NEIPA alla Juicy Bits - Beer Recipe - Brewer's Friend

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NEIPA alla Juicy Bits

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday August 17th 2023
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OG: 1.062 FG: 1.013 ABV: 6.4% IBU: 41

1.053
1.011
5.5%
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5.2
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2,650 g United Kingdom - Golden Promise2650 g Golden Promise 37 3 75.5%
275 g Flaked Wheat275 g Flaked Wheat 34 2 7.8%
275 g Flaked Oats275 g Flaked Oats 33 2.2 7.8%
210 g Weyermann - Carapils210 g Carapils 34.5 2.1 6%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.8%
3,510 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Mosaic4 g Mosaic Hops Pellet 12.5 First Wort 0 min 10.57 2.2%
4 g Citra4 g Citra Hops Pellet 11 First Wort 0 min 9.31 2.2%
4 g El Dorado4 g El Dorado Hops Pellet 15.7 First Wort 0 min 13.28 2.2%
4 g Mosaic4 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 40 min 1.46 2.2%
4 g Citra4 g Citra Hops Pellet 11 Whirlpool at 90 °C 40 min 1.29 2.2%
4 g El Dorado4 g El Dorado Hops Pellet 15.7 Whirlpool at 90 °C 40 min 1.84 2.2%
6 g Mosaic6 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 1.77 3.3%
6 g Citra6 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 1.56 3.3%
6 g El Dorado6 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 30 min 2.22 3.3%
12 g Mosaic12 g Mosaic Hops Pellet 12.5 Hop Stand at 75 °C 20 min 6.7%
12 g Citra12 g Citra Hops Pellet 11 Hop Stand at 75 °C 20 min 6.7%
12 g El Dorado12 g El Dorado Hops Pellet 15.7 Hop Stand at 75 °C 20 min 6.7%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 0 days 7.8%
14 g Citra14 g Citra Hops Pellet 11 Dry Hop (High Krausen) 0 days 7.8%
14 g El Dorado14 g El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) 0 days 7.8%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop 0 days 11.1%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 0 days 11.1%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Dry Hop 0 days 11.1%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 0 min.
3.50 g Ascorbic Acid Water Agt Primary 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 107 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 10 200 100 0
21,7 liters required.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.8
Mash volume with grains 15.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 11.7 L) 8.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.1 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 14
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

Warm 10 liters to 75°C

Mash at 65°C for 60 minutes or until conversion is complete.

Add half of the water salt additions to the mash and the rest at sparge. Sparge with 11,7 liters

Add the First Wort hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool at 90°C for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 19°C for 2–3 days, then allow the temperature to rise slowly to 23°C by the end of fermentation to ensure full attenuation.
When fermentation reaches 1.020–1.022 gravity, add the first dry-hop addition.

About 4 days later rack and add the second dry-hop addition for another 4 days.

Package at 2.6 volumes of CO2.

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  • Last Updated: 2023-08-17 14:57 UTC