NEIPA (Avg. Perfect clone w. EU wheats) - Beer Recipe - Brewer's Friend

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NEIPA (Avg. Perfect clone w. EU wheats)

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday April 19th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Pale Ale4.5 kg Pale Ale 1.93 € / kg
8.69 € 		39 2.3 76.4%
0.64 kg Weyermann - Pale Wheat0.64 kg Pale Wheat 2.18 € / kg
1.40 € 		36 2 10.9%
0.60 kg Flaked Oats0.6 kg Flaked Oats 2.47 € / kg
1.48 € 		33 2.2 10.2%
0.15 kg Castle Malting - Castle Malting - CHÂTEAU CARA HONEY0.15 kg Castle Malting - CHÂTEAU CARA HONEY 2.46 € / kg
0.37 € 		34.5 26.8 2.5%
5.89 kg / 11.93 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Citra28.35 g Citra Hops 37.60 € / kg
1.07 € 		Pellet 12.6 Boil 10 min 13.76 7.3%
28.35 g Galaxy28.35 g Galaxy Hops 88.80 € / kg
2.52 € 		Pellet 15.6 Boil 10 min 17.03 7.3%
42.50 g Citra42.5 g Citra Hops 37.60 € / kg
1.60 € 		Pellet 12.6 Whirlpool at 77 °C 15 min 9.21 10.9%
42.50 g Galaxy42.5 g Galaxy Hops 88.80 € / kg
3.77 € 		Pellet 15.6 Whirlpool at 77 °C 15 min 11.41 10.9%
42.50 g Mosaic42.5 g Mosaic Hops 77.50 € / kg
3.29 € 		Pellet 11.3 Whirlpool at 77 °C 15 min 8.26 10.9%
28.35 g Citra28.35 g Citra Hops 37.60 € / kg
1.07 € 		Pellet 12.6 Dry Hop 7 days 7.3%
42.50 g Galaxy42.5 g Galaxy Hops 88.80 € / kg
3.77 € 		Pellet 15.6 Dry Hop 7 days 10.9%
28.35 g Mosaic28.35 g Mosaic Hops 77.50 € / kg
2.20 € 		Pellet 11.3 Dry Hop 7 days 7.3%
35.45 g Citra35.45 g Citra Hops 37.60 € / kg
1.33 € 		Pellet 12.6 Dry Hop 3 days 9.1%
42.50 g Galaxy42.5 g Galaxy Hops 88.80 € / kg
3.77 € 		Pellet 15.6 Dry Hop 3 days 10.9%
28.35 g Mosaic28.35 g Mosaic Hops 77.50 € / kg
2.20 € 		Pellet 11.3 Dry Hop 3 days 7.3%
389.70 g / 26.59 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 15 min.
20 g Yeast Nutrient Other Boil --
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum 18.60 € / kg
0.11 € 		Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Ascorbic Acid Other Primary 3 days
2 g Ascorbic Acid Other Bottling --
0.11 €
 
Yeast
Wyeast - London Ale III 1318
Amount:
150 Grams
Cost:
70.00 € / L
10.50 €
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
10.50 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 147.4 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 67 °C 67 °C 60 min
11 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.61 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.4
Mash volume with grains 19.3
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 19.8 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.4
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 21.8
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

0) Didn't find original Honey Malt and substituted with:
MALTA CARA HONEY Ref.: M095-500g-m

https://castlemalting.com/CastleMaltingMaltSpecification.asp?Command=SpecificationShow&SpecificationID=262&CropYear=2019&Language=English&FileType=HTML


1) Water prep:

  • 36L of RO water in G40, add water agents: Gypsum, Lactic acid, Calcium Chloride Actual pH : 6.99 (RO water is 7.76)

  • Separate 14L for sparge and put in Klerestein heater

    2) Make sure plates and grain bin are in G40.
    Heat water in G40 , 20L to 67ºC (pre heat it at 69C)

    -- Need about 4 hours after this.

    3) Add grain slowly, stirring, add recirculation and cover. 1h
    pH at 10 min was 5.92. Adjusted with 9.5ml lactic acid to bring to 5.41 at minute 20.


    4) Heat sparge water to 78ºC for effective 76ºC sparge

    5) Lift grain basket and slowly add sparge water

    6) Bring to a boil and do hop additions 60 min. Irish Moss, 15 min before ending the boil. Let it cool to 77C and Whirpool hop.

    (Meassure pH at 20C) 5.78 OG 1.06

    7) Transfer to clean fermenter through counterflow chiller, and Oxygenate

    8) Pitch yeast after oxygenating

    9) Ferment at 20C ( Brewbrain) Brewbrain is failing, producing very low readings too fast. After a while (probably high Kreusen) it went back to real readings.

    --- Dry Hopping with Grainfather , sanitized exterior and hop container. Opening top lid.

    10) Dry hop after 2 days of active fermentation (added 5g of dextrose with the hops to aid with O2 removal)

    11) Dry hop once fermentation has reached near FG but still active (added 5g of dextrose and 1.5g of Ascorbic acid with the hops to aid with O2 removal)


    Addition rate is around 50 mg/l (ppm) as long as the free SO2 is maintained at 30 mg/l (ppm). A

    --
    12) After 3 days ready to crash cold


    13) Crash cold at 5-7ºC for a minimum of 3 days
    14) Prime and bottle , flush bottles with CO2

    1L is lost during the process
    3.8L are put into the uKeg for force carbonation.

    15L left to bottle at 0.75L per bottle should yield 20 bottles.

    Prep for 22 bottles.

    Per bottle.
    Corn Sugar : 5.1 g x 22 = 112g
    Ascorbic acid : 2g

    Add dextrose, then water to achieve 440ml solution.
    Bring to boil to sanitize.
    Cool down a bit and add ascorbic acid.

    Dose 20ml per bottle and let it cool down.

    Fill bottle with spigot and flush with CO2. Cap each bottle just after.

    Condition 1 week and check color for oxydation and carbonation.

    Ingredients Codi SAP:
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  • Last Updated: 2022-05-09 19:15 UTC