Into September NEIPA - Beer Recipe - Brewer's Friend

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Into September NEIPA

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 32.35 liters
Post Boil Size: 26.37 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Friday November 27th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Finest Pale Ale Golden Promise5 kg Finest Pale Ale Golden Promise 37 2.4 65.8%
0.50 kg Simpsons - Wheat Malt0.5 kg Wheat Malt 36.576 2.8 6.6%
0.25 kg Crisp Malting - Dextrin Malt0.25 kg Dextrin Malt 36.8 1.8 3.3%
0.15 kg Crisp Malting - Caramalt 15L0.15 kg Caramalt 15L 32.7 17.5 2%
0.50 kg Crisp Malting - Torrefied Wheat0.5 kg Torrefied Wheat 36.8 3 6.6%
0.20 kg Oat hulls0.2 kg Oat hulls - (late boil kettle addition) 0 0 2.6%
1 kg Briess - Brewers Oat Flakes1 kg Brewers Oat Flakes 32.2 2.5 13.2%
7.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Flex hop bittering extract1 g Flex hop bittering extract Hops Extract 14.5 Boil 60 min 1.42 0.4%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 20 min 5.28 10.9%
30 g Vic Secret30 g Vic Secret Hops Pellet 15.5 Whirlpool at 80 °C 20 min 6.55 10.9%
50 g Moutere50 g Moutere Hops Pellet 18.5 Whirlpool at 80 °C 20 min 13.04 18.1%
45 g Vic Secret45 g Vic Secret Hops Pellet 15.5 Dry Hop at 14 °C 3 days 16.3%
50 g Moutere50 g Moutere Hops Pellet 18.5 Dry Hop at 14 °C 3 days 18.1%
70 g Nelson Sauvin70 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 14 °C 0 days 25.4%
276 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Newbraska
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 10 130 100 0
Water Profile should be aiming for a “bitter” style profile. Based on your local water, adjust to suit this profile and then add a touch more calcium chloride, about 0.5gm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 72 °C 66 °C 90 min
12 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 30.4
Mash volume with grains 35.4
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 6.4 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 32.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 22.6 L) 26.4
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 22
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 19c for 5-y days (around 1020) then raise temp to 22c until final gravity has been hit.

Allow for full fermentation to occur before dry hop, ensure a good d-rest has taken place too.

Dry Hop at around 14c

45g Vic Secret
50g Moutere
70g Nelson Sauvin

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  • Last Updated: 2021-04-01 13:21 UTC