NEIPA - Beer Recipe - Brewer's Friend

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NEIPA

233 calories 25.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
3.00 (1 Review)

Calories: 233 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Wednesday February 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Rahr - Pale Ale3 kg Pale Ale 36.34 3.5 35.8%
3 kg Briess - Wheat Malt, White3 kg Wheat Malt, White 39.1 2.5 35.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.9%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 3%
0.13 kg Weyermann - Carahell0.125 kg Carahell 34 10 1.5%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 6%
0.50 kg Briess - Rice, Flaked0.5 kg Rice, Flaked 32.2 1 6%
8.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g BSG - Warrior11 g Warrior Hops Leaf/Whole 15.5 Boil 60 min 14.31 3.7%
227 g Ekuanot227 g Ekuanot Hops Pellet 15.65 Hop Stand at 78 °C 20 min 44.41 77.2%
28 g Ekuanot28 g Ekuanot Hops Pellet 14.25 Dry Hop 1 days 9.5%
28 g Ekuanot28 g Ekuanot Hops Leaf/Whole 14.25 Dry Hop 7 days 9.5%
294 g / $ 0.00
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 546 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
GVRD Metro water - soft, dechlorinated with a small amount of PotMet (campden) prior to heating for mash and sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Strike 78 °C 66 °C 60 min
8 L mashout 100 °C 77 °C 10 min
23 L hybrid batch/fly sparge Batch Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 12.6
Mash volume with grains (equipment estimates 17.6 L) 18.1
Grain absorption losses -8.4
Remaining sparge water volume (equipment estimates 27.1 L) 25.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.4 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24.6
Hops absorption losses (whirlpool, hop stand) -1.1
Top off amount 0.5
Going into fermentor 24
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Flaked rice added to try to dry out the finish, for some reason the recipe/grist/mash schedule/yeast shows a very high FG.

Cold out (for us) just above freezing but sunny. Thermal mass of the mashtun was cooler than usual (grain may have been as well) so undershot initial dough-in temperature with 17 liters at 78C and ended up at 66C (150F) initial mash temp for 10 minutes while additional water was heated to boiling. This may lead to a lower FG which would not be a bad thing in this beer. +/- 6 L (1.5 gal) at boiling raised to 68C target, which was still 67C after 60 minutes. Total mash time approx 75 minutes before mashout 12 liters (3gal, as opposed to the 2gal estimate) at boiling raised to 77C for 10 minutes before sparging. First sparge was added prior to vorlauf like a batch sparge, until it drew down to the top of the grist. Second sparge was batch (remixed) short vorlauf needed again to clear, and then drained with the collection of just under 30L of first wort. Additional 15 liters of small beer collected (third batch sparge) and boiled down to a 3-gallon batch of small beer.
Clarity Ferm not added to primary with yeast as usual due to excessive trub. Will be added with the first racking off the trub to secondary.
Big beer was pitched with a 500ml jar of Danstar London ESB slurry reactivated with 1 quart of canned yeast starter the day before brewing, small beer was pitched with +- 3 oz of fresh slurry skimmed from the top of a Danstar BRY-97 batch. Both are absolutely ripping the day following pitching.

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  • Last Updated: 2021-02-18 04:40 UTC