Nectaron verdant NEIPA - Beer Recipe - Brewer's Friend

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Nectaron verdant NEIPA

203 calories 20.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 66 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.75 liters
Post Boil Size: 22.45 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Monday February 19th 2024
1.066
1.016
6.5%
30.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Crisp Malting - Extra Pale Maris Otter4.6 kg Extra Pale Maris Otter 37.5 2 66%
1 kg Castle Malting - Château Pale Ale1 kg Château Pale Ale 38 3.4 14.3%
0.21 kg Castle Malting - Château Cara Clair0.21 kg Château Cara Clair 35 3.2 3%
0.21 kg Crisp Malting - Dextrin Malt0.21 kg Dextrin Malt 36.8 1.8 3%
0.35 kg Castle Malting - Château Wheat Blanc0.35 kg Château Wheat Blanc 38 1.8 5%
0.60 kg Rolled Oats0.6 kg Rolled Oats 33 2.2 8.6%
6.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 13 Boil 66 min 15.13 2.4%
40 g Nectaron40 g Nectaron Hops Pellet 9.4 Whirlpool at 78 °C 25 min 5.3 9.5%
30 g Citra30 g Citra Hops Pellet 12.8 Whirlpool at 78 °C 25 min 5.41 7.1%
20 g Barth-Haas - Sabro20 g Sabro Hops Pellet 15.3 Whirlpool at 76 °C 25 min 4.31 4.8%
40 g Nectaron40 g Nectaron Hops Pellet 9.4 Dry Hop (High Krausen) at 19 °C 7 days 9.5%
20 g Citra20 g Citra Hops Pellet 12.8 Dry Hop (High Krausen) at 19 °C 7 days 4.8%
20 g Barth-Haas - Sabro20 g Sabro Hops Pellet 15.3 Dry Hop (High Krausen) at 19 °C 7 days 4.8%
120 g Nectaron120 g Nectaron Hops Pellet 9.4 Dry Hop at 15 °C 3 days 28.6%
60 g Citra60 g Citra Hops Pellet 12.8 Dry Hop at 15 °C 3 days 14.3%
60 g Barth-Haas - Sabro60 g Sabro Hops Pellet 15.3 Dry Hop at 15 °C 3 days 14.3%
420 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 30 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 9 39 200 90 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.6 L) 36.6
Mash volume with grains (equipment estimates 41.2 L) 41.2
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.8
Boil off losses -6.3
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 22
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

Pitched at 18.. let ir freerise to 19 strong bubbles after 1.5days.

Extremely high krausen after 50hr
60h seems it was at its peaks... Opened and threw in first dry hops
Also fixed other hops on to the lid with magnets. so i dont have to open again.

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  • Last Updated: 2024-03-09 07:28 UTC