Avg. Perfect NEIPA - Beer Recipe - Brewer's Friend

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Avg. Perfect NEIPA

189 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 8.75 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Monday April 24th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg US - Pale 2-Row1.6 kg Pale 2-Row 37 1.8 72.4%
0.22 kg American - Wheat0.22 kg Wheat 38 1.8 10%
0.22 kg Flaked Oats0.22 kg Flaked Oats 33 2.2 10%
0.07 kg Honey Malt0.07 kg Honey Malt 37 25 3.2%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 4.5%
2.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.60 g Citra24.6 g Citra Hops Pellet 12.6 Whirlpool at 77 °C 15 min 15.5 18.3%
24.60 g Galaxy24.6 g Galaxy Hops Pellet 15.6 Whirlpool at 77 °C 15 min 19.19 18.3%
14.62 g Mosaic14.62 g Mosaic Hops Pellet 11.3 Whirlpool at 77 °C 15 min 8.26 10.9%
9.75 g Citra9.75 g Citra Hops Pellet 12.6 Dry Hop 7 days 7.2%
14.62 g Galaxy14.62 g Galaxy Hops Pellet 15.6 Dry Hop 7 days 10.9%
9.75 g Mosaic9.75 g Mosaic Hops Pellet 11.3 Dry Hop 7 days 7.2%
12.20 g Citra12.2 g Citra Hops Pellet 12.6 Dry Hop 3 days 9.1%
14.62 g Galaxy14.62 g Galaxy Hops Pellet 15.6 Dry Hop 3 days 10.9%
9.75 g Mosaic9.75 g Mosaic Hops Pellet 11.3 Dry Hop 3 days 7.2%
134.51 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.17 tsp Irish Moss Fining Boil 15 min.
1.72 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.34 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
9 L Infusion 67 °C 67 °C 60 min
3 L Batch Sparge 67 °C 67 °C 60 min
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 5.3
Mash volume with grains 6.8
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 11.3 L) 6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.5 L) 8.8
Boil off losses -5.7
Post boil Volume 7.8
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 7.5
Total: 11.9  
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: 2023-09-12 20:52 UTC