DIMMAN (NEIPA) - Beer Recipe - Brewer's Friend

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DIMMAN (NEIPA)

208 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 98%
Calories: 208 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Wednesday January 3rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 57.5%
2.50 kg Belgian - Wheat2.5 kg Wheat 38 1.8 14.4%
2.50 kg Flaked Oats2.5 kg Flaked Oats 33 2.2 14.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 2.9%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 2.9%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 2.9%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.9%
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 3.4 2.3%
17.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nugget50 g Nugget Hops Pellet 11.6 Boil 60 min 22.77 4.8%
250 g citra250 g citra Hops Pellet 13.2 Whirlpool at 80 °C 30 min 18.15 23.8%
250 g Mosaic250 g Mosaic Hops Pellet 11.2 Whirlpool at 80 °C 30 min 15.4 23.8%
250 g Citra250 g Citra Hops Pellet 13.2 Dry Hop at 20 °C 4 days 0.01 23.8%
250 g Mosaic250 g Mosaic Hops Pellet 11.2 Dry Hop at 20 °C 4 days 23.8%
1,050 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp gjærnæring Water Agt Boil 15 min.
1 each Protafloc Fining Mash 15 min.
 
Yeast
Mangrove Jack - Hophead M66
Amount:
40 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 349 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Askim Vannverk
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Vannjustering: Gypsum CaSO4, 5 gram. Calc.chloride CaCl2, 30 gram. Epsom salt MgSO4, 15 gram. Baking Soda NaHCO3, 10 gram.
Oppskrift gir en PH på 5,47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion 64 °C 64 °C 70 min
36 L Sparge 64 °C 64 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.95 L. Suggest reducing initial water volume to 45.08 L and adding 20.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 61.85 L. Suggest reducing strike water volume to 34.25 L and adding 16.45 L sparge/top-off. 50.7
Strike water volume at mash thickness of 3 L/kg 50.7
Mash volume with grains (equipment estimates 59.4 L) 61.9
Grain absorption losses -16.9
Remaining sparge water volume (equipment estimates 32.7 L) 37.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 65.6 L) 70
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 60
Hops absorption losses (whirlpool, hop stand) -2.5
Top off amount 2.5
Going into fermentor 60
Total: 87.8  
Equipment Profile Used: System Default
"DIMMAN (NEIPA)" Specialty IPA: New England IPA beer recipe by Anders Riseng. All Grain, ABV 7.26%, IBU 56.33, SRM 5.7, Fermentables: (Maris Otter Pale, Wheat, Flaked Oats, Flaked Wheat, Carapils, Rice Hulls, Corn Sugar - Dextrose, Acidulated Malt) Hops: (Nugget, citra, Mosaic, Citra) Other: (gjærnæring, Protafloc)
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  • Last Updated: 2024-01-03 09:40 UTC