NEIPA 250L - Beer Recipe - Brewer's Friend

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NEIPA 250L

142 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 256 liters (fermentor volume)
Pre Boil Size: 272 liters
Post Boil Size: 255 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Friday June 4th 2021
1.046
1.014
4.2%
20.7
6.4
5.8
9.05
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 kg United Kingdom - Golden Promise33 kg Golden Promise 37 3 65.9%
7 kg United Kingdom - Golden Naked Oats7 kg Golden Naked Oats 33 10 14%
4.50 kg GB - Caragold4.5 kg Caragold £ 1.01 / kg
£ 4.55 		38 4.31 9%
4.50 kg GB - Wheat malt4.5 kg Wheat malt £ 1.00 / kg
£ 4.50 		37 2.43 9%
0.75 kg American - Caramel / Crystal 40L0.75 kg Caramel / Crystal 40L 34 40 1.5%
0.30 kg American - Caramel / Crystal 80L0.3 kg Caramel / Crystal 80L 33 80 0.6%
50.05 kg / £ 9.05
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 7.87 1.9%
100 g Citra100 g Citra Hops Pellet 11 Aroma 10 min 4.18 3.8%
300 g Citra300 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 5.16 11.3%
180 g Mosaic180 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 3.52 6.8%
150 g Citra150 g Citra Hops Pellet 11 Dry Hop (High Krausen) 10 days 5.6%
300 g Citra300 g Citra Hops Pellet 11 Dry Hop 5 days 11.3%
180 g Mosaic180 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 6.8%
900 g Citra900 g Citra Hops Pellet 11 Dry Hop 2 days 33.8%
500 g Mosaic500 g Mosaic Hops Pellet 12.5 Dry Hop 2 days 18.8%
2,660 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Ascorbic Acid Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
250 Grams
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1025 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Barr Beacon (Apr 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 15 15 150 140 30
Using RO water throughout
Adjust to 5.5pH with lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
125 L Infusion -- 67 °C 60 min
165 L Sparge -- 79 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 261.45 L. Suggest reducing initial water volume to 45.4 L and adding 216.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 158.16 L. Suggest reducing strike water volume to 12.37 L and adding 112.76 L sparge/top-off. 125.1
Strike water volume at mash thickness of 2.5 L/kg 125.1
Mash volume with grains (equipment estimates 154.8 L) 158.2
Grain absorption losses -50.1
Remaining sparge water volume (equipment estimates 187.3 L) 197.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 261.5 L) 272
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 255
Hops absorption losses (whirlpool, hop stand) -2.4
Top off amount 3.4
Going into fermentor 256
Total: 323  
Equipment Profile Used: System Default
 
Notes

Add oats to top of mash
Mash at 67C

Adjust mash pH to 5.5pH with lactic acid

Add ascorbic acid to boil last 10 mins (anti-oxidant)

Liquor back to 1.046 (4.2%ABV at 1.014 FG)

Ferment starting at 18C until 1.030 and then allow to rise to 23C

Hop additions
High krausen = 24 hours after fermentation becomes active
2nd dry hop at 1.025 and at 20C
3rd dry hop for 48 hours at FG and at 15C

Prime casks with 100g 60/80 Glucor per firkin

Store casks at 10C. Place on stillage (cellar temp) for min 4 days then tap and vent for 48 hours. Serve when in peak condition and heavy murk has dropped. Beer should be translucent in the glass.

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  • Last Updated: 2021-06-09 19:55 UTC