Red NEIPA - Beer Recipe - Brewer's Friend

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Red NEIPA

201 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 15.68 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 67.1% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Wednesday August 2nd 2023
1.065
1.018
6.2%
25.0
15.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,600 g Crisp Malting - Finest Maris Otter1600 g Finest Maris Otter 38 3 48.8%
800 g Crisp Malting - Wheat Malt800 g Wheat Malt 38.87 2 24.4%
330 g Red shed - Oat Malt330 g Oat Malt 33 3 10.1%
170 g Viking - Caramel Pale170 g Caramel Pale 35 3.6 5.2%
170 g Castle Malting - Château Arome170 g Château Arome 34.4 39.8 5.2%
170 g Viking - Red Ale Malt170 g Red Ale Malt 35 27 5.2%
20 g Joe White - Roasted Barley20 g Roasted Barley 29.9 475 0.6%
20 g American - Black Malt20 g Black Malt 28 500 0.6%
3,280 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.30 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)24.3 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 21.6 Whirlpool 0 min 25 21.1%
66 g Charles Faram - Centennial66 g Centennial Hops Pellet 9.5 Dry Hop (High Krausen) 7 days 57.2%
25 g Yakima Valley Hops - Sabro25 g Sabro Hops Pellet 24.2 Dry Hop 2 days 21.7%
115.30 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 68 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 10.3
Mash volume with grains 12.4
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 10.2 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.3 L) 15.7
Boil off losses -5.7
Post boil Volume 10.6
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 10.5
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

4ml kalcuiumklorid
1 ml mjölksyra

sikta på 1.065 efter kok

släng i de mörka malterna sista 5 minuterna vid mash

Addera cryo för bittergiva
och sabro torrhumling på slutet av jäsning 2 dagar

resterna från cryo och sabro tillsammans med centennial blir torrhumling vid slutet av jäsning


jäsning 18 grader i 3 dagar
sedan 19 grader under första dryhop 7dagar
sedan 21 grader vid andra dryhop 4 dagar

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  • Public: Yup, Shared
  • Last Updated: 2023-08-18 07:46 UTC