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NE clone dub

266 calories 26.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Saturday January 28th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb US - Pale 2-Row24 lb Pale 2-Row 37 1.8 75%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 9.4%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 9.4%
1 lb Honey Malt1 lb Honey Malt 37 25 3.1%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 3.1%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Riwaka16 oz Riwaka Hops Pellet 7.8 Whirlpool at 170 °F 15 min 30.48 42.7%
4 oz Yakima Valley Hops - NZ Waimea4 oz NZ Waimea Hops Pellet 13.1 Dry Hop 7 days 10.7%
8 oz Yakima Valley Hops - NZ Nelson Sauvin8 oz NZ Nelson Sauvin Hops Pellet 10.1 Dry Hop 7 days 21.3%
3.50 oz Yakima Valley Hops - NZ Waimea3.5 oz NZ Waimea Hops Pellet 13.1 Dry Hop 3 days 9.3%
6 oz Yakima Valley Hops - NZ Nelson Sauvin6 oz NZ Nelson Sauvin Hops Pellet 10.1 Dry Hop 3 days 16%
37.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.01 tsp Irish Moss Fining Boil 15 min.
1.01 tsp Yeast Nutrient Other Boil 15 min.
8.01 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10.01 g Gypsum Water Agt Mash 1 hr.
11.99 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
3 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 295 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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 Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.98 gal (55.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.98 gal (7.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.17 gal (48.67 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.17 gal (0.67 qt) sparge/top-off. 9.69 38.8  
Strike water volume at mash thickness of 1.25 qt/lb 9.69 38.8  
Mash volume with grains 12.17 48.7  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 8.33 g | 33.3 qt) 7.61 30.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.98 g | 55.9 qt) 13.25 53  
Boil off losses -1.88 -7.5  
Post boil Volume 12.1 48.4  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Going into fermentor 11.5 46  
Total: 17.3 69.2
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2023-02-10 02:13 UTC
  • Snapshot Created: 2023-01-28 01:09 UTC
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