Juicy NEIPA RAW - Beer Recipe - Brewer's Friend

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Juicy NEIPA RAW

217 calories 24.1 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16.2 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Wednesday June 3rd 2020
1.070
1.020
6.6%
0.0
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 69.9%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 4.37 11.2%
0.60 kg Torrified Wheat0.6 kg Torrified Wheat 36 3.84 8.4%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 6.3%
300 g Cane Sugar300 g Cane Sugar - (late boil kettle addition) 46 4.2%
7.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Willamette50 g Willamette Hops Pellet 4.5 Aroma 0 min 9.1%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Aroma 0 min 9.1%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Aroma 0 min 9.1%
50 g Citra50 g Citra Hops Pellet 11 Aroma 0 min 9.1%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 9.1%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 9.1%
50 g Willamette50 g Willamette Hops Pellet 4.5 Dry Hop 3 days 9.1%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 6 days 18.2%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 3 days 18.2%
550 g / £ 0.00
 
Yeast
Crossmyloof Brew - Haze
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Decoction 73.5 °C 66 °C 60 min
14 L Mash out Batch Sparge 100 °C 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16
Mash volume with grains (equipment estimates 11.4 L) 20.2
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15.1 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 20
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 16.2
Top off amount 8.8
Going into fermentor 25
Total: 27.3  
Equipment Profile Used: System Default
 
Notes

Mash 66 for 60 minites
Mash out 75 for 10 minutes

1.
75 minute boil, add cane sugar at 60 minute mark.
2.
Chill to 180F after flameout and whirlpool for first hop addition.
3.
First dry hop at 3 days while fermentation is still active.
4.
Second dry hop (Mosaic 2oz) at 4C in keg to get the haze.

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  • Last Updated: 2020-06-03 17:20 UTC