Sunshine NEIPA - Beer Recipe - Brewer's Friend

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Sunshine NEIPA

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Tuesday March 30th 2021
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1.014
5.9%
54.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Voyager Craft Malt - Atlas Latrobe3000 g Atlas Latrobe 37.6 2.03 54.1%
500 g Weyermann - Carapils500 g Carapils 34.5 2.1 9%
200 g Joe White - Caramalt200 g Caramalt 34.5 21.17 3.6%
200 g Simpsons - Crystal Medium200 g Crystal Medium 33 65.01 3.6%
600 g Rolled Oats600 g Rolled Oats 33 2.2 10.8%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
800 g Gladfield - Dextrose Sugar800 g Dextrose Sugar - (late boil kettle addition) 46 0 14.4%
5,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 45 min 35 20%
25 g Cascade (7 AA)25 g Cascade (7 AA) Hops Pellet 7 Boil 20 min 12.93 20%
10 g BSG - Idaho 7 (14.1 AA)10 g BSG - Idaho 7 (14.1 AA) Hops Pellet 14.1 Boil 5 min 3.43 8%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 5 min 3.04 8%
15 g BSG - Idaho 7 (14.1 AA)15 g BSG - Idaho 7 (14.1 AA) Hops Pellet 14.1 Dry Hop 5 days 12%
25 g Cascade (7 AA)25 g Cascade (7 AA) Hops Pellet 7 Dry Hop (High Krausen) 5 days 20%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) 5 days 12%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
2 g Irish Moss Fining Boil 15 min.
1 g Yeast Nutrient Water Agt Boil 15 min.
10 g Go-Ferm Other Boil 15 min.
4 g Calcium Chloride Water Agt Mash 2 hr.
2 g Calcium sulfate Water Agt Mash 2 min.
0.50 g Campden Tablet Water Agt Other 150 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 435 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.37 bar       Temp: 4 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L (a) Beta and Alpha Amylase equivalence point Strike 71 °C 65 °C 90 min
15 L Half the grain each time Batch Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 30
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 26 L) 24
Estimated amount in fermentor 24
Total: 35.4  
Equipment Profile Used: System Default
 
Notes
  1. Place WLP066 in a warm environment and allow it to reach RT.
    • Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium.
    • Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water.
    • Pitch the WLP066 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.

  2. To a 35L stainless steel induction pot, add 13.5L of water and heat to 65 degrees Celsius:
    • Add half a campden tablet to reduce chloramine and chloride in the water. Let rest for 20 minutes.
    • Start with Calcium Chloride (4g), Calcium Sulfate (2g) and then Citric acid (3g) dissolved in 50mL of water, adjust pH to 5.5.
    • Prepare 11.5L of water and cover with foil for later sparge use.

  3. Mash the grains at a brew thickness of 3L/kg with 13.5L of water that has been heated to 71 degrees celsius for strike temperature.
    (a) Beta Amylase and Alpha Amylase midpoint activity - Strike and adjust to 65 degrees Celsius (90 mins)
    (b) Lautering and Sparging - 10 minutes at 78 degrees Celsius.
    (c) Grain removal and draining (each bag drains into its own pot)

  4. The mash is boiled to 90 degrees celsius and a 45 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.

  5. At 15 minutes remaining in the boil, add:
    • Yeast Nutrient (Diammonium phosphate) 1tsp per 5Gallon
    • Go-Ferm,
    • Irish Moss (pre-hydrated) and a Whirlfloc tablet.
    • Maltodextrin.

  6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.

  7. At flame out time, begin immersion cooling with ice chiller.

  8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter.

  9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.

  10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2.

  11. Further ferment until 14 days have elapsed since the yeast pitching.

  12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.

  13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
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  • Last Updated: 2021-04-11 15:04 UTC