NEIPA #6 Citra/Sabro/Talus - Beer Recipe - Brewer's Friend

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NEIPA #6 Citra/Sabro/Talus

216 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 23.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Saturday November 26th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 55.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14%
0.80 kg German - CaraFoam0.8 kg CaraFoam 37 1.8 11.2%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 8.4%
0.50 kg Simpsons - Golden Naked Oats0.5 kg Golden Naked Oats 27 7 7%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 2.1%
0.10 kg Rice Hulls0.1 kg Rice Hulls 0 0 1.4%
7.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra50 g Citra Hops Pellet 11 Hop Stand at 82 °C 20 min 8.37 11.1%
50 g Yakima Valley Hops - Talus50 g Talus Hops Pellet 9.2 Hop Stand at 82 °C 20 min 7 11.1%
150 g Yakima Valley Hops - Talus150 g Talus Hops Pellet 9.2 Dry Hop at 15 °C 5 days 33.3%
150 g Yakima Valley Hops - Sabro150 g Sabro Hops Pellet 15.1 Dry Hop at 15 °C 5 days 33.3%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 15 °C 5 days 11.1%
450 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
7 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 4 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Moncton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 33 200 70 60
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L Infusion 67 °C 67 °C 60 min
8.5 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 23.5
Boil off losses -2.9
Post boil volume (equipment estimates 20.7 L) 21.7
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 21.2
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

Starter

Boil = 20 IBU avec Magnum
Hop-Stand = 5g/L (0.7 oz/L)
DH = 17g/L (2.3 oz/L)

Fermenter à 20C

Jour 5 : Diacetyl rest, augmenter à 22C

Jour 9 : Soft crash. Baisser à 15C. Dry Hop.

Jour 11 : Cold Crash à 2C.

Jour 15 : Transfert en keg

Conditionner 2-3 SEMAINES avant de goûter!!

Changements par rapport à dernière recette :

  • Augmentation du temps de fermentation.
  • Cold Crash MINIMUM 4 jours. Total de 6 jours de DH.
  • Rotation des houblons : Sabro et Talus (même famille) avec touche de Citra.

    Profil aromatique visé : Piney, coconut, agrumes, touche de Dank.
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  • Last Updated: 2024-04-04 16:06 UTC