My hand at Julius V2 (to brew)

All Grain Recipe

Submitted By: BrassDragon (Shared)
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Batch Size: 5.50 galStyle: New England IPA (21B)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 6.2 SRMEquipment: Will's All Grain - 5.5 gal batch
Bitterness: 23.7 IBUsBoil 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
97.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 2
7.00 g Calcium Chloride (Mash 60 min) Misc 3
4.80 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.20 g Salt (Mash 60 min) Misc 5
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
6 lbs 12.00 oz Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 7
5 lbs 8.00 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 8
1 lbs 8.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 9
12.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 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

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.

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