Blueberry Oatmeal IPA - Beer Recipe - Brewer's Friend

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Blueberry Oatmeal IPA

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Saturday July 24th 2021
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NE IPA

OG: 1.059 FG: 1.014 ABV: 5.9% IBU: 55

1.056
1.010
6.1%
48.9
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Viking - Pilsner Malt15.5 lb Pilsner Malt 37 1.9 47%
6.50 lb Briess - Wheat Malt, White6.5 lb Wheat Malt, White 39.1 2.5 19.7%
10 lb United Kingdom - Oat Malt10 lb Oat Malt 28 2 30.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barth-Haas - Enigma2 oz Enigma Hops Pellet 17.4 Boil 15 min 24.91 6.7%
8 oz Barth-Haas - Enigma8 oz Enigma Hops Pellet 17.4 Whirlpool at 170 °F 30 min 23.94 26.7%
2 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)2 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 2 days 6.7%
2 oz Yakima Valley Hops - LUPOMAX Mosaic2 oz LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop 2 days 6.7%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 13.3%
4 oz Yakima Valley Hops - NZ Nelson Sauvin4 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop 2 days 13.3%
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Pellet 14 Dry Hop 2 days 6.7%
2 oz Nectaron2 oz Nectaron Hops Pellet 12 Dry Hop 2 days 6.7%
4 oz Yakima Valley Hops - Riwaka4 oz Riwaka Hops Pellet 5.5 Dry Hop 2 days 13.3%
30 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
108 5 53 225 73 0
Mash pH at 5.4 and add lactic in boil to 5.1

17.2 gal RO mash water:
———————————
6.0 g gypsum
15.5 g CaCl2
3.4 g Epsom
7.4 g NaCl
2.6 mL lactic acid

10.0 mL lactic acid post mash in BK
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 gal Mash (150 F) Strike 157 °F 150 °F 90 min
Starting Mash Thickness: 2.15 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.08 gal (60.3 qt). Suggest reducing initial water volume to 11.92 gal (47.69 qt) and adding 3.08 gal (12.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.76 gal (79.04 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 7.76 gal (31.04 qt) sparge/top-off. 17.2 68.8  
Strike water volume at mash thickness of 2.15 qt/lb 17.2 68.8  
Mash volume with grains (equipment estimates 19.46 g | 77.8 qt) 19.76 79  
Grain absorption losses -4 -16  
Remaining sparge water volume 2.05 8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 15 60  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Top off amount 0.3 1.2  
Going into fermentor 13.5 54  
Total: 19.25 77
Equipment Profile Used: System Default
 
Notes

Mosaic dry hop for blueberry batch
Dry hop with Nelson, Nectaron, Galaxy and Riwaka for non-fruited batch.

7 lb of blueberries puréed and solids separated. 2.5 lb of purée at 12.1 Brix. Saving solids for sour beer addition.

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  • Last Updated: 2021-09-04 20:11 UTC