NEIPA #4 - Beer Recipe - Brewer's Friend

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NEIPA #4

Created: Wednesday February 3rd 2021
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244 calories 21.9 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 5.82 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
1.074
1.014
7.8%
11.2
5.5
5.2
39.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Briess - Brewers Malt 2-Row12.5 lb Brewers Malt 2-Row $ 0.77 / lb
$ 9.63 		37 1.8 83.3%
8 oz US - Bruehmalt8 oz Bruehmalt $ 1.89 / lb
$ 0.95 		37 20.1 3.3%
1 lb Briess - Wheat Malt, White1 lb Wheat Malt, White $ 1.30 / lb
$ 1.30 		39.1 2.5 6.7%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.05 / lb
$ 1.05 		34 2 6.7%
15 lbs / $ 12.91
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Warrior (16.5 AA) / 4.55 Ounces0.2 oz Warrior (16.5 AA) / 4.55 Ounces Hops $ 1.25 / oz
$ 0.25 		Pellet 16.5 First Wort 0 min 11.18 1.4%
1 oz Azacca1 oz Azacca Hops $ 1.42 / oz
$ 1.42 		Pellet 14.6 Whirlpool at 160 °F 30 min 7%
1 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 8 Ounces1 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 8 Ounces Hops $ 1.38 / oz
$ 1.38 		Pellet 14.4 Whirlpool at 160 °F 30 min 7%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) / 10 Ounces2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) / 10 Ounces Hops $ 1.53 / oz
$ 3.06 		Pellet 12.5 Whirlpool at 160 °F 30 min 14.1%
2.50 oz Azacca (14.6 AA) / 8 Ounces2.5 oz Azacca (14.6 AA) / 8 Ounces Hops $ 1.42 / oz
$ 3.55 		Pellet 14.6 Dry Hop at 60 °F 4 days 17.6%
1 oz Vic Secret (21.5 AA) / 8 Ounces1 oz Vic Secret (21.5 AA) / 8 Ounces Hops $ 1.67 / oz
$ 1.67 		Pellet 21.5 Dry Hop at 60 °F 4 days 7%
1.50 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 8 Ounces1.5 oz Yakima Valley Hops - BRU-1 (14.4 AA) / 8 Ounces Hops $ 1.38 / oz
$ 2.07 		Pellet 14.4 Dry Hop at 60 °F 4 days 10.6%
2.50 oz Azacca2.5 oz Azacca Hops $ 1.42 / oz
$ 3.55 		Pellet 14.6 Dry Hop at 60 °F 2 days 17.6%
1 oz Vic Secret1 oz Vic Secret Hops $ 1.67 / oz
$ 1.67 		Pellet 21.5 Dry Hop at 60 °F 2 days 7%
1.50 oz Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops $ 1.38 / oz
$ 2.07 		Pellet 14.4 Dry Hop at 60 °F 2 days 10.6%
14.20 oz / $ 20.69
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablet $ 0.04 / each
$ 0.02 		Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
9 g Lactic acid Water Agt Mash 1 hr.
$ 0.02
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
$ 6.00 / each
$ 6.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 281 B cells required
$ 6.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.44 psi       Temp: 40 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Cary Town Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 3 31 180 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.85 gal Strike 160 °F 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.28 g | 37.1 qt) 8.95 35.8  
Mash volume with grains (equipment estimates 10.48 g | 41.9 qt) 10.15 40.6  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 5.82 23.3  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.67 g | 22.7 qt) 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 94.2%
Pre-Boil: 77% 28.6 ppg
Ending Kettle: 76% 28.2 ppg
Brew House: 71% 26.3 ppg
Wort Volume:
5.4 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.074
  • Actual OG: 1.073
Alcohol and Attenuation:
ABV: 7.35%
  • Apparent Attenuation: 76.7%
  • Actual FG: 1.017
  • Calories per 12oz 244 calories
  • Carbohydrates per 12oz 21.9 g
Amount Packaged:
4.75 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 51
  • Pints: 38
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
2/10/2021 7:45 PM
over 4 years ago 		-3 Yeast Starter 1.037 1.3 Liters 2/11/2021 11:48 PM
over 4 years ago 		Spun for 18 hours and then put in the fridge to crash the yeast.
2/13/2021 10:07 PM
over 4 years ago 		+0 Mash Complete 1.060 7.85 Gallons 2/16/2021 5:27 PM
over 4 years ago 		Milled grains using 0.035" gap. Kept mash between 151-152 F for 45 minutes. Then lifted the bag, gave a gentle squeeze and let it drain in another kettle while starting to heat the main kettle.
2/13/2021 10:08 PM
over 4 years ago 		+0 Pre-Boil Gravity 1.060 7.15 Gallons 2/13/2021 10:08 PM
over 4 years ago
2/14/2021 12:00 AM
over 4 years ago 		+1 Boil Complete 1.073 5.8 Gallons 2/14/2021 6:13 AM
over 4 years ago 		Did a 75 min boil to boil off some water to get closer to target gravity.
2/14/2021 2:30 AM
over 4 years ago 		+1 Brew Day Complete 1.073 5.4 Gallons 7/9/2021 5:46 PM
over 3 years ago
2/21/2021 5:14 PM
over 4 years ago 		+8 Fermentation Complete 1.017   2/21/2021 5:14 PM
over 4 years ago
2/22/2021 5:58 PM
over 4 years ago 		+9 Dry Hopped   2/22/2021 5:58 PM
over 4 years ago 		2.5 oz Azacca (14.6 AA) (Pellet) for 4 days
1 oz Vic Secret (21.5 AA) (Pellet) for 4 days
1.5 oz Yakima Valley Hops - BRU-1 (14.4 AA) (Pellet) for 4 days
2/24/2021 3:59 PM
over 4 years ago 		+11 Dry Hopped   2/24/2021 3:59 PM
over 4 years ago 		2.5 oz Azacca (Pellet) for 2 days
1 oz Vic Secret (Pellet) for 2 days
1.5 oz BRU-1 (Pellet) for 2 days
3/1/2021 8:09 PM
over 4 years ago 		+16 Packaged 4.75 Gallons 3/1/2021 8:09 PM
over 4 years ago
 
Notes

Ferment at 66'F and raise to 70'F for diacetyl rest towards the end of fermentation.

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  • Last Updated: 2021-02-22 18:01 UTC