Zephyros’ Sailboat

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.14 gallons
Post Boil Size: 7.62 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Anthony Santucci
Calories: 240 calories (Per 16oz)
Carbs: 20.2 g (Per 16oz)

Created: Monday August 8th 2022

Avg. Perfect Northeast IPA (NEIPA)

by kcq101

OG: 1.062 FG: 1.013 ABV: 6.5% IBU: 59

NEIPA #07: Sabro/Azacca/Motueka

by bradyt88

OG: 1.081 FG: 1.013 ABV: 8.9% IBU: 64

Haze of Light Double Hazy IPA

by Nebula Brewing

OG: 1.078 FG: 1.015 ABV: 8.2% IBU: 74

Original Gravity:

1.073

Final Gravity:

1.012

ABV (standard):

8.1%

IBU (tinseth):

66.3

SRM (morey):

5.1

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11 lb	Rahr - Premium Pilsner11 lb Premium Pilsner		36.8	1.75	59.5%
3.75 lb	Crisp Malting - Pale Wheat Malt3.75 lb Pale Wheat Malt		38.7	2	20.3%
2.75 lb	Flaked Oats2.75 lb Flaked Oats		33	2.2	14.9%
1 lb	Crisp Malting - Torrefied Wheat1 lb Torrefied Wheat		36.8	3	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
16 g	Yakima Valley Hops - NZ Nelson Sauvin16 g NZ Nelson Sauvin Hops		Pellet	12	First Wort	30 min	15.33	2.7%
2.50 oz	Yakima Valley Hops - Riwaka2.5 oz Riwaka Hops		Pellet	5.5	Whirlpool at 175 °F	30 min	5.84	11.9%
2.90 oz	Yakima Valley Hops - AU Vic Secret (17.4 AA)		Pellet	18.7	Whirlpool at 175 °F	30 min	23.02	13.8%
4.50 oz	Yakima Valley Hops - NZ Nelson Sauvin (12 AA)		Pellet	11.6	Whirlpool at 175 °F	30 min	22.16	21.5%
1 oz	Yakima Valley Hops - AU Vic Secret (17.4 AA)		Pellet	18.7	Dry Hop (High Krausen) at 67 °F	Day 1		4.8%
1 oz	Yakima Valley Hops - NZ Nelson Sauvin (12 AA)		Pellet	11.6	Dry Hop (High Krausen) at 67 °F	Day 1		4.8%
1 oz	Yakima Valley Hops - Riwaka1 oz Riwaka Hops		Pellet	5.5	Dry Hop (High Krausen) at 67 °F	Day 1		4.8%
1 oz	Yakima Valley Hops - AU Vic Secret1 oz AU Vic Secret Hops		Pellet	17.4	Dry Hop at 58 °F	Day 7		4.8%
1 oz	Yakima Valley Hops - NZ Nelson Sauvin1 oz NZ Nelson Sauvin Hops		Pellet	12	Dry Hop at 58 °F	Day 7		4.8%
1 oz	Yakima Valley Hops - Riwaka1 oz Riwaka Hops		Pellet	5.5	Dry Hop at 58 °F	Day 7		4.8%
1.50 oz	Yakima Valley Hops - AU Vic Secret1.5 oz AU Vic Secret Hops		Pellet	17.4	Dry Hop at 58 °F	Day 9		7.2%
1.50 oz	Yakima Valley Hops - NZ Nelson Sauvin1.5 oz NZ Nelson Sauvin Hops		Pellet	12	Dry Hop at 58 °F	Day 9		7.2%
1.50 oz	Yakima Valley Hops - Riwaka1.5 oz Riwaka Hops		Pellet	5.5	Dry Hop at 58 °F	Day 9		7.2%
20.96 oz / $ 0.00

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Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2.10 g	Epsom Salt		Water Agt	Mash	1 hr.
4.20 g	Gypsum		Water Agt	Mash	1 hr.
2.30 g	Sea salt		Spice	Mash	1 hr.
15 ml	Lactic acid		Water Agt	Mash	1 hr.
1 ml	Lactic acid		Water Agt	Sparge	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 403 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.2 psi Temp: 34 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Fairhaven, MA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	50	165	90	0
Day 6: Terminal Gravity, VDK test, soft crash too 58F Day 7: Dump yeast/trub , 2nd Dry -Hop Day 8: Rouse hops Day 9: Dump spent hop material, 3rd Dry-Hop Day 10: Rouse Hops. Day 11: Cold crash, begin carbonation Day 12: Transfer to purged keg, carbonate & condition for 1 Wk.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.78 gal		Strike	162 °F	150 °F	60 min
4.92 gal		Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 81 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.25 qt/lb	5.78	23.1
Mash volume with grains	7.26	29
Grain absorption losses	-2.31	-9.3
Remaining sparge water volume (equipment estimates 3.92 g \| 15.7 qt)	4.92	19.7
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.14 g \| 28.6 qt)	8.14	32.6
Boil off losses	-0.75	-3
Hops absorption losses (first wort, boil, aroma)	-0.02	-0.1
Post boil Volume (equipment estimates 6.37 g \| 25.5 qt)	7.62	30.5
Hops absorption losses (whirlpool, hop stand)	-0.37	-1.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 7.25 g \| 29 qt)	6	24
Total:	10.7	42.8
Equipment Profile Used:	System Default

Notes

Pitch yeast at 75F for 12 hours, ferment at 67F for 7 days.
1 minute of pure oxygen.

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Last Updated: 2022-08-08 01:22 UTC