NEIPA Cumple Agus - Beer Recipe - Brewer's Friend

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NEIPA Cumple Agus

255 calories 27.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AVC
Calories: 255 calories (Per 330ml)
Carbs: 27.9 g (Per 330ml)
Created: Friday February 12th 2021
1.082
1.023
7.8%
21.2
10.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg BA Malt - Pale Ale4.5 kg Pale Ale 38 4 58.4%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 19.5%
1 kg BA Malt - Wheat Malt1 kg Wheat Malt 38 2 13%
0.70 kg BA Malt - Carapils0.7 kg Carapils 34 4 9.1%
7.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 13.5 Whirlpool at 80 °C 45 min 6.25 9.9%
40 g Citra40 g Citra Hops Pellet 13.4 Whirlpool at 80 °C 45 min 12.41 19.8%
30 g Mosaic30 g Mosaic Hops Pellet 13.5 Dry Hop at 20 °C 2 days 14.9%
60 g Citra60 g Citra Hops Pellet 13.4 Dry Hop at 20 °C 2 days 29.7%
50 g Amarillo50 g Amarillo Hops Pellet 10.4 Dry Hop (High Krausen) at 20 °C 6 days 24.8%
2 g Bullion2 g Bullion Hops Pellet 8 First Wort 60 min 2.51 1%
202 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
0.88 ml Phosphoric acid Water Agt Mash 1 hr.
0.01 ml Phosphoric acid Water Agt Sparge 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
0.40 g Servomyces Other Boil 2 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
8.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 297 B cells required
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
11.50 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.22 bar       Temp: 1 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Btecnia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 9 86 128 192 118
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.1 L Infusion 78.2 °C 71 °C 60 min
33 L Fly Sparge 78.2 °C 69 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.1
Mash volume with grains (equipment estimates 27.9 L) 28.2
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 11.2 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 20
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

En la dry hop al final de la fermentacion van 5 g/L de mosaic pero me quede sin ese lupulo, estoy pensando en cubrir lo q falta con centennial o comprar mas mosaic, si no hay mosaic ver bravo capaz

puede ser cambiazo de amarillo al final de la fermentacion y meter algo de centennial al inicio de la fermentacion, creo que va a quedar esta formula o alguna mezcla de ambas

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  • Last Updated: 2022-09-07 22:32 UTC