NEIPA Especial! - Beer Recipe - Brewer's Friend

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NEIPA Especial!

226 calories 24 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Post Boil Size: 6.19 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Pennsbury Bros
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Thursday July 8th 2021
1.068
1.018
6.6%
104.3
6.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.5%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 6.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.2%
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 77.4%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz cryo pop1 oz cryo pop Hops Pellet 24.5 Whirlpool at 204 °F 15 min 14.36 15.4%
1 oz cryo pop1 oz cryo pop Hops Pellet 24.5 Dry Hop at 58 °F 2 days 14.96 15.4%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Dry Hop (High Krausen) at 68 °F 2 days 15.27 30.8%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop (High Krausen) at 68 °F 2 days 30.53 30.8%
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil at 212 °F 60 min 29.17 7.7%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
1 tsp Gypsum (Calcium Sulfate) Water Agt Boil 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Infusion 162 °F 154 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.74 g | 39 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 10.98 g | 43.9 qt) 11.12 44.5  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7.69 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.19 24.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.15 g | 24.6 qt) 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Made it one time with Citra and Galaxy in the Hopstand, and Vic Secret and Idaho 7 in the dry hop. Love that combo!

Use hop survivable chart from Yakima Chief for other combos that would be good.

Fermented for 2 weeks, then lower temp to 58F and use small dry hop container or bag in secondary for 3 or 4 days. Cold crash to 40F for a couple more days and rack to serving keg.

IF using Cryo Pop-
Dry Hop 1: Add hops at middle of active fermentation, with approximately
1.024 – 1.032 specific gravity left before final gravity.
Dry Hop 2: After final gravity is hit dry hop for two days at 72° F/ 22° C,
rousing once at 24 hours with C02. Dump hops from
bottom of FV after 48 hours.

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  • Last Updated: 2021-12-18 16:19 UTC