Jumped Up Jammies II
Specifics
Reference
Style:
Brew Date: April 06, 2009
Yield: 2.5 gallons
Calories: 150 (12 ounces)
Conditioning: Bottles
ABV: 5.1%
ABW: 4%
Bottling ABV: 5.6%
Batch No: 5004
OG: 1.046
OG (Plato): 11.43° P
Reading 1: 1.008  (13 days)
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 3.75° P
App. Atten.: 82.1%
Real Atten.: 67.2%
Status: Secondary
General Information
Method: Extract
Round Two of Jumped Up Jammies
Recipe
Extracts
1.00 pounds DME - Light 85.5% of grist
1.00 pounds Total Extract Weight 85.5% of grist
Reference
Grains
0.17 pounds 14.5% of grist
0.17 pounds Total Grain Weight 14.5% of grist
Adjuncts
1.00 pounds Honey (Clover)  
Miscellaneous Ingredients (Non-Fermentable)
0.25 lb Lactose @ 15 minutes (Boil)  
0.5 oz Juniper Berries @ 0 minutes (Boil)  
0.75 tsp Yeast Nutruent/DAP @ 0 minutes (Primary)  
1 oz Ginger @ 15 minutes (Boil)  
Reference
Hops
0.50 ounces 3 AAUs
0.75 ounces Total Hop Weight 4 AAUs
Yeast
White Labs WLP007 Dry English Ale Yeast — Liquid — one half of one vial
Procedure
  1. Add grains to one gallon of water at 152 degrees F for 30 minutes.
  2. Strain grains and bring to a boil.
  3. Add honey and Cascade hops.
  4. Boil for 45 minutes.
  5. Add the lactose, boil for 15 minutes.
  6. At flame out, add aroma hops and the juniper/gin.
  7. Cool down and mix with cold water to get to about 65F.
  8. Take measurements, pitch yeast, aerate.
  9. Ferment in primary for 13 days at 66 F.
  10. Rack to secondary.
Special Procedures

Juniper Berries

  1. Soak the juniper in 1 oz of gin overnight, covered in plastic wrap in the refrigerator.
Fermentation
Primary: 13 days @ 66° F
Tasting Reviews
Print Recipe 
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