420 Brew: Pina Colada NEIPA - Beer Recipe - Brewer's Friend

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420 Brew: Pina Colada NEIPA

Created: Wednesday May 26th 2021
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161 calories 14.6 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
1.053
1.010
5.7%
137.1
6.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.35 kg Flaked Oats0.35 kg Flaked Oats 33 2.2 11.7%
0.35 kg German - Wheat Malt0.35 kg Wheat Malt 37 2 11.7%
0.20 kg Briess - American Honey Malt0.2 kg American Honey Malt 37.7 25 6.7%
0.15 kg United Kingdom - Dextrine Malt0.15 kg Dextrine Malt 33 1.8 5%
0.04 kg German - Acidulated Malt0.04 kg Acidulated Malt 27 3.4 1.3%
1.90 kg Simpsons - Finest Pale Ale Golden Promise1.9 kg Finest Pale Ale Golden Promise 37 2.4 63.5%
2.99 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39.60 g Idaho 7 (12.4 AA) / 120 Grams39.6 g Idaho 7 (12.4 AA) / 120 Grams Hops Pellet 12.4 Whirlpool at 76 °C 20 min 20.46 16.4%
40 g BRU-140 g BRU-1 Hops Pellet 14 Whirlpool at 76 °C 20 min 23.34 16.6%
33.60 g Yakima Valley Hops - Sabro (15.1 AA)33.6 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 14.8 Whirlpool at 76 °C 20 min 20.72 14%
48 g Idaho 748 g Idaho 7 Hops Pellet 12.4 Dry Hop 4 days 24.8 19.9%
39.60 g Yakima Valley Hops - Sabro (15.1 AA)39.6 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 14.8 Dry Hop 4 days 24.42 16.4%
40 g BRU-140 g BRU-1 Hops Pellet 14 Dry Hop 4 days 23.34 16.6%
240.80 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 min.
2 g Gypsum Water Agt Mash 1 min.
1 g Canning Salt Water Agt Mash 1 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1.20 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Finland - Pitkäkoski (31.03.2019)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129.9 2 31.2 187.2 79.5 59.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.6 L) 18.9
Mash volume with grains (equipment estimates 21.6 L) 20.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.7 L) 15
Boil off losses -5.7
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 2.6
Volume into fermentor 12
Total: 18.9  
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil Efficiency N/A
Ending Kettle Efficiency N/A
Brew House: 57% 20.8 ppg
Wort Volume:
10 Liters
  • Expected 12 Liters of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.053
  • Actual OG: 1.052
Alcohol and Attenuation:
ABV: 5.12%
  • Apparent Attenuation: 75%
  • Actual FG: 1.013
  • Calories per 330ml 161 calories
  • Carbohydrates per 330ml 14.6 g
Amount Packaged:
Pending - N/A
Requires Packaged log entry with a volume reading.
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
7/23/2021 2:39 PM
over 3 years ago 		+0 Brew Day Complete 1.052 10 Liters 21 °C 7/27/2021 11:22 AM
over 3 years ago 		First Neipa ever I am doing with these hop amounts and voss kveik yeast. I splitted dry hops to 2 equal size batches. First DH addition went in on the 2nd day and other will go after 4 days. Currently fermenting hard.

First dry hop charge:
20 g Idaho 7 (Pellet) for 3 days
16 g Yakima Valley Hops - Sabro (15.1 AA) (Pellet) for 3 days
32 g Medusa (Pellet) for 3 days
7/27/2021 10:51 AM
over 3 years ago 		+4 Dry Hopped 1.013   22 °C 7/27/2021 10:56 AM
over 3 years ago 		Second dry hop charge:
24 g Idaho 7 (Pellet) for 4 days
16 g Yakima Valley Hops - Sabro (15.1 AA) (Pellet) for 4 days
20 g Medusa (Pellet) for 4 days

Looks like it is done fermenting and currently sitting around 1.014 area which is quite many points away from the target. All though I have to admin that the mash temp was a little high so it could be that is the culprit here. I moved the fermentation vessel to warmer room, lets see if it aids the process.
7/30/2021 10:13 AM
over 3 years ago 		+7 Fermentation Complete 1.013 9 Liters 22 °C 7/30/2021 10:13 AM
over 3 years ago 		Purged with a lot of CO2 and started cold crashing this beer. I have never cold crashed NEIPA, but this had a lot of hops, so I wanted to try if it has any impact on the final product, good or bad. Tasted the sample before CC and it was not too hoppy to my taste at all, but let's see how this goes. I am little worried about the oxygen, since this is very delicate beer style.
 
Notes

Huge coconut burst and creamy undertones from Sabro, complimented by BRU-1 with those pineapple and citrus forward flavors.

Honey malt can be substituted with aromatic malt or something similar

Do not look any further if Pina Colada style of Neipa is what you are looking for.

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  • Last Updated: 2022-04-28 17:54 UTC