Hazy NEIPA - Beer Recipe - Brewer's Friend

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Hazy NEIPA

250 calories 25.7 g 0.440 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 43 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 250 calories (Per 0.440L)
Carbs: 25.7 g (Per 0.440L)
Created: Thursday January 11th 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Malteurop - Pale Ale Malt4 kg Pale Ale Malt 38 14.51 34.8%
4 kg Malteurop - Pilsen Malt4 kg Pilsen Malt 37.44 3.04 34.8%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 3.84 17.4%
1,500 g Simpsons - Oat Malt1500 g Oat Malt 28 3.84 13%
11.50 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Chinook40 g Chinook Hops Pellet 11.6 Boil 30 min 21.07 16%
20 g Mosaic20 g Mosaic Hops Pellet 11.3 Boil 15 min 6.63 8%
20 g Summit20 g Summit Hops Pellet 15 Boil 15 min 8.8 8%
20 g Mosaic20 g Mosaic Hops Pellet 11.3 Boil 5 min 2.66 8%
20 g Summit20 g Summit Hops Pellet 15 Boil 5 min 3.53 8%
60 g Mosaic60 g Mosaic Hops Pellet 11.3 Dry Hop Day 4 24%
60 g Summit60 g Summit Hops Pellet 15 Dry Hop Day 4 24%
10 g Chinook10 g Chinook Hops Pellet 11.6 Dry Hop Day 4 4%
250 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Yeast Nutrient Other Boil 15 min.
 
Yeast
AEB - Fermoale AY4
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO Water
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
37 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 73 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
16 L Add sparge water until a pre boil volume has been reached Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 49.57 L. Suggest reducing strike water volume to 37.81 L and adding 4.17 L sparge/top-off. 42
Strike water volume at mash thickness of 3.7 L/kg 42
Mash volume with grains 49.6
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 13.9 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.5 L) 43
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 40 L) 41
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41 L) 40
Total: 55.4  
Equipment Profile Used: System Default
"Hazy NEIPA" Specialty IPA: New England IPA beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 6.05%, IBU 42.69, SRM 12.12, Fermentables: (Pale Ale Malt, Pilsen Malt, Pale Wheat, Oat Malt) Hops: (Chinook, Mosaic, Summit) Other: (Yeast Nutrient)
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  • Last Updated: 2024-02-29 07:18 UTC