Verdant – Even Sharks Need Water - Original NEIPA - Beer Recipe - Brewer's Friend

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Verdant – Even Sharks Need Water - Original NEIPA

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24.98 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Sunday January 16th 2022
1.054
1.010
5.8%
19.5
4.0
5.3
86.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Gladfield - Pilsner Malt3.3 kg Pilsner Malt $ 3.90 / kg
$ 12.87 		37.7 1.93 60.7%
0.80 kg Thomas Fawcett - Golden Promise Pale Ale Malt0.8 kg Golden Promise Pale Ale Malt $ 4.95 / kg
$ 3.96 		36.8 2.65 14.7%
0.45 kg Gladfield - American Ale Malt0.45 kg American Ale Malt $ 4.95 / kg
$ 2.23 		37.3 2.54 8.3%
0.45 kg Gladfield - Gladiator Malt0.45 kg Gladiator Malt $ 4.95 / kg
$ 2.23 		37.3 5.08 8.3%
0.22 kg Gladfield - Wheat Malt0.22 kg Wheat Malt $ 3.95 / kg
$ 0.87 		38.8 2.13 4%
0.22 kg Gladfield - Harraways Flaked Wheat0.22 kg Harraways Flaked Wheat $ 4.95 / kg
$ 1.09 		35.4 1.6 4%
5.44 kg / $ 23.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 15 First Wort 0 min 5.13 0.8%
60 g Citra60 g Citra Hops $ 129.00 / kg
$ 7.74 		Pellet 11 Whirlpool at 80 °C 30 min 8.72 15.3%
30 g Galaxy30 g Galaxy Hops $ 109.00 / kg
$ 3.27 		Pellet 14.25 Whirlpool at 80 °C 30 min 5.65 7.6%
180 g Citra180 g Citra Hops $ 129.00 / kg
$ 23.22 		Pellet 11 Dry Hop Day 3 45.8%
120 g Galaxy120 g Galaxy Hops $ 109.00 / kg
$ 13.08 		Pellet 14.25 Dry Hop Day 3 30.5%
393 g / $ 47.31
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.40 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
$ 7.95 / each
$ 15.90
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 15.90 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 50 230 10 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.57 L Mash In Strike 73 °C 67 °C 60 min
Mash Out Infusion -- 76 °C 15 min
9.27 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19
Mash volume with grains 22.6
Grain absorption losses -5.4
Remaining sparge water volume 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 22.8 L) 25
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 24.5
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Notes
METHOD
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19L
Original Gravity: 1.065
Final Gravity: 1.015
ABV %: 6.5%
IBU: 7.3
THE MASH
Temperature °C: 67c
Length (mins): 45mins
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
3g Magnum (12% AA) @ First Wort Hops
Yeast-Vit @ 15minutes (not included)
80 degree 30 min whirlpool/hopstand = 30g Galaxy & 60g Citra
Secondary additions and timing:
Post ferment dry hop = 120g Galaxy T90’s & 180g Citra T90’s (16gpl dry hop)
Dry hop rouse and crash to zero. Keep hop contact time to less than 72 hours if possible.
Yeast: Lallemand Verdant IPA (not included)
Fermentation temperature/steps: pitch at 18 and let rise to 19 and hold. Free rise to 22 for D rest once gravity is at
about 1.030. The dry yeast version rages! Expect a massive krausen and potentially higher than anticipated
attenuation on generation 1.
With sharks we push Chloride up to around 230ppm, we leave Sulphate at base mains level (10ppm), we elevate
Sodium to around 50ppm. The Sodium Chloride is added to the boil and the Calcium Chloride to the mash. By doing
this we create a very soft mouthfeel but without elevating Calcium levels above 100ppm.
Other tips for success with a NEIPA would be to monitor you PH’s. Mash should be 5.2-5.3 at 20 degrees C. Pre-boil
5-5.1, post boil 4.9-5.05, sparge 5.5-6, post ferment 4.3, post dry hop 4.5-4.8

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  • Last Updated: 2022-01-17 00:49 UTC