04 Vortex 9 an NEIPA - Beer Recipe - Brewer's Friend

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04 Vortex 9 an NEIPA

196 calories 21.1 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 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday December 23rd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Briess - Pilsen Malt 2-Row3.75 lb Pilsen Malt 2-Row 37 1.2 30%
1.50 lb Briess - Brewers Oat Flakes / Flaked oats1.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 12%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8%
0.25 lb Honey Malt0.25 lb Honey Malt 37 25 2%
4.50 lb Crisp Malting - Finest Maris Otter4.5 lb Finest Maris Otter 38 3 36%
1.50 lb Briess - Carapils Malt1.5 lb Carapils Malt 34.5 1.5 12%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Citra42 g Citra Hops Pellet 11 Whirlpool 20 min 11 16.7%
42 g BSG - Galaxy42 g Galaxy Hops Pellet 14.2 Whirlpool 20 min 14.2 16.7%
42 g Mosaic42 g Mosaic Hops Pellet 12.5 Whirlpool 20 min 12.5 16.7%
42 g Citra42 g Citra Hops Pellet 11 Dry Hop 3 days 16.7%
42 g BSG - Galaxy42 g Galaxy Hops Pellet 14.2 Dry Hop 3 days 16.7%
42 g Mosaic42 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 16.7%
252 g / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.5
Mash volume with grains 12.2
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 25.4 L) 24.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.5
Boil off losses -5.7
Post boil Volume 21.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 21
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

City water add -
Gypsum add 0.50 tsp
Calcium Chloride add 0.50 tsp
Split evenly between strike and sparge water

Mash 152F for 60 mins
no whirfloc tablet

Cool to 160 F and add whirlpool hops x 20 minutes
1.5 oz Citra
1.5oz Mosaic
1.5 oz Galaxy

ferment around 68 -70 degrees for about 2 days, when activity slows gently increase to low 70s for several days to help yeast finish off. Some other tropical type yeasts would probably work well too.

Dry hop at day 2-3 into fermentation after airlock activity slows but is still somewhat active, otherwise you're just blowing off the hop aromas out the airlock.
1.5 oz Citra
1.5 oz Mosaic
1.5 oz Galaxy

Cold crash after 10 days or so when done fermenting.

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  • Last Updated: 2022-12-23 20:20 UTC