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NEIPA basis

305 calories 27 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Torben Vedel
Calories: 305 calories (Per 500ml)
Carbs: 27 g (Per 500ml)
Created: Tuesday April 12th 2022
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OG: 1.070 FG: 1.020 ABV: 6.6% IBU: 30

1.066
1.012
7.2%
36.4
7.8
5.4
165.00
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg Weyermann - Extra Pale Premium Pilsner Malt8 kg Extra Pale Premium Pilsner Malt kr 10.00 / kg
kr 80.00 		38 2.75 66.7%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat kr 15.00 / kg
kr 30.00 		36 2 16.7%
2 kg Flaked Oats2 kg Flaked Oats kr 10.00 / kg
kr 20.00 		33 4.37 16.7%
12 kg / kr 130.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g CTZ (15.5 AA)20 g CTZ (15.5 AA) Hops Pellet 15.5 First Wort 60 min 19.82 16.7%
100 g Simcoe100 g Simcoe Hops Pellet 13.3 Whirlpool at 75 °C 15 min 16.63 83.3%
120 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.04 g/l Epsom Salt Water Agt Mash 1 hr.
0.13 g/l Gypsum Water Agt Mash 1 hr.
0.07 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.05 g/l Salt Water Agt Mash 1 hr.
2.50 ml/l Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
kr 35.00 / each
kr 35.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
kr 35.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 175 85 0
Adjust all water to pH 5.4 using phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike 72 °C 65 °C 60 min
Mashout Temperature 65 °C 76 °C 10 min
30 L Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.3 L. Suggest reducing initial water volume to 45.4 L and adding 0.9 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 32.4
Mash volume with grains 40.3
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 26.8 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.3 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 40.5 L) 45
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.5 L) 40
Total: 62.9  
Equipment Profile Used: System Default
 
Notes

Ferment @20°C, secondary @23°C
Add 0.5 bar CO2 and keep CO2 attached to prevent suck-back. Cold crash @3°C for 48 h.
Add ~ 8 g/l dry-hops to two 19 l cornelius kegs. Add 1g ascorbic acid per keg. Flush 5x with CO2.
Pressure transfer oxygen free to the two kegs.
Add 1 bar CO2. Keep CO2 attached. Shake keg thoroughly. Let dry hop for 48 h @3°C
Pressure transfer oxygen free into two serving kegs.

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  • Last Updated: 2022-05-13 16:14 UTC