BGS Hypa II NEIPA - Beer Recipe - Brewer's Friend

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BGS Hypa II NEIPA

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay Avrett
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday April 12th 2021
1.062
1.012
6.5%
17.5
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 58.2%
2 lb Canada Malting - SUPERIOR PILSEN MALT2 lb SUPERIOR PILSEN MALT 37.2 1.5 14.5%
1.75 lb Canada Malting - WHITE WHEAT MALT1.75 lb WHITE WHEAT MALT 38.1 3.5 12.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.3%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.65 oz Citra3.65 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 17.54 32.4%
2.30 oz Mosaic2.3 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F Day 4 20.4%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop at 68 °F Day 4 17.8%
2.30 oz Mosaic2.3 oz Mosaic Hops Pellet 12.5 Dry Hop at 72 °F Day 2 20.4%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop at 72 °F Day 2 8.9%
11.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Potassium Metabisulfite Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Ottawa Water - 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 18 2 27 39
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 163 °F 152 °F 60 min
3 gal Sparge 185 °F 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains (equipment estimates 4.62 g | 18.5 qt) 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 2.81 g | 11.3 qt) 4.81 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6 g | 24 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 4.5 18  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.5  
Top off amount 1.64 6.5  
Going into fermentor 6 24  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

Not sure of exact hop breakdown, but will make an attempt to calculate. Received 3-packages (1, 2, 3) for adding to recipe. #1 - 103.7 gr, #2 - 124 gr, and #3 - 94 gr.

#1 - very strong citrus aroma
#2 - citrus, mint, grassy notes in the aroma
#3 - earthy, floral, maybe tropical fruit aroma

Also, not totally sure of the grain mix, but from experience would say this is pretty close. Note, I've added Pilsner Malt (2lbs); Caramel Malt (0.5 lbs); and White Wheat Malt (0.5lbs) over and above the kit.

Fermented in primary for 6-days, moved to secondary and began dry hopping. Going with no more than 4-days of dry hopping time per recent articles read about dry hopping techniques and maximum aroma extraction...etc. See temp. and spg. graphs.

Dry hopped with #2 package on 4/17 am.
Dry hopped with #3 package on 4/19 am.

Will transfer and bottle/keg on 4/22.
First taste - 4/26...OMG super citrus aroma, with flavor notes of sweet orange, bitter grapefruit, mango, and a light liquorice finish. This is Florida sunshine in the glass.

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  • Last Updated: 2021-04-26 00:54 UTC