Fruity Pebbles NEIPA - Beer Recipe - Brewer's Friend

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Fruity Pebbles NEIPA

228 calories 27.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: narleth
Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Thursday May 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Muntons - Maris Otter4.5 lb Maris Otter 38 2.3 25%
4.50 lb Canada Malting - WHITE WHEAT MALT4.5 lb WHITE WHEAT MALT 38.1 3.5 25%
4.50 lb Viking - Extra pale malt4.5 lb Extra pale malt 37.6 1.8 25%
4.50 lb US - Fruity Pebbles4.5 lb US - Fruity Pebbles 38 0 25%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - CTZ (13.1 AA) / 16 Ounces0.25 oz Yakima Valley Hops - CTZ (13.1 AA) / 16 Ounces Hops Pellet 13.1 Boil 60 min 8.82 1.6%
1 oz Yakima Valley Hops - Idaho 7 (12.5 AA)1 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Boil 5 min 6.71 6.6%
1 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA)1 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA) Hops Pellet 13.5 Boil 5 min 7.25 6.6%
1 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)1 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 17.5 Boil 5 min 9.39 6.6%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA)2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Whirlpool at 170 °F 20 min 8.64 13.1%
2 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA)2 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA) Hops Pellet 13.5 Whirlpool at 170 °F 20 min 9.33 13.1%
2 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)2 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 17.5 Whirlpool at 170 °F 20 min 12.1 13.1%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA)2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) 2 days 13.1%
2 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA)2 oz Yakima Valley Hops - LUPOMAX Cashmere (13.5 AA) Hops Pellet 13.5 Dry Hop (High Krausen) 2 days 13.1%
1 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)1 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 17.5 Dry Hop (High Krausen) 2 days 6.6%
1 oz Yakima Valley Hops - LUPOMAX Sabro (19.5 AA)1 oz Yakima Valley Hops - LUPOMAX Sabro (19.5 AA) Hops Pellet 19.5 Dry Hop (High Krausen) 2 days 6.6%
15.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
- House Blend #3
Amount:
4.73 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 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 10.62 g | 42.5 qt) 10 40  
Mash volume with grains (equipment estimates 12.06 g | 48.2 qt) 11.44 45.8  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Volume into fermentor 6.5 26  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Night before:
Collect and treat 7.5 gallons of RO water.

Brew day:
Mash at 154°F for 60 min,
Mash out at 176°F for 10 min,
Boil for 60 min with schedule additions as indicated.
Chill to 170°F for 20 min whirlpool
Chill to pitch temp (65°F) and pitch yeast
Ferment at 68°F

~ Day 2/3: (At 5 SG points from FG)
Add dry hop, increase temperature (70°F) and apply 15psi pressure until fermentation is complete.

Cold crash, close transfer, finish carbonation, serve.

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  • Last Updated: 2022-05-13 20:32 UTC