IWD 2022- GF/Rice NEIPA - Beer Recipe - Brewer's Friend

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IWD 2022- GF/Rice NEIPA

190 calories 23.5 g 330 ml
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Beer Stats
Method: Extract
Style: Alternative Sugar Beer
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Yeasty Boys Brewing
Calories: 190 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Thursday February 10th 2022
1.061
1.021
5.2%
27.6
4.2
n/a
65.34
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Briess - Rice, Flaked5 kg Rice, Flaked 32.2 1 40%
4 kg Briess - LME White Grain Sorghum4 kg LME White Grain Sorghum - (late boil kettle addition) $ 10.00 / kg
$ 40.00 		34.5 3 32%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 16%
1 kg Maltodextrin1 kg Maltodextrin - (late boil kettle addition) 39 0 8%
0.50 kg Honey0.5 kg Honey - (late boil kettle addition) $ 7.00 / kg
$ 3.50 		35 2 4%
12.50 kg / $ 43.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Yakima Chief Hops - Pink-Boots-Blend-202114 g Pink-Boots-Blend-2021 Hops $ 0.06 / g
$ 0.84 		Pellet 10.7 Boil 30 min 6.64 3.8%
60 g Yakima Chief Hops - Pink-Boots-Blend-202160 g Pink-Boots-Blend-2021 Hops $ 0.06 / g
$ 3.60 		Pellet 10.7 Boil 10 min 13.43 16.5%
90 g Yakima Chief Hops - Pink-Boots-Blend-202190 g Pink-Boots-Blend-2021 Hops $ 0.06 / g
$ 5.40 		Pellet 10.7 Whirlpool at 80 °C 30 min 7.57 24.7%
200 g Yakima Chief Hops - Pink-Boots-Blend-2021200 g Pink-Boots-Blend-2021 Hops $ 0.06 / g
$ 12.00 		Pellet 10.7 Dry Hop 3 days 54.9%
364 g / $ 21.84
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Attenuzyme Pro Other Mash 1 hr.
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3.27 ml Lactic acid Water Agt Mash 1 hr.
2 g Termamyl SC 4X Other Mash 30 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Escarpment Labs - Foggy London Ale
Amount:
2 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 220 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 16 195 75 122
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Gelatinize Rest w/ Teramyl Infusion 86.5 °C -- 25 min
5 L Conversion Rest (Novozyme) Top Off -- 61 °C 45 min
17 L Top Off -- 98 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.52 L. Suggest reducing initial water volume to 41.52 L and adding 3.12 L sparge/top-off.  
Heat water added to kettle (equipment estimates 51.6 L) 57
Mash volume with grains (equipment estimates 51.6 L) 61.6
Grain absorption losses (steeping) -7
Pre boil volume (equipment estimates 44.6 L) 50
Volume increase from sugar/extract (late additions) 3.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 42.5 L) 45
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor (equipment estimates 44.6 L) 42
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 57  
Equipment Profile Used: System Default
 
Notes

3.75 L / kg

Cook Rice with 1.25g Termamyl @ 86.5C for 30 min. (0.15 - 0.25g Termamyl per KG of Rice. Optimal pH range 5.6-6.0)

Cool down to 61C with small additions of cold water.

Add Oats and 3g Attenuzyme Pro. 1/4 way into mashing. (Attenuzyme 0.15 - 0.5 g/kg grist. Optimal pH 4.8, range 4.8-5.5)

Mash 45 min.

Strain mash liquids from solids.

Continue to boil, Top up to 45 L boil volume.

Add Sorghum and boil as per recipe.
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The optimal temperature is 61°C (142°F), but Attenuzyme Pro® has a range of 50°C - 70°C (122°F - 158°F).
The optimal pH is 4.8, but Attenuzyme Pro® has a range of 4.8–5.5.

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  • Last Updated: 2022-02-14 05:41 UTC