vanilla lemon NEDIPA (limoncello) - Beer Recipe - Brewer's Friend

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vanilla lemon NEDIPA (limoncello)

250 calories 21.4 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 250 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday September 1st 2021
1.076
1.013
8.2%
59.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Golden Light6 lb LME Golden Light 37.6 4 54.5%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 9.1%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 42 0.5 27.3%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Gladfield - Golden Naked Oats1 lb Golden Naked Oats 32.2 1.42 9.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 30 min 23.19 20%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 30 min 36.27 40%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop (High Krausen) 7 days 20%
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Dry Hop 7 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp pure vanilla extract Flavor Bottling 0 min.
18 g crystalized lemon Flavor Bottling 0 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.06 g | 24.2 qt) 4.82 19.3  
Mash volume with grains (equipment estimates 6.06 g | 24.2 qt) 4.9 19.6  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.8 3.2  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 5.5 22  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.82 19.3
Equipment Profile Used: System Default
 
Notes
  • bring 5 gallons of distilled water to 150 degrees.
  • steep oats for 20 minutes @ 150
  • remove oats and add in the LME. Mix and then bring to boil.
  • Once at boil, add DME
  • add boil hops once DME is mixed in. Boil for 30 minutes
  • take off heat and add corn sugar.
  • chill wort down to 70 degrees.
  • transfer to fermenter, pitch yeast.
  • keep fermentation temperature below 70.
  • add lemon drop hops when fermentation is is at high krausen
  • ferment until FG is hit: ~1.015. at low temperature, it may take 7-10 days.
  • transfer to bottling bucket, add priming sugar, and add lemon crystals and vanilla.
  • bottle
  • enjoy as soon as 1 week after bottling conditioning.
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  • Last Updated: 2021-09-12 20:37 UTC