Saturday Afternoon (NEIPA W/ Citra, El Dorado, Mosaic & Sabro) - Beer Recipe - Brewer's Friend

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Saturday Afternoon (NEIPA W/ Citra, El Dorado, Mosaic & Sabro)

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Monday December 27th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Rahr - Standard 2-Row5 lb Standard 2-Row 36.8 1.8 31.3%
4 lb Briess - Pilsen Malt 2-Row4 lb Pilsen Malt 2-Row 37 1.2 25%
3 lb American - Wheat3 lb Wheat 38 1.8 18.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 18.8%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 4.34 6.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 20 min 6.2 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 20 min 4.94 6.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 170 °F 20 min 5.96 6.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 69 °F 3 days 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop at 69 °F 3 days 12.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop at 69 °F 3 days 12.5%
2 oz Yakima Valley Hops - Sabro2 oz Sabro Hops Pellet 15.1 Dry Hop at 69 °F 3 days 12.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
3.20 g Gypsum Water Agt Mash 0 min.
7.24 g Calcium Chloride Water Agt Mash 0 min.
0.64 g Epsom Salt Water Agt Mash 0 min.
2 each Fermcap Fining Boil 1 hr.
8 tbsp Light DME Other Other 0 min.
0.50 tsp Fermaid K Other Mash 0 min.
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 0 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 151 °F 152 °F 60 min
3.25 gal Fly Sparge -- 160 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 162 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains (equipment estimates 7.13 g | 28.5 qt) 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.25 g | 13 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 8.5 34  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 5.5 22  
Total: 10.75 43
Equipment Profile Used: System Default
 
Notes

-Mash Ph should be 5.3
-Create yeast starter by boiling 2 cups RO water, 1/2 Cup Light DME and a 1/2 TSP of Fermaid K for 15 minutes. Sanitize and add to Ehrlenmeyer flask and let sit on stir plate at room temp for 6-12 Hours
-Add two drops of Fermcap at beginning of Boil
-Oxygenate 20 minutes after transfer to fermenter
-Ferment approx. 10-12 days, cold crash for approx. 2 days, then closed transfer to keg. carb to 20 PSI and wait one week. Serve @ 13 PSI.


-Guidelines loosely taken from https://bisonbrew.com/how-to-brew-neipa/

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  • Last Updated: 2022-01-31 15:06 UTC