo. Simcoe is a great hop but it doesn't work in this recipe.
Two weeks after kegging: it's regular or double IPA bitter, simcoe bitterness is still prevalent. Not NEIPA like, it's a hazy double IPA. Sweetness isn't balanced against bitterness, need to drop sulphur increase chloride. 100 sulphate/150 chloride.Notes
Mashed at 154 °F(BP Calibrated).
5.25 into fermentor, .25 gal loss to hop.
Cooled to 66 and pitched decanted starter.
Day 3 @ 68 hours, dry hopped. Fermentation looked to be slowing down @ 76 hours post pitch. Ramp to 71°F (21.7°C) to encourage attenuation.
Edits for V2: increase chloride, drop sulphate. Keep both under 200 ppm, chloride/sulphate ratio of 3:2.
Process changes: modify batch to 6 gallon, lose more trub to hops. Increase mash temp to 156. Keg after 7 days, no more than 5 days on dry hops. Pitch dry hops when fermentation slows. Dropped total hot side hops from 7 oz to 5 oz to reduce grass amount. (4 oz may be the sweet spot). Drop IBU from boil start 10.
Removed from V1: removed 1 oz citra and 1 oz apollo from WP to reduce grass flavor that lingered way too long.This Recipe Has Not Been Rated