Number 13 (NEIPA) - Beer Recipe - Brewer's Friend

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Number 13 (NEIPA)

134 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.4 liters
Post Boil Size: 25.41 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 48% (brew house)
Hop Utilization: 88%
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday November 14th 2020
1.044
1.010
4.5%
29.2
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 68.7%
600 g German - Wheat Malt600 g Wheat Malt 37 2 8.2%
600 g Flaked Oats600 g Flaked Oats 33 2.2 8.2%
500 g German - Abbey Malt500 g Abbey Malt 33 17 6.9%
575 g German - Pilsner575 g Pilsner 38 1.6 7.9%
7,275 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 12.6 Boil 10 min 13.62 13%
20 g LD Carlson - Lemondrop20 g Lemondrop Hops Pellet 6 Boil 10 min 4.32 8.7%
50 g Citra50 g Citra Hops Pellet 12.6 Whirlpool at 77 °C 15 min 9.45 21.7%
20 g LD Carlson - Lemondrop20 g Lemondrop Hops Pellet 6 Whirlpool at 77 °C 15 min 1.8 8.7%
30 g Citra30 g Citra Hops Pellet 12.6 Dry Hop 7 days 13%
30 g LD Carlson - Lemondrop30 g Lemondrop Hops Leaf/Whole 6 Dry Hop 7 days 13%
20 g Citra20 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 8.7%
30 g Lemondrop30 g Lemondrop Hops Leaf/Whole 6 Dry Hop 3 days 13%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 19 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 18.9
Mash volume with grains 23.7
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 20.6 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 29.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.4 L) 25.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.1 L) 25
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2021-01-05 15:33 UTC