Pina Colada NEIPA - Beer Recipe - Brewer's Friend

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Pina Colada NEIPA

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Scott
Hop Utilization: 97%
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday January 27th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Barke Vienna5 lb Barke Vienna $ 1.38 / lb
$ 6.90 		36 3.4 34.5%
6 lb Briess - Pilsen Malt 2-Row6 lb Pilsen Malt 2-Row $ 1.70 / lb
$ 10.20 		37 1.2 41.4%
1 lb Canada Malting - OAT MALT1 lb OAT MALT 27.6 2.6 6.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1.50 lb US - Rice Hulls1.5 lb Rice Hulls $ 0.44 / lb
$ 0.66 		0 0 10.3%
14.50 lbs / $ 17.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops $ 1.22 / oz
$ 1.22 		Pellet 14.4 Boil 30 min 33.4 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops $ 1.22 / oz
$ 1.22 		Pellet 14.4 Hop Stand at 180 °F 10 min 6.67 7.1%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops $ 1.25 / oz
$ 1.25 		Pellet 15.1 Hop Stand at 180 °F 10 min 6.99 7.1%
1 oz elani1 oz elani Hops $ 1.47 / oz
$ 1.47 		Pellet 10 Hop Stand at 180 °F 10 min 4.63 7.1%
1 oz Yakima Valley Hops - 10191 oz 1019 Hops $ 1.50 / oz
$ 1.50 		Pellet 11 Hop Stand at 180 °F 10 min 5.09 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops $ 1.22 / oz
$ 1.22 		Pellet 14.4 Dry Hop (High Krausen) at 68 °F Day 0 7.1%
2 oz Yakima Valley Hops - Sabro2 oz Sabro Hops $ 1.25 / oz
$ 2.50 		Pellet 15.1 Dry Hop (High Krausen) at 68 °F Day 0 14.3%
1 oz elani1 oz elani Hops $ 1.47 / oz
$ 1.47 		Pellet 10 Dry Hop (High Krausen) at 68 °F Day 0 7.1%
1 oz Yakima Valley Hops - 10191 oz 1019 Hops $ 1.50 / oz
$ 1.50 		Pellet 11 Dry Hop (High Krausen) at 68 °F Day 0 7.1%
2 oz Yakima Valley Hops - Sabro2 oz Sabro Hops $ 1.25 / oz
$ 2.50 		Pellet 15.1 Dry Hop at 68 °F Day 5 14.3%
1 oz elani1 oz elani Hops $ 1.47 / oz
$ 1.47 		Pellet 10 Dry Hop at 68 °F Day 5 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop at 68 °F Day 5 7.1%
14 oz / $ 17.32
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz phantasm $ 49.00 / lb
$ 7.66 		Other Whirlpool 0 min.
1 g Gypsum Water Agt Mash 0 min.
0.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.33 g Table Salt Water Agt Mash 0 min.
0.50 tsp oxblock Water Agt Mash 0 min.
1 ml ALDC enzyme $ 29.99 / oz
$ 1.01 		Other Primary 0 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
$ 8.67
 
Yeast
Omega Yeast Labs - Cosmic Punch - OYL-402
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.2 20.8  
Mash volume with grains 6.24 25  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 2.5 10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 7.7 30.8
Equipment Profile Used: System Default
"Pina Colada NEIPA" Specialty IPA: New England IPA beer recipe by Scott. All Grain, ABV 6.62%, IBU 56.78, SRM 4.67, Fermentables: ( Barke Vienna, Pilsen Malt 2-Row, OAT MALT, Flaked Oats, Rice Hulls) Hops: (BRU-1, Sabro, elani, 1019) Other: (phantasm, Gypsum, Epsom Salt (MgSO4), Calcium Chloride (anhydrous), Table Salt, oxblock, ALDC enzyme, Yeast Nutrient)
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  • Last Updated: 2024-02-21 17:48 UTC