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Some like it hot. Some like it spicy. We like it juicy. And that's what we're shooting for with this all grain, Juicy IPA recipe. Why is it called "juicy?" It's simple: the beer has a mildly fruity profile, low bitterness, and a ton of hop aroma. This makes the beer taste like it was flavored with fresh hop "juice," if there were such a thing. If you don't believe us, make the beer for yourself. The videos are below. Full recipes details are further down.
Juicy IPA Homebrew Recipe - Part I
In this video we grind our grains and mash them. We then bring the wort up to a boil and add some hops. Then we chill the wort and add more hops. Finally we transfer to a carboy and add the yeast.
Juicy IPA Homebrew Recipe - Part II
In this video we keg and dry hop our juicy IPA beer.
Beginning water volume: 8.0 gallons.
If you're trying to replicate this recipe you'll wan to shoot for the following stats:
Ca- 107.8 ppm
Mg- 14.3 ppm
Na- 14.0 ppm
S04- 240 ppm
CI- 50 ppm
HC03- 25 ppm
We did adjust chemistry based on Asheville's city water chem. This part won't be applicable to you unless you're water chemistry matches ours, but here's what we had to add:
- Calcium Chloride 2.4g
- gypsum 11.4g
- Epsom Salt 3.3g.
- Pale Malt: 11 pounds (75.9%)
- Munich Malt: 1 pound 12oz (12.1%)
- Crystal 60L: 12oz (5.2%)
- Corn Sugar: 1 pound (6.9%) (added to boil)
We mashed at 149F for 90 minutes, then raised the temperature to 168F for a mashout and raised directly to a boil from there since we're using a brew in a bag (BIAB) and aren't sparging.
0.60oz Nugget [13.00 %] - Boil 60.0 min.
Whirlfloc Tablet (Boil 15.0 mins)
1.00oz Citra [12.00 %] - Boil 15.0 min
1.00oz Mosaic [12.25 %] - Boil 15.0 min
1 pound corn Sugar [Boil for 15 min]
We used our flat plate heat exchanger to cool the wort to 170F. Then we steeped 1 oz of Citra [12.00 %] for 15 minutes before cooling to pitching temp.
We're using California Ale (White Labs #WLP001)
We'll ferment at 66 degrees F for 7-10 days.
We dry hopped it with 1oz of Citra [12.00 %] for 2-3 days.
- Pre-boil gravity - 1.050
- Pre-boil water volume – 7.1 gallons
- Post boil volume - 5.60 gallons
- Post-boil gravity - 1.065
- Volume into the fermenter - 5.3
- Final keg volume: 4.9
- Final gravity - 1.009
- ABV - 7.35%