Little Nipper Double IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Little Nipper Double IPA

531 calories 50.1 g 750 ml
brewer logo
Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 531 calories (Per 750ml)
Carbs: 50.1 g (Per 750ml)
Created: Tuesday December 8th 2020
1.076
1.016
8.0%
64.0
5.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Crisp Malting - Extra Pale Ale Malt2 kg Extra Pale Ale Malt 38 1.7 46.5%
1 kg Bestmalz - BEST Vienna1 kg BEST Vienna 37 3.8 23.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 11.6%
250 g Corn Sugar - Dextrose250 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.8%
250 g Dry Malt Extract - Extra Light250 g Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 5.8%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.3%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.7%
4,300 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Zeus (15 AA)10 g Barth-Haas - Zeus (15 AA) Hops Pellet 15 First Wort 60 min 30.56 3.9%
10 g Barth-Haas - Citra (12 AA)10 g Barth-Haas - Citra (12 AA) Hops Pellet 13 Hop Stand at 90 °C 45 min 5 3.9%
10 g Barth-Haas - Mandarina Bavaria (8.5 AA)10 g Barth-Haas - Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Hop Stand at 90 °C 45 min 3.27 3.9%
20 g Barth-Haas - Citra (12 AA)20 g Barth-Haas - Citra (12 AA) Hops Pellet 12 Hop Stand at 80 °C 30 min 6.09 7.8%
30 g Barth-Haas - Ekuanot (15 AA)30 g Barth-Haas - Ekuanot (15 AA) Hops Pellet 15 Hop Stand at 80 °C 30 min 10.39 11.8%
25 g Barth-Haas - Zeus (15 AA)25 g Barth-Haas - Zeus (15 AA) Hops Pellet 15 Hop Stand at 80 °C 30 min 8.65 9.8%
50 g Barth-Haas - Citra50 g Citra Hops Pellet 12 Dry Hop Day 4 19.6%
50 g Barth-Haas - Zeus50 g Zeus Hops Leaf/Whole 15 Dry Hop Day 4 19.6%
50 g Barth-Haas - Ekuanot50 g Ekuanot Hops Pellet 15 Dry Hop Day 4 19.6%
255 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.90 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
17.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Godalming
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
88.3 8.6 29 113.3 52 100.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Infusion 70 °C 67 °C 60 min
7 L 70 °C 67 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.8 L) 19.5
Mash volume with grains (equipment estimates 25.2 L) 21.9
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.3 L) 15
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Volume into fermentor 13
Total: 19.5  
Equipment Profile Used: System Default
 
Notes

90C hopstand hops added just after flameout and left for ~15 mins while cooling to 85C.

80C hops then added and left to cool for 30 mins.

Then rapid chill to 17C in ice bath leaving hops in.

As the hopstand hops sat during decreasing temperature, I've put a rough average temp where they sat for longest

Last Updated and Sharing
 
268
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-10 13:41 UTC