New England Style IPA - Beer Recipe - Brewer's Friend

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New England Style IPA Auto Scaled Down

222 calories 22.4 g 12 oz
Ballardian Home Brewers
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ballardian Home Brewers
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday November 15th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 70.6%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 15.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.8%
12 oz Grain Millers - Flaked Oats12 oz Flaked Oats 34.6 1.5 5.9%
12.75 lbs / $ 0.00
 
Hops Summary
Amount Variety Cost IBU Bill %
3 oz Cascade (Leaf/Whole) 2.9999999931377 oz Cascade (Leaf/Whole) Hops 5.24 24.9%
6 oz Mosaic (Leaf/Whole) 5.9999999862754 oz Mosaic (Leaf/Whole) Hops 9.36 49.9%
3 oz Belma (Leaf/Whole) 2.9999999931377 oz Belma (Leaf/Whole) Hops 7.6 24.9%
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Ballard, Seattle, WA Q1 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 150 75 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.11 gal Strike 163 °F 152 °F 60 min
1 gal comp for mash tun heat loss Temperature 175 °F 152 °F 50 min
1.9 gal Sparge 175 °F 155 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 6.5 26  
Boil off losses -2.25 -9  
Post boil Volume (equipment estimates 5.11 g | 20.5 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.14 g | 20.6 qt) 5 20  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

This is a New England Style IPA from BYO article.

https://byo.com/article/neipa-style-profile/

I followed the concepts described by Neil Fisher of Weldwerks brewing.

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Specifically;
1) High choloride to sulfate ratio 3:1 for water.
2) Specialty yeast decended from London Ale III with high fruit forward profile and low-med attenuation and low flocculation. Burlington Ale or Vermont Ale yeast.
3)Adding hops in flameout and fermentation in addition to dry hopping.

Here is their "Juicy Bits" recipe as well.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

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  • Last Updated: 2021-11-15 00:45 UTC