LB - Frill Neck NEIPA - Beer Recipe - Brewer's Friend

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LB - Frill Neck NEIPA

174 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Chris Williams
Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Thursday October 22nd 2020
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OG: 1.047 FG: 1.009 ABV: 4.9% IBU: 27

1.057
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg US - Pale 2-Row11 kg Pale 2-Row 37 1.8 73.3%
2 kg Munich - Light 10L2 kg Munich - Light 10L 33 10 13.3%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 13.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 Boil at 100 °C 30 min 22.67 11.1%
50 g Columbus50 g Columbus Hops Pellet 15 Whirlpool at 95 °C 0 min 4.15 11.1%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 95 °C 0 min 3.05 11.1%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 16.7%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 2 days 16.7%
75 g Simcoe75 g Simcoe Hops Pellet 12.7 Dry Hop 10 days 16.7%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 10 days 16.7%
450 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
79.5%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
50 L Infusion -- 67 °C 60 min
25 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 71.45 L. Suggest reducing initial water volume to 45.4 L and adding 26.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.4 L. Suggest reducing strike water volume to 35.5 L and adding 20 L sparge/top-off. 55.5
Strike water volume at mash thickness of 3.7 L/kg 55.5
Mash volume with grains 65.4
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 31.9 L) 35.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 71.5 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 65.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 65
Total: 90.9  
Equipment Profile Used: System Default
 
Notes

Added the first dry hop once fermentation was underway approx 48hrs after pitching yeast.
Removed first dry hop after 3.5days ( 84hrs )
Will add second dry hop at 10 days to give 4 days soak before kegging and bottling.
We always leave in the fermenter for 14days.

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  • Last Updated: 2020-10-29 20:23 UTC