DIY Citra, Mosaic, El Dorado NEIPA - Beer Recipe - Brewer's Friend

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DIY Citra, Mosaic, El Dorado NEIPA

284 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 0 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Friday February 19th 2021
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1.085
1.022
8.2%
44.8
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Simpsons - Finest Pale Ale Golden Promise9.5 lb Finest Pale Ale Golden Promise $ 0.00 / lb
$ 0.00 		37 2.4 48.7%
3 lb Flaked Oats3 lb Flaked Oats $ 0.00 / lb
$ 0.00 		33 2.2 15.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 10.3%
2.50 lb Muntons - Extra Light Dry Malt Extract (DME)2.5 lb Extra Light Dry Malt Extract (DME) - (late boil kettle addition) 44 3.2 12.8%
1.50 lb Sugar Creek Malt - Ye Olde Pale Ale1.5 lb Ye Olde Pale Ale 37.7 4 7.7%
1 lb Honey1 lb Honey 35 2 5.1%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 20.8 Hop Stand at 180 °F 30 min 9.94 10%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Hop Stand at 180 °F 30 min 11.95 10%
3 oz El Dorado3 oz El Dorado Hops Pellet 16 Hop Stand at 180 °F 30 min 22.93 30%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 20.8 Dry Hop 3 days 10%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 10%
3 oz El Dorado3 oz El Dorado Hops Pellet 16 Dry Hop 3 days 30%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
3 g Table Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 0 min.
4 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
4.69 ml Lactic acid $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
0.30 g Potassium Metabisulfite Other Primary 1 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 45 200 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 157 °F 155 °F 90 min
Mash out Temperature 170 °F 170 °F 10 min
Starting Mash Thickness: 1.26 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.26 qt/lb 5.04 20.2  
Mash volume with grains 6.32 25.3  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.8 g | 23.2 qt) 6.4 25.6  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses    
Post boil Volume (equipment estimates 5.99 g | 24 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.21 g | 24.9 qt) 5.8 23.2  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Mash base malt + 1 lb each flaked oats and wheat (13 lbs) x 45 min, then add remaining flaked adjuncts (3 lbs) x 45 min (90 min mash)

Full volume, no sparge.

No boil.

Raise to 180F after mash out. Add DME and stir in.

Whirlpool with spoon. Then add hops and whirlpool x 30 min. Add chiller after 10 min and sit in hot wort x 20 min. After 20 min, turn off heat and allow temp fall x 10 min.

Then chill to 66F prior to transfer to FV. Oxygenate and yeast pitch.

Ferment at 68F

At end of fermentation, add hops in bags (with 0.16 g potassium metabisulfite) x 3 days. Then remove hop bag and D rest x 3ays.

Once SG is stable, cold crash x 5 days and then keg. No gelatin or biofine.

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  • Last Updated: 2022-10-07 15:39 UTC