Wai-iti NEIPA - Beer Recipe - Brewer's Friend

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Wai-iti NEIPA

295 calories 25.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 295 calories (Per 500ml)
Carbs: 25.5 g (Per 500ml)
Created: Tuesday October 5th 2021
1.064
1.011
7.0%
15.0
7.3
5.4
1.10
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.35 kg Weyermann - Extra Pale Premium Pilsner Malt3.35 kg Extra Pale Premium Pilsner Malt 38 2.75 67%
0.40 kg Crisp Malting - Extra Pale Maris Otter0.4 kg Extra Pale Maris Otter 37.5 2 8%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat kr 2.20 / kg
kr 1.10 		36 2 10%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 4.37 15%
5 kg / kr 1.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.67 g Moutere6.67 g Moutere Hops Pellet 15.3 First Wort 120 min 15 4.5%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Dry Hop (High Krausen) 0 days 34.1%
20 g Moutere20 g Moutere Hops Pellet 18.5 Dry Hop (High Krausen) 0 days 13.6%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Dry Hop 0 days 34.1%
20 g Moutere20 g Moutere Hops Pellet 18.5 Dry Hop 0 days 13.6%
146.67 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.05 g/l Epsom Salt Water Agt Mash 1 hr.
0.12 g/l Gypsum Water Agt Mash 1 hr.
0.05 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.20 ml/l Phosphoric acid Water Agt Mash 1 hr.
0.05 g/l Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 175 85 0
Adjust mash water pH to 5.4 with 75% phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 71 °C 65 °C 60 min
Mashout Temperature 65 °C 77 °C 10 min
13 L Sparge 77 °C 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.6 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 18 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 18
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

DH1: 11. okt. 2021 17:40

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  • Public: Yup, Shared
  • Last Updated: 2021-10-12 19:55 UTC