Jojo Recipe

Recipe Info

Recipe Image

Jojo

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
77%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, 2-Row - US, Wheat Malt - DE, Flaked Oats - US, Buckwheat Flakes, Rice Hulls - US, Abbey Malt - DE, Carapils - DE, Kasha, Jarrylo Hops, Hallertau Blanc Hops, Lotus Hops, OYL Jovaru Lithuanian Farmhouse Homebrew Yeast.

Fermentables

38% - Pilsner - US
4.5
34
1
Mash
21% - 2-Row - US
2.5
37
1
Mash
19% - Wheat Malt - DE
2.25
37
2
Mash
9% - Flaked Oats - US
1
37
1
Mash
2% - Buckwheat Flakes
0.25
35
2
Mash
2% - Rice Hulls - US
0.25
0
0
Mash
2% - Abbey Malt - DE
0.25
33
17
Mash
2% - Carapils - DE
0.25
33
2
Mash
4% - Kasha
0.5
35
2
Mash

Hops

Jarrylo
1
Pellet
Boil
10 min(s)
14.8
16.6
Hallertau Blanc
1
Pellet
FlameOut
0 min(s)
8.3
0.0
Lotus
1
Pellet
FlameOut
0 min(s)
15.4
0.0
Hallertau Blanc
1
Pellet
DryHop
0 day(s)
8.3
0.0
Lotus
1
Pellet
DryHop
0 day(s)
15.4
0.0

Yeast

OYL Jovaru Lithuanian Farmhouse
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Oct 12/20: Mash with 18L/4.75gal w/ 4.5ml phosphoric, 3.5g CaSO4 and 3g CaCl2
2.
Hit 67c mash temperature, 45 minute mash.
3.
Sparge with 19L/5gal 80C water w/ 4.5ml phosphoric, 3.8g CaSO4 and 3.3g CaCl2
4.
Hit 70C mashout temperature, 20 minutes.
5.
14g each Anhydra Lemon and Lime, 7g crushed coriander at 5 minutes left in boil.
6.
Fermented on 1/2oz of IABF applewood cubes soaked in gin.
7.
Oct 12/20 1pm: 27c wort into FC set to 30c. Full krausen only took about 6-8 hours to form.
8.
Oct 13/20 5pm: FC to 30.5c. Krausen is still high but no need for a blow-off.
9.
Oct 14/20 645am: Added 1oz each Hallertau Blanc and Lotus dry hops. Fermentation is still active but slowing down,
10.
Oct 16/20 715am: FC up to 31c. Looks mostly done of active fermentation.
11.
Oct 18/20 915pm: Laser reading 32.2c
12.
Oct 21/20 7am: Started cold crashing to 25c. No airlock activity. Highest temperature 33c.
13.
Oct 25/20: Bottling day. 6.8oz dextrose to 19.5L for 3.05 vol. 32.2c highest temp. -1c for 2 days.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Jojo
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.052 OG
  • 1.010 FG
  • 16.6 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 3.3° SRM Color
  • 77% Efficiency
  • 5.5% ABV Alcohol
  • 173 per 12oz Calories
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