NE IPA IV - Beer Recipe - Brewer's Friend

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NE IPA IV

268 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Hustead
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
URL: https://hazyandhoppy.com/
Created: Monday May 17th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb US - Pale 2-Row22 lb Pale 2-Row 37 1.8 71%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 12.9%
2 lb American - White Wheat2 lb White Wheat 40 2.8 6.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.2%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 6.5%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.36 oz Citra8.36 oz Citra Hops Pellet 11 Whirlpool at 175 °F 30 min 21.29 73.6%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 55 °F 7 days 26.4%
11.36 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
12.10 g Gypsum Water Agt Mash 1 hr.
1 tsp Whirlfloc Fining Boil 50 min.
6.70 tsp Yeast Nutrient Other Boil 50 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 282 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 164 °F 156 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.5 gal (50 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.5 gal (2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.11 gal (56.42 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 2.11 gal (8.42 qt) sparge/top-off. 11.63 46.5  
Strike water volume at mash thickness of 1.5 qt/lb 11.63 46.5  
Mash volume with grains (equipment estimates 13.79 g | 55.2 qt) 14.11 56.4  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.5 g | 50 qt) 13 52  
Boil off losses -1.5 -6  
Post boil Volume 11 44  
Hops absorption losses (whirlpool, hop stand) -0.31 -1.3  
Top off amount 0.31 1.3  
Going into fermentor 11 44  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Brewed 7/10/2021. Used Brunwater to get the chloride to sulfate ratio of 2:1 with only anhydrous calcium chloride and gypsum. Mash pH was measured at 5.1. Half the strike water was added to the mash tun and then half the milled grain. Then the other half of the water was added to the mash tun and then the remainder of the grain. 5.5 ml of 88% Lactic acid was used to get the boil pH to 4.9. O.G. was measured using a tilt at 1.080. The mash stuck at 1.054 after 1.5 days in fermenter. Temperature was raised from 72 deg. F to 80 deg. F to unstick it. After 7 days temp. was raised to 85 deg. F. On day 9 two packets of SafeAle US-05 were pitched along with dry hops. On day 14 temp was lowered to 60 deg. F. Beer sat at 60 deg. F till day 30. F.G. 1.023.

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  • Last Updated: 2021-08-09 21:23 UTC