Thirst-quenching NEIPA - Beer Recipe - Brewer's Friend

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Thirst-quenching NEIPA

186 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday February 17th 2024
1.060
1.017
5.7%
61.3
4.5
n/a
45.18
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Prairie Malt - Two-Row Pale2 kg Two-Row Pale 39.1 2 47.6%
1 kg Canadian - Pale Wheat1 kg Pale Wheat $ 3.75 / kg
$ 3.75 		36 2 23.8%
1 kg Thomas Fawcett - Oat Malt1 kg Oat Malt $ 5.95 / kg
$ 5.95 		27.6 2 23.8%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt $ 8.95 / kg
$ 0.90 		27 3.4 2.4%
0.10 kg Rice Hulls0.1 kg Rice Hulls $ 3.75 / kg
$ 0.38 		0 0 2.4%
4.20 kg / $ 10.97
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Yakima Chief Hops - Mosaic100 g Mosaic Hops $ 45.95 / lb
$ 10.13 		Pellet 12.25 Whirlpool at 70 °C 30 min 61.26 50%
100 g Yakima Valley Hops - Sabro100 g Sabro Hops $ 45.95 / lb
$ 10.13 		Pellet 15.1 Dry Hop at 21 °C 3 days 50%
200 g / $ 20.26
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 13.95 / each
$ 13.95
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 13.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 80 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 9 36 187 86 0
Water profil made for hazy NEIPA's with a 2:1 Cl:SO4 ratio. Use demineralised water as source water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Demineralised water (with salts additions) warmed from 20 to 68 celcius. Strike 68 °C 68 °C 60 min
4 L Add slowly 4L of demineralised water and then wait for it to get trough the grains. Press the grains for more extraction. Sparge 68 °C 68 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 16.8
Mash volume with grains (equipment estimates 19.1 L) 19.6
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 8 L) 6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.7 L) 18
Boil off losses -5.7
Post boil Volume 14
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 14
Total: 23.1  
Equipment Profile Used: System Default
 
Notes

-Mashed in a BrewZilla All Grain Brewing System, with a built-in recirculating pump.

-Boiled at 100 celcius for 60min, then cooled to 70 celcius (whirlpool temp.) with a cooling coil.

-After whirlpool, went from 70 to 21 celcius using the cooling coil.

-Fermented for 6 days only (days 5 and 6 had the same gravity reading), then coldcrashed 24h (day 7) before bottling.

-At the end of the fermentation:
1) Filtered and poured in another carboy (to get rid of the aggregates). Gives approximately 11L of clean beer.
2) Sugar + 1L of boiled water, cooled then poured into the second carboy. Lightly mixed the beer + sugar, then poured into beer bottles of 750mL.
3) Let the beer bottles sit at room temperature for 2 weeks (for carbonation to proceed), then put them in the fridge. Still great after 2 months in the fridge!

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  • Last Updated: 2024-03-03 02:30 UTC