NEIPA - Silado - Beer Recipe - Brewer's Friend

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NEIPA - Silado

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday December 20th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Simpsons - Pale 2-Row4.5 kg Pale 2-Row 38 1.8 69.2%
0.50 kg Bairds - Vienna Malt0.5 kg Vienna Malt 37 3.5 7.7%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 11.5%
0.50 kg Crisp Malting - Pale Wheat Malt0.5 kg Pale Wheat Malt 38.7 2 7.7%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.8%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Simcoe75 g Simcoe Hops Pellet 12 Whirlpool at 80 °C 10 min 13.5 25%
50 g El Dorado50 g El Dorado Hops Leaf/Whole 14.7 Whirlpool at 80 °C 10 min 11.03 16.7%
25 g Northern Brewer - Australian Galaxy25 g Australian Galaxy Hops Pellet 15.7 Dry Hop (High Krausen) at 30 °C 1 days 8.3%
25 g El Dorado25 g El Dorado Hops Pellet 14.7 Dry Hop (High Krausen) at 30 °C 1 days 8.3%
25 g Northern Brewer - Australian Galaxy25 g Australian Galaxy Hops Pellet 15.7 Dry Hop at 35 °C 2 days 8.3%
25 g El Dorado25 g El Dorado Hops Pellet 14.7 Dry Hop at 35 °C 2 days 8.3%
75 g Simcoe75 g Simcoe Hops Pellet 12 Dry Hop at 35 °C 2 days 25%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 kg Rice Hulls Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 10 150 75 0
No campden tablet used.

Water Additions for 38l water.

Gypsum: 2g
Calcium Chloride: 12g
Epsom Salts: 1g

Mashed with 14l as opposed to 12l
Sparged with 2l less to compensate
3l loss from HLT during sparging so 28l total volume in HLT
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 78 °C 67 °C 60 min
25 L Fly Sparge 78 °C 78 °C 35 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 13
Mash volume with grains 17.3
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 20.7 L) 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 27
Boil off losses -5.7
Post boil Volume (equipment estimates 20.6 L) 23
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 20
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Mash pH: 7.50

Mash pH after Citric Acid (1.5tbsp): 7.15


Unable to add 2nd dry hop due to equipment breakage - unable to complete oxygen free DH.

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  • Last Updated: 2021-01-02 19:17 UTC