iso 15.10.20 - Beer Recipe - Brewer's Friend

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iso 15.10.20

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 240 liters (fermentor volume)
Pre Boil Size: 235 liters
Post Boil Size: 225 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Thursday October 15th 2020
1.044
1.011
4.4%
37.0
5.2
5.5
174.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 kg United Kingdom - Maris Otter Pale33 kg Maris Otter Pale £ 0.75 / kg
£ 24.75 		38 3.75 67.3%
3 kg Flaked Oats3 kg Flaked Oats £ 0.60 / kg
£ 1.80 		33 2.2 6.1%
5 kg United Kingdom - Malted Naked Oats5 kg Malted Naked Oats £ 1.05 / kg
£ 5.25 		33 1.3 10.2%
2 kg Crisp Malting - Cara Gold malt2 kg Cara Gold malt £ 1.03 / kg
£ 2.06 		34 14 4.1%
2 kg Crisp Malting - Torrefied Wheat2 kg Torrefied Wheat £ 0.63 / kg
£ 1.26 		36.8 3 4.1%
4 kg DE - Weyermann - German - Carapils4 kg DE - Weyermann - German - Carapils £ 1.00 / kg
£ 4.00 		37 1.8 8.2%
49 kg / £ 39.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Cascade200 g Cascade Hops £ 15.24 / kg
£ 3.05 		Leaf/Whole 7 Boil 10 min 5.11 4.9%
600 g Ekuanot600 g Ekuanot Hops £ 28.50 / kg
£ 17.10 		Leaf/Whole 14.25 Boil 5 min 17.15 14.6%
400 g Yakima Chief Hops - Cascade400 g Cascade Hops £ 15.24 / kg
£ 6.10 		Leaf/Whole 6.3 Whirlpool at 75 °C 0 min 9.8%
500 g Ekuanot500 g Ekuanot Hops £ 28.50 / kg
£ 14.25 		Leaf/Whole 14.25 Whirlpool at 75 °C 0 min 12.2%
500 g Mosaic500 g Mosaic Hops £ 25.80 / kg
£ 12.90 		Pellet 12.5 Whirlpool at 80 °C 0 min 7.29 12.2%
500 g Citra500 g Citra Hops £ 25.00 / kg
£ 12.50 		Pellet 12.7 Whirlpool at 80 °C 0 min 7.41 12.2%
400 g Simcoe400 g Simcoe Hops £ 22.50 / kg
£ 9.00 		Pellet 12.7 Dry Hop 16 days 9.8%
1 kg Mosaic1 kg Mosaic Hops £ 25.80 / kg
£ 25.80 		Pellet 12.5 Dry Hop 5 days 24.4%
4,100 g / £ 100.69
 
Other Ingredients
Amount Name Cost Type Use Time
90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
80 ml Lactic acid Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Sparge 0 min.
50 ml pineapple aroma Flavor Primary 21 days
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
0.20 Each
Cost:
£ 172.00 / kg
£ 34.40
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 920 B cells required
£ 34.40 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Urchin water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
112 L Strike 76 °C 67 °C 90 min
150 L Sparge 76 °C 75 °C 30 min
40 L Top Off 90 °C 75 °C --
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 234.7 L. Suggest reducing initial water volume to 45.4 L and adding 189.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 149.94 L. Suggest reducing strike water volume to 13.06 L and adding 104.54 L sparge/top-off. 117.6
Strike water volume at mash thickness of 2.4 L/kg 117.6
Mash volume with grains (equipment estimates 125.4 L) 149.9
Grain absorption losses -49
Remaining sparge water volume (equipment estimates 167 L) 167.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 234.7 L) 235
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -4
Post boil Volume 225
Hops absorption losses (whirlpool, hop stand) -9.5
Top off amount 24.5
Going into fermentor 240
Total: 284.9  
Equipment Profile Used: System Default
 
Notes

Add pineapple aroma just after the yeast. It's super faint but adds a nice touch of that big juice which compliments the bitterness. It's not really a NEIPA with that bitterness but I think that mild bitterness coupled with the silky mouthfeel and big hop aroma really helps this 4% beer punch above it's ABV weight.

My technique for hopping is specific to my kit. The hop addition timings in the recipe pre-flame out are accurate to this program but my last "0" minute additions are after recirculating the wort through the reverse chiller to bring the temp down. So, once the wort gets to about 85C I'll swirl the mosaic and citra pellets around the kettle by hand in their muslin bag during recirc creating a whirlpool effect. Once the wort gets to about 76C I'll pull the pellets out and pop them in a steel sieve hanging over the kettle and add the last whole leaf addition before using the pellet bag once again to whirlpool the wort. When the wort gets to around 72C I leave everything in the kettle (worts n all :( ) and pop the lid back on to help it hold temp and begin transfer. After making space in the kettle I'll add the pre-boiled top up water to the kettle and re-start transfer.

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  • Last Updated: 2021-02-18 20:34 UTC