Neopolitan - Beer Recipe - Brewer's Friend

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Neopolitan

183 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Wednesday November 11th 2020
1.059
1.017
5.6%
49.7
6.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 50%
1.50 kg American - Carapils (Dextrine Malt)1.5 kg Carapils (Dextrine Malt) 33 1.8 8.3%
1.50 kg Rolled Oats1.5 kg Rolled Oats 33 2.2 8.3%
0.50 kg United Kingdom - Crystal 15L0.5 kg Crystal 15L 34 15 2.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 2.8%
5 kg Strawberry5 kg Strawberry - (late fermenter addition) 3.15 0 27.8%
18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Huell Melon100 g Huell Melon Hops Pellet 7.2 Boil 10 min 12.84 66.7%
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 36.89 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 kg Coffee Beans Flavor Secondary 2 days
0.20 kg CACAO NIBS Water Agt Secondary 8 days
4 each Vanilla Bean Spice Secondary 8 days
1 each Protafloc Fining Mash 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.41 ml Lactic acid Water Agt Mash 1 hr.
1.20 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70.1 3 20 83.2 44.2 6.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Fly Sparge 74 °C 70 °C 60 min
Mash out Fly Sparge 78 °C 78 °C 10 min
23 L Sparge Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.45 L. Suggest reducing initial water volume to 45.4 L and adding 11.05 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 19.5
Mash volume with grains 28.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 50.9 L) 55.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.5 L) 61
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 50 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 50
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

Cacoa Nibs and Vanilla pods will be soaked in White Creme de Cacao prior to being added to the secondary.

Frozen Strawberries (Defrosted) to be added to the secondary.

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  • Last Updated: 2020-11-11 23:17 UTC