Drytown NEIPA - Beer Recipe - Brewer's Friend

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Drytown NEIPA

283 calories 27 g 0.5 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 283 calories (Per 0.5L)
Carbs: 27 g (Per 0.5L)
Created: Sunday May 16th 2021
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1.061
1.013
6.4%
57.3
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg US - Pale 2-Row4.4 kg Pale 2-Row 37 1.8 78.6%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 8.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.9%
0.20 kg Honey Malt0.2 kg Honey Malt 37 25 3.6%
5.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 13 Boil 10 min 12.58 6.9%
25 g Galaxy25 g Galaxy Hops Pellet 16.5 Boil 10 min 15.97 6.9%
40 g Citra40 g Citra Hops Pellet 13 Whirlpool at 77 °C 15 min 9.29 11.1%
40 g Galaxy40 g Galaxy Hops Pellet 16.5 Whirlpool at 77 °C 15 min 11.79 11.1%
40 g Mosaic40 g Mosaic Hops Pellet 10.7 Whirlpool at 77 °C 15 min 7.64 11.1%
25 g Citra25 g Citra Hops Pellet 12.6 Dry Hop 7 days 6.9%
40 g Galaxy40 g Galaxy Hops Pellet 15.6 Dry Hop 7 days 11.1%
25 g Mosaic25 g Mosaic Hops Pellet 11.3 Dry Hop 7 days 6.9%
35 g Citra35 g Citra Hops Pellet 12.6 Dry Hop 3 days 9.7%
40 g Galaxy40 g Galaxy Hops Pellet 15.6 Dry Hop 3 days 11.1%
25 g Mosaic25 g Mosaic Hops Pellet 11.3 Dry Hop 3 days 6.9%
360 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 14.6
Mash volume with grains 18.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 19.5 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 21
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2022-06-26 09:58 UTC