Pico_Fruity Pebbles NEIPA - Beer Recipe - Brewer's Friend

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Pico_Fruity Pebbles NEIPA

196 calories 16 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 1.375 gallons (fermentor volume)
Pre Boil Size: 1.375 gallons
Post Boil Size: 1.375 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 55% (brew house)
Source: narleth
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday January 22nd 2022
1.060
1.009
6.6%
49.8
4.6
5.4
5.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Viking - Extra pale malt2 lb Extra pale malt 37.6 1.8 47.8%
1 lb Canada Malting - WHITE WHEAT MALT1 lb WHITE WHEAT MALT $ 1.45 / lb
$ 1.45 		38.1 3.5 23.9%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 6%
15 oz US - Fruity Pebbles15 oz US - Fruity Pebbles 38 0 22.4%
4.19 lbs / $ 1.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces0.5 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces Hops $ 1.25 / oz
$ 0.63 		Pellet 14.1 Boil 5 min 13.37 10%
0.50 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces0.5 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces Hops $ 1.18 / oz
$ 0.59 		Pellet 14.1 Boil 5 min 13.37 10%
0.50 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces0.5 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces Hops $ 1.25 / oz
$ 0.63 		Pellet 14.1 Whirlpool at 170 °F 30 min 11.52 10%
0.50 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces0.5 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces Hops Pellet 14.1 Whirlpool at 170 °F 30 min 11.52 10%
0.33 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 3.5 Ounces0.33 oz Yakima Valley Hops - Citra LupoMax (18.5 AA) / 3.5 Ounces Hops Lupulin Pellet 18.5 Dry Hop (High Krausen) 2 days 6.6%
1 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces1 oz Yakima Valley Hops - El Dorado (14.1 AA) / 6.5 Ounces Hops $ 1.25 / oz
$ 1.25 		Pellet 14.1 Dry Hop (High Krausen) 2 days 20%
0.66 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces0.66 oz Yakima Valley Hops - Idaho Gem (14.1 AA) / 4 Ounces Hops $ 1.18 / oz
$ 0.78 		Pellet 14.1 Dry Hop (High Krausen) 2 days 13.2%
1 oz Yakima Valley Hops - Zappa (5.9 AA) / 2 Ounces1 oz Yakima Valley Hops - Zappa (5.9 AA) / 2 Ounces Hops Pellet 5.9 Dry Hop (High Krausen) 2 days 20%
4.99 oz / $ 3.87
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 each Campden Tablets Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
- House Blend #3
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Fairfax County, VA, USA (Griffith 3/05/2021)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.375 gal Mash Infusion 154 °F 154 °F 60 min
Mash Out Infusion 154 °F 176 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.94 g | 11.7 qt) 2.15 8.6  
Mash volume with grains (equipment estimates 3.27 g | 13.1 qt) 2.48 9.9  
Grain absorption losses -0.52 -2.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.16 g | 8.7 qt) 1.38 5.5  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.38 5.5  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 1.38 5.5  
Total: 2.15 8.6
Equipment Profile Used: System Default
 
Notes

PicoBrew Pro instructions

Night before:
Collect and treat 1.375 gallons of water.

Brew day:
Mash at 154F for 60 min.
Boil for 30 min with schedule additions as indicated.
Chill to 170F for 30 min whirlpool
Chill to pitch temp (65F) and pitch yeast
Ferment under pressure (red PRV) at 68F.

~ Day 3:
At 5 SG points from FG, dry hop, increase temperature (70F) until fermentation is complete.
Cold crash, close transfer, finish carbonation, serve.

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  • Last Updated: 2022-05-21 19:00 UTC