Ciccia NEIPA 2 - Beer Recipe - Brewer's Friend

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Ciccia NEIPA 2

388 calories 45.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dario e Bomba
Hop Utilization: 99%
Calories: 388 calories (Per 500ml)
Carbs: 45.5 g (Per 500ml)
Created: Monday February 28th 2022
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1.082
1.026
7.4%
24.2
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Simpsons - Extra Pale Ale Malt8 kg Extra Pale Ale Malt 35.82 2.2 74.8%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 2 9.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 9.3%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 1.9%
0.50 kg Maltodextrin0.5 kg Maltodextrin - (late fermenter addition) 39 0 4.7%
10.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Yakima Valley Hops - Idaho 7100 g Idaho 7 Hops Pellet 12.5 Whirlpool at 80 °C 20 min 15.5 18.9%
70 g Centennial70 g Centennial Hops Pellet 10 Whirlpool at 80 °C 20 min 8.68 13.2%
125 g Yakima Chief Hops - Citra125 g Citra Hops Pellet 13 Dry Hop 1 days 23.6%
110 g Yakima Chief Hops - Mosaic110 g Mosaic Hops Pellet 12.25 Dry Hop at 80 °C 20 days 20.8%
125 g Yakima Chief Hops - Amarillo125 g Amarillo Hops Pellet 10 Dry Hop 0 days 23.6%
530 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 5 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Casa Marco
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 150 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Temperature -- 63 °C 40 min
Temperature 63 °C 71 °C 20 min
Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30.6
Mash volume with grains 37.3
Grain absorption losses -10.2
Remaining sparge water volume (equipment estimates 12.1 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 30
Boil off losses -5.7
Post boil Volume (equipment estimates 25.9 L) 26
Hops absorption losses (whirlpool, hop stand) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.2 L) 25
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

Sparge fino ai 32 in boil poi si aggiusta con l'estratto,

si spargia tutto il resto

ph mash 5,2

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  • Last Updated: 2022-02-28 19:52 UTC