neipa - Beer Recipe - Brewer's Friend

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neipa

195 calories 19.6 g 12 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 195 calories (Per 12L)
Carbs: 19.6 g (Per 12L)
Created: Wednesday November 11th 2020
1.059
1.014
5.9%
0.0
4.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Pilsen4.2 kg Pilsen 36 1.8 68.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 16.4%
0.80 kg United Kingdom - Wheat0.8 kg Wheat 37 2 13.1%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 1.6%
6.10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Citra40 g Citra Hops Pellet 11 Whirlpool at 80 °C 80 min 16.7%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 80 min 16.7%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Whirlpool at 80 °C 80 min 16.7%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 10 days 16.7%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 10 days 16.7%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Dry Hop 10 days 16.7%
240 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.64 ml Lactic acid Water Agt Mash 80 min.
0.16 ml Lactic Acid Water Agt Sparge 0 min.
10.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 116.6 g       Temp: 20 °C       CO2 Level: 2.25 g/l
 
Target Water Profile
neipa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 0 170 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 73 °C 67 °C 90 min
27 L Sparge 79 °C 78 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains 22.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 13.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 28.5
Boil off losses -2.9
Post boil Volume (equipment estimates 21.6 L) 22.5
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

-aguas blandas , necesitas cloruros 3 a 1 de sulfatos.
-ph 5,25 a 5,35.
-Recirculado hasta que salga el mosto limpio 15 min .
-Densidad antes de hervir 1049.
-Hervido vigoroso , no agregar clarificantes.
-Hacer whirpool mientras baja la temperatura.
-Agitar bien el lupulo en el hop stand y dejarlo reposar durante 80 mint (importante).
-Dryhoop añadir a los dos días justo cuando esta fermentando, removerlo con una paleta esterilizada.
-Fermentar de 7 a 10 dias a19.
-Subir a 21 despues de que acabe durante 2 días.
-Bajar a 2,7 grados durante 3 o 4 días
-Carbonatacion botella baja a 5g/l

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  • Last Updated: 2020-11-16 19:05 UTC