Perfect Northeast IPA (NEIPA) Clone - Beer Recipe - Brewer's Friend

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Perfect Northeast IPA (NEIPA) Clone

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday September 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
21.51 lb US - Pale 2-Row21.51 lb Pale 2-Row 37 1.8 77%
2.79 lb American - Wheat2.79 lb Wheat 38 1.8 10%
2.79 lb Flaked Oats2.79 lb Flaked Oats 33 2.2 10%
0.83 lb Honey Malt0.83 lb Honey Malt 37 25 3%
27.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.99 oz Citra1.99 oz Citra Hops Pellet 12.6 Boil 10 min 12.74 7%
1.99 oz Galaxy1.99 oz Galaxy Hops Pellet 15.6 Boil 10 min 15.77 7%
3 oz Citra3 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.23 10.5%
7 oz Mosaic7 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 19.32 24.6%
1.99 oz Citra1.99 oz Citra Hops Pellet 12.6 Dry Hop 7 days 7%
5 oz Mosaic5 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 17.6%
2.50 oz Citra2.5 oz Citra Hops Pellet 12.6 Dry Hop 3 days 8.8%
5 oz Mosaic5 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days 17.6%
28.47 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.01 tsp Irish Moss Fining Boil 15 min.
1.01 tsp Yeast Nutrient Other Boil 15 min.
8.01 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.01 g Gypsum Water Agt Mash 1 hr.
11.99 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1.99 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 232 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-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.52 gal (54.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.52 gal (6.1 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.73 34.9  
Mash volume with grains 10.96 43.8  
Grain absorption losses -3.49 -14  
Remaining sparge water volume (equipment estimates 8.54 g | 34.2 qt) 8.27 33.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.52 g | 54.1 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.88 47.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Going into fermentor 11.5 46  
Total: 16.99 68
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2020-09-12 13:15 UTC