NEIPA - Beer Recipe - Brewer's Friend

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NEIPA

193 calories 18.1 g 330 ml
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 54% (steeping grains only)
Calories: 193 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday March 29th 2021
1.063
1.013
6.6%
28.1
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Crisp Malting - Finest Maris Otter1500 g Finest Maris Otter 38 3 39%
500 g Simpsons - Finest Pale Ale Golden Promise500 g Finest Pale Ale Golden Promise 37 2.4 13%
500 g Weyermann - Extra Pale Premium Pilsner Malt500 g Extra Pale Premium Pilsner Malt 38 1.5 13%
600 g Crisp Malting - Flaked Torrified Oats600 g Flaked Torrified Oats 33 3.2 15.6%
250 g Weyermann - Carapils250 g Carapils 34.5 2.1 6.5%
300 g Flaked Wheat300 g Flaked Wheat 34 2 7.8%
200 g Weyermann - Pale Wheat200 g Pale Wheat 36 2 5.2%
3,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum (15 AA)5 g Magnum (15 AA) Hops Pellet 10.2 Boil at 100 °C 30 min 9.97 3.1%
10 g citra10 g citra Hops Leaf/Whole 12.8 Whirlpool at 80 °C 0 min 3.84 6.3%
15 g Nelson Sauvin (12.5 AA)15 g Nelson Sauvin (12.5 AA) Hops Leaf/Whole 12.5 Whirlpool at 80 °C 0 min 5.63 9.4%
20 g Yakima Valley Hops - BRU-1 (14.4 AA)20 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Leaf/Whole 14.4 Whirlpool at 80 °C 0 min 8.64 12.5%
10 g citra10 g citra Hops Leaf/Whole 12.8 Dry Hop 7 days 6.3%
10 g Nelson Sauvin (12.5 AA)10 g Nelson Sauvin (12.5 AA) Hops Leaf/Whole 12.5 Dry Hop 7 days 6.3%
10 g Yakima Valley Hops - BRU-1 (14.4 AA)10 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Leaf/Whole 14.4 Dry Hop 7 days 6.3%
30 g citra30 g citra Hops Leaf/Whole 12.8 Dry Hop 2 days 18.8%
20 g Nelson Sauvin (12.5 AA)20 g Nelson Sauvin (12.5 AA) Hops Leaf/Whole 12.5 Dry Hop 2 days 12.5%
30 g Yakima Valley Hops - BRU-1 (14.4 AA)30 g Yakima Valley Hops - BRU-1 (14.4 AA) Hops Leaf/Whole 14.4 Dry Hop 2 days 18.8%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutrient Other Primary 0 min.
4.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
1.75 g Salt Water Agt Mash 1 hr.
3 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.70 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 60.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 230 40 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Beta-glucan rest Temperature 50 °C 48 °C 20 min
Regular mash Infusion 69 °C 67 °C 60 min
3 L Sparge 69 °C 67 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 19.8 L) 17.9
Mash volume with grains (equipment estimates 19.8 L) 20.4
Grain absorption losses (steeping) -3.9
Pre boil volume (equipment estimates 16 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 10.2 L) 11
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor (equipment estimates 10.8 L) 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 17.9  
Equipment Profile Used: System Default
 
Notes

Good hops and gnarly vid on haze

Torrified oats and wheat in with 13L at 48C for betal glucan rest for 20 mins, then raise temp to 69 and add the rest of the grains

for yeast, mix into sterile water and pitch at 18 and keep no higher than 19 for 3 days, then let rise to ~22C for diacetyl cleanup for 2 days before crashing at last dry hop

add maybe a gram less citric acid next time as pH was too low

1L = 6g
500ml = 3.03g sugar
375 = 2.2g

Next Time: pitch open yeast, never open lid (use fishing line for hops), dry hop earlier, softer boil for only 30 mins, maybe don't bother with beta glucan rest, crash only for a day, better temp control, no carapils, at least 20% oats, up golden promise and use pilsner as base

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  • Last Updated: 2021-06-08 08:22 UTC