Black Line NEIPA - Beer Recipe - Brewer's Friend

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Black Line NEIPA

202 calories 20.7 g 22 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.16 gallons
Post Boil Size: 6.66 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: John Coppola
Hop Utilization: 96%
Calories: 202 calories (Per 22oz)
Carbs: 20.7 g (Per 22oz)
Created: Wednesday July 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row $ 1.44 / lb
$ 14.40 		37 1.8 70.2%
1.75 lb Flaked Oats1.75 lb Flaked Oats $ 0.80 / lb
$ 1.40 		33 2.2 12.3%
1.25 lb Viking - Wheat Malt1.25 lb Wheat Malt $ 1.30 / lb
$ 1.63 		38 2.5 8.8%
8 oz Weyermann - Carafoam8 oz Carafoam $ 1.99 / lb
$ 1.00 		34.5 2.2 3.5%
4 oz Gambrinus - Honey Malt4 oz Honey Malt $ 2.29 / lb
$ 0.57 		37 25 1.8%
8 oz Briess - Rice Hulls8 oz Rice Hulls $ 1.20 / lb
$ 0.60 		0.001 0 3.5%
14.25 lbs / $ 19.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Azacca (13.8 AA) / 10 Ounces2 oz Yakima Valley Hops - Azacca (13.8 AA) / 10 Ounces Hops $ 0.90 / oz
$ 1.80 		Pellet 13.8 Whirlpool at 175 °F 20 min 10.17 13.3%
2 oz Yakima Valley Hops - Mosaic (11.5 AA) / 30.24 Ounces2 oz Yakima Valley Hops - Mosaic (11.5 AA) / 30.24 Ounces Hops $ 1.30 / oz
$ 2.60 		Pellet 11.5 Whirlpool at 175 °F 20 min 8.47 13.3%
2 oz Yakima Valley Hops - Simcoe (12.9 AA) / 23.7 Ounces2 oz Yakima Valley Hops - Simcoe (12.9 AA) / 23.7 Ounces Hops $ 1.20 / oz
$ 2.40 		Pellet 12.9 Whirlpool at 175 °F 20 min 9.5 13.3%
2 oz Yakima Valley Hops - Azacca (13.8 AA) / 10 Ounces2 oz Yakima Valley Hops - Azacca (13.8 AA) / 10 Ounces Hops $ 1.20 / oz
$ 2.40 		Pellet 13.8 Dry Hop at 70 °F Day 4 1.69 13.3%
3 oz Yakima Valley Hops - El Dorado (14.1 AA) / 16 Ounces3 oz Yakima Valley Hops - El Dorado (14.1 AA) / 16 Ounces Hops $ 0.88 / oz
$ 2.63 		Pellet 14.1 Dry Hop at 70 °F Day 4 2.6 20%
2 oz Yakima Valley Hops - Mosaic (11.5 AA) / 30.24 Ounces2 oz Yakima Valley Hops - Mosaic (11.5 AA) / 30.24 Ounces Hops $ 1.30 / oz
$ 2.60 		Pellet 11.5 Dry Hop at 70 °F Day 4 1.41 13.3%
2 oz Yakima Valley Hops - Simcoe (12.9 AA) / 23.7 Ounces2 oz Yakima Valley Hops - Simcoe (12.9 AA) / 23.7 Ounces Hops $ 1.20 / oz
$ 2.40 		Pellet 12.9 Dry Hop at 70 °F Day 4 1.58 13.3%
15 oz / $ 16.83
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
8.50 ml Lactic acid Water Agt Mash 1 hr.
9 gal RO Water $ 0.39 / gal
$ 3.51 		Water Agt Mash 0 min.
$ 3.51
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
$ 5.25 / each
$ 5.25
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 5.25 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.9 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Mean Brews NEIPA (7/13/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83 5 24 155 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 68 °F 157 °F 40 min
Mash In Infusion 157 °F 154 °F 60 min
Temperature 154 °F 169 °F 15 min
Mash Out Steeping 169 °F 169 °F 10 min
3 gal Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.99 20  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.16 28.6  
Boil off losses -0.75 -3  
Post boil Volume (equipment estimates 6.33 g | 25.3 qt) 6.66 26.6  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.44 g | 25.7 qt) 6.1 24.4  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Normally I would use 1318 for yeast but needed to use up OYL-200. Will be drier than I normally like, but a lesson learned with this yeast. This yeast eats up everything including dextrins. If you do use a London yeast, adjust fermentables, so it ends up with an ABV of around 6ish.

Not going to use a bittering charge since the beer will finish so dry.

Version 2 changes;
Yeast OYL-200 ==>1318, A24, or A38 (all english yeasts)

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  • Last Updated: 2022-01-03 13:30 UTC