Raw Mink (NEIPA/Double-IPA) - Beer Recipe - Brewer's Friend

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Raw Mink (NEIPA/Double-IPA)

214 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Thursday September 10th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 75%
1 kg Dingemans - Wheat Malt1 kg Wheat Malt 38.1 1.8 12.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 12.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Mosaic33 g Mosaic Hops Pellet 12.5 Boil at 100 °C 10 min 14.78 16.7%
33 g Citra33 g Citra Hops Pellet 11 Boil at 100 °C 10 min 13.01 16.7%
33 g Mosaic33 g Mosaic Hops Pellet 12.5 Boil at 100 °C 5 min 8.13 16.7%
33 g Citra33 g Citra Hops Pellet 11 Boil at 100 °C 5 min 7.15 16.7%
33 g Mosaic33 g Mosaic Hops Pellet 12.5 Boil 0 min 16.7%
33 g Citra33 g Citra Hops Pellet 11 Boil 0 min 16.7%
198 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.1 bar       Temp: 15 °C       CO2 Level: 4 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 120 60 60
Ring silkeborg forsyning for at få den præcise vandprofil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Then 70C in 15 min, and finally 76C in 15 min. Infusion 73 °C 65.5 °C 60 min
Starting Mash Thickness: 1.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 14
Mash volume with grains 19.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 23.7 L) 27.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 33
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 25
Going into fermentor 25
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

Brewing NEIPA in General:

  • Nice hubs: Citra, Mosaic, Galaxy.
  • Nice yeast: LALLEMAND VERDANT IPA or Wyeast 1318 (London Ale III).
  • AVOID OXIDATION!
  • NEIPA Cl-/SO4-2 ratio should be double the amount of Cl compared to the amount of SO4-2. Its OK for Cl- and SO4-2 to be quite high as long as the ratios are good.


    The day before:

  • Read recipe carefully. Be sure you have everything.

  • Freeze ice

  • Adjust water (35 L):
    Mash with 33L (adjusted).


    Water profile at 'Hvinningdal vandværk' (pH = 8.1):
    Ca+2=23 , Mg+2=1.9 , Na+=22 , Cl-=23 , SO4-2=47, HCO3-=60
    After addition of (to 25 L):
    5.5 g of Calcium Chloride (dihydrate), (Ca+2 Cl2• 2H2O)
    1.0 g of Magnesiumsulfat (Epsom-salt, MgSO4)
    2.0 g of PotassiumCloride (KCl)

    Water profile now looks like this:
    Ca+2=66 , Mg+2=5 , Na+= 22, Cl-=133 , SO4-2=58, HCO3-=60


    Brew day:

  • Yeast out of fridge.

  • Get overview. Read recipe carefully.

  • Make 1L Chemipro San in spray bottle and 3L VWP in pot.
    Clean gear with VWP, then rinse with cold water.
    Put all gear on plastic wrap and spray with sanitiser.
    Take yeast out of fridge (also sanitise the package).
    Cover with plastic wrap.
    Same for cooling system (assemble so its ready).
    Spray tank with sanitiser and put on lid.
    (Remember contact contamination is the biggest risk).


  • Mash:
    Adjust water pH to 5.2
    Warm strike water ca 33 L to 73C.
    Add grains, infusion 64.5 - 65.5 for 60min.
    pH = 5.0-5.3 (adjust before and while mashing).
    Now heat to 70 C 15 min.
    Then 76 C 15 min.
    Measure pH (and adjust if necessary)

    Boil:
    Boil firs hub addition 20 -> turn off heat -> add first hubs.
    wait 5 min -> add second hubs.
    wait 5 min (while preparing for cooling) -> turn on cooling -> add third hubs.
    (remember to put on a glove and stir with the hub-filter for extra extraction (the entire time)).

    When beer is 19 C poor some of the beer into the tank.
    pitch yeast (put in yeast).
    poor the rest of the beer into the tank (trying to hit the floating yeast), and oxidize beer as much as possible.
    (evt add a bit od ascorbic acid for stability).
    Purge with CO2 before closing tank.
    Be very carefull with oxidationfrom now on!!

    Start fermentation at 19 C.
    When the yeast has topped (approximately 2-3 days) crank up the temp +1 C every day (until 24 C) to keep active healthy cells i suspension. The nice tastes are made the first couple of days, by rising the temp you force the yeast to clean up the bad tasting byproducts. It is ok to exceed the yeasts temp range with a couple of degrees in this process.

    Ferment for 14 days while removing yeast on day
    11,12 and 13.


    Kegging day:

    Clean keg with VWP, then rinse with cold water.
    Spray keg with sanitiser, then shake (remove as much as possible but dont rinse with water).
    Add 4 g sugar pr liter of NEIPA into keg (boiled in a bit of water for 5-10 min) .
    Purge with CO2 before kegging.
    Beer should be ready in 3-5 weeks.

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  • Last Updated: 2021-06-16 12:04 UTC