Juicy NEIPA 2 - Beer Recipe - Brewer's Friend

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Juicy NEIPA 2

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday July 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Pale 2-Row10 lb Pale 2-Row 38 2.5 76.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.8%
9 oz Corn Sugar - Dextrose9 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.3%
13.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior (16 AA)0.5 oz Warrior (16 AA) Hops Pellet 16 Boil 60 min 35.51 5.9%
0.50 oz Amarillo (8.6 AA)0.5 oz Amarillo (8.6 AA) Hops Pellet 8.6 Boil 20 min 6.49 5.9%
0.50 oz Admiral0.5 oz Admiral Hops Pellet 14.5 Boil at 68 °F 20 min 10.94 5.9%
4.50 oz Amarillo (8.6 AA)4.5 oz Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop at 68 °F 9 days 52.9%
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Dry Hop 9 days 29.4%
8.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 7 days       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 0 0 175 90 0
tap water
- added 1 3/4 tsp gypsum
- added 7/8 tsp calcium chloride
- added 2 tsp lactic acid 88%

ph was about 5.2, alkalinity between 60-80 ppm, chlorine was less than .5 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Mash Temperature -- 155 °F 60 min
Mash out Temperature -- 175 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 3.54 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.8 qt) 7.2 28.8  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5.2 20.8  
Total: 9.01 36.1
Equipment Profile Used: System Default
 
Notes

Mash PH: 5.2

Update: Added .5oz sweet orange peel and 2oz lactose @15min left in the boil.

Dry hopped 3 days into fermentation.

Fermented for 14 days then kegged.

It was a really good beer. Not super bitter and just a barely noticeable sweetness from the added lactose. I noticed the beer flavor had more depth when it warmed up some in the glass.

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  • Last Updated: 2020-08-29 21:56 UTC