NEIPA 33 15l - Beer Recipe - Brewer's Friend

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NEIPA 33 15l

181 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 41.97 liters
Post Boil Size: 35.98 liters
Pre Boil Gravity: 12.6 °P (recipe based estimate)
Post Boil Gravity: 14.6 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Rus Vakrilov
No Chill: 15 minute extended hop boil time
Calories: 181 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday June 12th 2020
14.6 °P
3.0 °P
6.2%
22.5
5.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Bestmalz - BEST Pale ale2 kg BEST Pale ale 38.1 2.81 54.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 21.6%
0.40 kg Bestmalz - BEST Munich0.4 kg BEST Munich 37 6.3 10.8%
0.10 kg Bestmalz - BEST Wheat Malt0.1 kg BEST Wheat Malt 37.7 2.2 2.7%
0.20 kg Bestmalz - BEST Caramel Pils0.2 kg BEST Caramel Pils 37 2.43 5.4%
0.20 kg Bestmalz - BEST Chit Malt0.2 kg BEST Chit Malt 23 1.4 5.4%
3.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Sabro20 g Sabro Hops Pellet 15.6 Hop Stand at 100 °C 15 min 8.74 13.3%
20 g Charles Faram - Idaho 720 g Idaho 7 Hops Pellet 10.5 Hop Stand at 100 °C 15 min 5.88 13.3%
20 g Northern Brewer - Denali20 g Denali Hops Pellet 14.1 Hop Stand at 100 °C 15 min 7.9 13.3%
10 g Barth-Haas - Sabro10 g Sabro Hops Pellet 15.6 Dry Hop (High Krausen) at 20 °C 2 days 6.7%
10 g Charles Faram - Idaho 710 g Idaho 7 Hops Pellet 10.5 Dry Hop (High Krausen) at 20 °C 2 days 6.7%
10 g Northern Brewer - Denali10 g Denali Hops Pellet 14.1 Dry Hop (High Krausen) at 20 °C 2 days 6.7%
20 g Barth-Haas - Sabro20 g Sabro Hops Pellet 15.6 Dry Hop (High Krausen) at 20 °C 3 days 13.3%
20 g Charles Faram - Idaho 720 g Idaho 7 Hops Pellet 10.5 Dry Hop (High Krausen) at 20 °C 3 days 13.3%
20 g Northern Brewer - Denali20 g Denali Hops Pellet 14.1 Dry Hop (High Krausen) at 20 °C 3 days 13.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 20 31 200 100 44
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.01 L no sparge Strike 64 °C 61 °C 60 min
Starting Mash Thickness: 6.67 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.7 L/kg 24.7
Mash volume with grains 27.1
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 0.9 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 42
Boil off losses -5.7
Post boil Volume (equipment estimates 15.3 L) 36
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 35.7 L) 15
Total: 46.6  
Equipment Profile Used: System Default
"NEIPA 33 15l" Specialty IPA: New England IPA beer recipe by Rus Vakrilov. All Grain, ABV 6.22%, IBU 22.51, SRM 5.13, Fermentables: (BEST Pale ale, Flaked Oats, BEST Munich, BEST Wheat Malt, BEST Caramel Pils, BEST Chit Malt) Hops: (Sabro, Idaho 7, Denali) Other: (Calcium Chloride (anhydrous), Epsom Salt)
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  • Last Updated: 2021-06-10 08:05 UTC