NE IPA (2) - Beer Recipe - Brewer's Friend

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NE IPA (2)

218 calories 25.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Arturo Barrera
Calories: 218 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Tuesday May 2nd 2023
1.070
1.022
6.3%
17.3
4.2
5.4
115,636.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
504 g Maltodextrin504 g Maltodextrin - (late boil kettle addition) $ 2,170.00 / kg
$ 1,093.68 		39 0 3.5%
2,550 g Flaked Oats2550 g Flaked Oats $ 1,400.00 / kg
$ 3,570.00 		33 2.2 17.5%
1,310 g Weyermann - Pale Wheat1310 g Pale Wheat $ 1,500.00 / kg
$ 1,965.00 		36 2 9%
10,180 g Weyermann - Pilsner10180 g Pilsner $ 2,100.00 / kg
$ 21,378.00 		36 1.5 70%
14,544 g / $ 28,006.68
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Mosaic44 g Mosaic Hops $ 78.00 / g
$ 3,432.00 		Pellet 12.5 Whirlpool at 80 °C 45 min 6.25 5.1%
88 g Citra88 g Citra Hops $ 84.00 / g
$ 7,392.00 		Pellet 11 Whirlpool at 80 °C 45 min 11 10.3%
110 g Amarillo110 g Amarillo Hops $ 84.00 / g
$ 9,240.00 		Pellet 8.6 Dry Hop (High Krausen) at 20 °C 1 days 12.8%
220 g Mosaic220 g Mosaic Hops $ 78.00 / g
$ 17,160.00 		Pellet 12.5 Dry Hop at 21.5 °C 4 days 25.6%
132 g Citra132 g Citra Hops $ 84.00 / g
$ 11,088.00 		Pellet 11 Dry Hop at 21.5 °C 4 days 15.4%
88 g Mosaic88 g Mosaic Hops $ 78.00 / g
$ 6,864.00 		Pellet 12.5 Dry Hop at 12 °C 8 days 10.3%
176 g Citra176 g Citra Hops $ 84.00 / g
$ 14,784.00 		Pellet 11 Dry Hop at 12 °C 8 days 20.5%
858 g / $ 69,960.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) $ 40.00 / g
$ 880.00 		Water Agt Mash 1 hr.
9 g Epsom Salt $ 280.00 / g
$ 2,520.00 		Water Agt Mash 1 hr.
4 g Gypsum $ 40.00 / g
$ 160.00 		Water Agt Mash 1 hr.
9.67 ml Phosphoric acid $ 3,600.00 / L
$ 34.81 		Water Agt Mash 1 hr.
1.69 ml Phosphoric acid $ 3,600.00 / L
$ 6.08 		Water Agt Sparge 1 hr.
0.88 g Servomyces $ 799.00 / g
$ 703.12 		Water Agt Boil 10 min.
5 g Baking Soda $ 2,990.00 / kg
$ 14.95 		Water Agt Mash 1 hr.
$ 4,318.97
 
Yeast
Lallemand - Lalbrew New England
Amount:
3 Each
Cost:
$ 4,450.00 / each
$ 13,350.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
$ 13,350.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
AGUA PARA NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 20 170 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42.1 L Infusion 69 °C 69 °C 80 min
27.6 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.94 L. Suggest reducing initial water volume to 45.06 L and adding 3.54 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.39 L. Suggest reducing strike water volume to 36.13 L and adding 5.99 L sparge/top-off. 42.1
Strike water volume at mash thickness of 3 L/kg 42.1
Mash volume with grains 51.4
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 21.4 L) 22.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.6 L) 50
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.3
Post boil Volume (equipment estimates 44.7 L) 48
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47.3 L) 44
Total: 64.9  
Equipment Profile Used: System Default
 
Notes

Maltodextrin added 15 min before to finish the boil
0,88 g of Servomyces added 10 min before to finish the boil
Leave the wort in fermenter at PH 5.0 (only for NEIPAS, since we will add 3 DryHop and it is too much, the rest of the styles send to fermenter at PH 5.2) - start boiling at PH 5.2 (pages 67 and 165)
DryHop High Krausen 18 hrs after inoculation
Before the 2nd DryHop purge the yeast
2nd DryHop 5 points before finish fermentation and increase the temperature to 21,5°C
After 2nd DryHop close the BlowTie valvle to finish fermentation near to 1.5bar
After finish the fermentation start the cold crush during 4 days at 1°C
After cold crush increase temperature at 12°C and start the 3rd Dry Hop
Finish the beer between PH 4.3 and 4.6

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  • Last Updated: 2024-01-20 13:33 UTC