NZEIPA - Beer Recipe - Brewer's Friend

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NZEIPA

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Tony
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Friday June 26th 2020
1.063
1.016
6.1%
32.5
5.7
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 oz Bestmalz - BEST Chit Malt50 oz BEST Chit Malt 23 1.4 36.1%
50 oz US - Pale 2-Row50 oz Pale 2-Row 37 1.8 36.1%
24 oz Grain Millers - Rolled Oats24 oz Rolled Oats 33 2.2 17.3%
2.50 oz Honey Malt2.5 oz Honey Malt 37 25 1.8%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.9%
8 oz Simpsons - Munich Malt8 oz Munich Malt 36.8 8 5.8%
138.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Yakima Valley Hops - Warrior0.2 oz Warrior Hops Pellet 15.4 Boil at 170 °F 40 min 1.76 3.2%
1 oz Yakima Valley Hops - NZ Motueka1 oz NZ Motueka Hops Pellet 4.3 Whirlpool at 170 °F 40 min 10.74 16.1%
0.50 oz BSG - Idaho 70.5 oz Idaho 7 Hops Pellet 14.1 Whirlpool at 160 °F 30 min 12.32 8.1%
0.50 oz Yakima Chief Hops - Mosaic0.5 oz Mosaic Hops Pellet 12.25 Whirlpool at 150 °F 20 min 7.65 8.1%
0.50 oz Yakima Chief Hops - Mosaic0.5 oz Mosaic Hops Pellet 12.25 Dry Hop at 68 °F 3 days 8.1%
0.50 oz BSG - Rakau0.5 oz Rakau Hops Pellet 10 Dry Hop at 68 °F 3 days 8.1%
1 oz Motueka1 oz Motueka Hops Pellet 7 Dry Hop at 72 °F 3 days 16.1%
0.50 oz BSG - Idaho 70.5 oz Idaho 7 Hops Pellet 14.1 Dry Hop at 72 °F 7 days 8.1%
0.50 oz Rakau0.5 oz Rakau Hops Pellet 10.5 Dry Hop at 72 °F 7 days 8.1%
1 oz Motueka1 oz Motueka Hops Pellet 7 Dry Hop at 72 °F 7 days 16.1%
6.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.53 g Gypsum Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 0 min.
0.45 g Canning Salt Water Agt Mash 0 min.
2 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
380 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105.3 8 8 170.2 70.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike / Mash in Temperature -- 167 °F 30 min
2.5 gal Mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.71 10.8  
Mash volume with grains (equipment estimates 2.82 g | 11.3 qt) 3.4 13.6  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.5 10  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.58 2.3  
Going into fermentor 3 12  
Total: 5.33 21.3
Equipment Profile Used: System Default
 
Notes

Brewing on Brewer's Edge Mash & Boil

  1. Starting 3 gallons of distilled water and added all salts listed to Mash - heated to 167F and hit mash temp perfectly on mash in

  2. Mashed normally for 60 mins with a brief recirculating using a pump at 30 mins.

    PH - 5.2

  3. Mash out at 170 for 10 mins then sparged with room temp distilled - 2.5 gallons

  4. Boiled and follow hop schedule and whirlpool.

  5. Cooled and transferred to fermenter. Set in chamber and cooled to 66 to pitch decanted A38 starter1.51

  6. Fermentation activity in a few hours. Dry hopped day 2 then let ferment for 10 days before crash cooling with co2 filled balloons on the blowoff. Took about 1-2 fills/day
    6
  7. Closed transferred to keg with loose dry hop 2 in it. Let the beer sit at room temp for 24 hours.

  8. Put on co2 at 2.3 lbs

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  • Last Updated: 2020-08-16 00:43 UTC