Mash Gang NEIPA - I am Become Death Destroyer of Worlds - Beer Recipe - Brewer's Friend

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Mash Gang NEIPA - I am Become Death Destroyer of Worlds

60 calories 5.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 600 liters (fermentor volume)
Pre Boil Size: 600 liters
Post Boil Size: 600 liters
Pre Boil Gravity: 1.020 (recipe based estimate)
Post Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 60 calories (Per 330ml)
Carbs: 5.5 g (Per 330ml)
Created: Monday October 12th 2020
1.020
1.004
2.1%
12.4
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Torrified Wheat3 kg Torrified Wheat 36 2 3.8%
10 kg Rice Hulls10 kg Rice Hulls 0 0 12.7%
17 kg Flaked Oats17 kg Flaked Oats 33 2.2 21.5%
29 kg Simpsons - Wheat Malt29 kg Wheat Malt 36.576 2.8 36.7%
4 kg United Kingdom - Lager4 kg Lager 38 1.4 5.1%
2 kg Crisp Malting - Dextrin Malt2 kg Dextrin Malt 36.8 1.8 2.5%
2 kg United Kingdom - Crystal 60L2 kg Crystal 60L 34 60 2.5%
12 kg GB - Rye Flour12 kg GB - Rye Flour 0 1 15.2%
79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g BSG - Magnum100 g Magnum Hops Leaf/Whole 12.8 Boil at 100 °C 60 min 6.46 3.2%
500 g Citra500 g Citra Hops Leaf/Whole 11 Whirlpool at 80 °C 0 min 16.1%
600 g Amarillo600 g Amarillo Hops Leaf/Whole 8.6 Whirlpool at 80 °C 0 min 2.41 19.4%
600 g Mosaic600 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 80 °C 0 min 3.5 19.4%
1,300 g BSG - Idaho 71300 g Idaho 7 Hops Pellet 14.1 Dry Hop (High Krausen) 2 days 41.9%
3,100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
160 g yeast nutrients Other Boil 0 min.
4 kg maltodextrixn Other Boil 0 min.
90 g Spring Blanche Other Secondary 0 min.
5 L Pepper Tea Other Bottling 0 min.
30 kg lactose Other Boil 10 min.
60 L Mango Other Secondary 0 min.
15 L Passion Fruit Water Agt Secondary 0 min.
6 g tonka bean Spice Secondary 0 min.
3 g Vanilla Bean Spice Secondary 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
9.23 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1067 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.55 bar       Temp: 2 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
432 ml of Ams ( Adjust to water)
144 Grams Calcium ( Adjust to water)
76 Gypsum ( Adjust to water)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
600 L Temperature 82 °C 82 °C 35 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 606.2 L. Suggest reducing initial water volume to 45.4 L and adding 560.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 249.64 L 197.5
Strike water volume at mash thickness of 2.5 L/kg 197.5
Mash volume with grains (equipment estimates 241.1 L) 249.6
Grain absorption losses -79
Remaining sparge water volume (equipment estimates 488.6 L) 482.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 606.2 L) 600
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 600
Hops absorption losses (whirlpool, hop stand) -8.5
Top off amount 8.5
Going into fermentor 600
Total: 679.9  
Equipment Profile Used: System Default
 
Notes

1.Strike Temperature 89ºC - 100ºC approx. to achieve a Mash 2.Temperature of 82ºC ± 1.0ºC
3.Mash Stand time 30 minutes before commencing run-off
4.Sparge temperature 85ºC approx.
5.Total boil time 60 min
6.Collection temperature 30ºC
7.Maximum fermentation temperature 30ºC (Fermentation time 24 hours approx.)
8.Dry Hop during fermentation and rowse with Co2
9.When gravity approaching 1013º, cool rapidly (as possible) down to 7ºC to 8ºC - Drop trub frequently and remove hops
10.Check PG after 12 hours of cooling, if gravity drops apply further cooling.
11.Hold in FV for 48 hours and cool down to 1ºC to 2ºC
12.Transfer to CT
13.Maturation time 5 days at 1ºC -2ºC
14.Force Carbonate to 2.3 Vols

Minimise Oxygen during Each Stage

Add Potasium Sorbate at sodium metabisulfite as per spec

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  • Last Updated: 2021-04-13 15:21 UTC