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NEIPA

231 calories 21.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.88 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Tuesday October 3rd 2023
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1.075
1.016
7.7%
39.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Extra Pale Premium Pilsner Malt5 kg Extra Pale Premium Pilsner Malt 38 1.5 68%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.6%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 13.6%
0.35 kg Weyermann - Carapils0.35 kg Carapils 34.5 2.1 4.8%
7.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Yakima Valley Hops - Idaho 725 g Idaho 7 Hops Pellet 12.1 Boil 20 min 19.84 6.3%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 82 °C 30 min 4.45 6.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool at 82 °C 30 min 5.06 6.3%
50 g Yakima Valley Hops - Idaho 750 g Idaho 7 Hops Pellet 12.1 Whirlpool at 82 °C 30 min 9.8 12.5%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop at 23 °C 4 days 18.8%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop at 23 °C 4 days 18.8%
125 g Yakima Valley Hops - Idaho 7125 g Idaho 7 Hops Pellet 12.1 Dry Hop at 23 °C 4 days 31.3%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Ascorbic Acid Water Agt Boil 15 min.
1 each Campden Tablets Water Agt Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 9 39 219 130 0
Water profile Gent:

Calcium: 82
Magnesium: 9.7
Natrium: 28.3
Chloride: 47.4
Sulfaat: 66
Carbonaat/Alkaliteit: 205
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.01 L Strike 74 °C 68 °C 60 min
11 L Sparge 68 °C 78 °C 30 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 23
Mash volume with grains 27.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 12.6 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

5 grams of ascorbic acid pre mash, this will limit hot side oxidation and improve package stability.
Mash @65C for 60 minutes, water pH: 5.2

5g of campden at 15 min boil.

ferment at 20C until end of high krausen.
Dry hop and raise temp to 23C, set spunding valve to 15psi and increase pressure (4-5 days).
Cold crash to 3C and hold for 48 hours.
closed transfer to keg and condition for 7 days.

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  • Last Updated: 2023-10-24 07:21 UTC