NEIPA-Oct. 22nd - Beer Recipe - Brewer's Friend

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NEIPA-Oct. 22nd

581 calories 63 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 47.7 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
Calories: 581 calories (Per 1L)
Carbs: 63 g (Per 1L)
Created: Sunday October 22nd 2023
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1.062
1.017
5.9%
34.4
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale 38 3.75 41.8%
5.20 kg Viking - Pale Ale Malt5.2 kg Pale Ale Malt $ 0.00 / kg
$ 0.00 		37 2.5 41.8%
0.84 kg Viking - Wheat Malt0.84 kg Wheat Malt $ 0.00 / kg
$ 0.00 		38 2.5 6.8%
0.60 kg Flaked Oats0.6 kg Flaked Oats $ 0.00 / kg
$ 0.00 		33 2.2 4.8%
0.60 kg Flaked Barley0.6 kg Flaked Barley $ 0.00 / kg
$ 0.00 		32 2.2 4.8%
12.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Citra45 g Citra Hops Pellet 11 Boil at 100 °C 15 min 12.99 13.8%
28 g Azacca28 g Azacca Hops $ 0.00 / g
$ 0.00 		Pellet 15 Hop Stand at 85 °C 5 min 2.92 8.6%
4 oz Azacca4 oz Azacca Hops $ 0.00 / g
$ 0.00 		Pellet 15 Whirlpool at 85 °C 10 min 18.49 34.7%
56 g Huell Melon56 g Huell Melon Hops Pellet 7.2 Dry Hop 3 days 17.2%
84 g Zythos84 g Zythos Hops Pellet 11 Dry Hop 3 days 25.7%
326.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 180 90 69
Add:

Gypsum: 4g
Epsom Salt ( MgSO4): 4g
NaCl: 1g
CaCl2: 13g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 78C Infusion -- 68 °C 60 min
30 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.63 L. Suggest reducing initial water volume to 45.4 L and adding 7.23 L sparge/top-off.  
Strike water volume at mash thickness of 2.4 L/kg 29.9
Mash volume with grains 38.1
Grain absorption losses -12.4
Remaining sparge water volume (equipment estimates 36.1 L) 37.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.6 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 46.7 L) 47.7
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 46
Total: 67.3  
Equipment Profile Used: System Default
 
Notes

Whirlpool at 85C for 10 min

Salts add:
Gypsum: 4g
Epsom Salt ( MgSO4): 4g
NaCl: 1g
CaCl2: 13g


Dry Hop (Day 15 for 3 days):
2oz Hull Melon + 0.5 oz Zythos in batch #1
2.5 oz of Zythos in batch #2

Also a Salt change for 3:1 (sulfure to chloride)

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  • Last Updated: 2023-11-05 16:25 UTC