Pink Boots NEIPA - Beer Recipe - Brewer's Friend

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Pink Boots NEIPA

265 calories 26.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 61 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 265 calories (Per 500ml)
Carbs: 26.1 g (Per 500ml)
Created: Tuesday April 23rd 2024
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1.057
1.013
5.8%
28.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Low Colour Maris Otter4 kg Low Colour Maris Otter 37 1.72 74.8%
0.40 kg Muntons - Malted Wheat Flakes0.4 kg Malted Wheat Flakes 36 19 7.5%
0.40 kg Crisp Malting - Flaked Torrified Oats0.4 kg Flaked Torrified Oats 31 2 7.5%
0.30 kg Simpsons - Dextrin Malt0.3 kg Dextrin Malt 31 1.1 5.6%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 4.7%
5.35 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Pink Boots Blend15 g Yakima Pink Boots Blend Hops Pellet 11.5 First Wort 61 min 22.51 4.3%
30 g Yakima Pink Boots Blend30 g Yakima Pink Boots Blend Hops Pellet 11.5 Hop Stand at 80 °C 40 min 5.75 8.6%
55 g Yakima Pink Boots Blend55 g Yakima Pink Boots Blend Hops Pellet 11.5 Hop Stand at 75 °C 30 min 15.7%
65 g Yakima Pink Boots Blend65 g Yakima Pink Boots Blend Hops Pellet 11.5 Hop Stand at 70 °C 20 min 18.6%
75 g Yakima Pink Boots Blend75 g Yakima Pink Boots Blend Hops Pellet 11.5 Dry Hop at 22 °C 7 days 21.4%
110 g Yakima Pink Boots Blend110 g Yakima Pink Boots Blend Hops Pellet 11.5 Dry Hop at 17 °C 4 days 31.4%
350 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Other Boil 5 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
33 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Muine Bheag city water.
180 drops of Lactic Acid in the strike water.
Starting pH 6.35
70 drops of Lactic Acid in the sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike -- 65 °C 60 min
Temperature -- 76 °C 5 min
5 L Sparge -- 77 °C --
Starting Mash Thickness: 4.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.6 L/kg 24.6
Mash volume with grains 28.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 9.3 L) 6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 25
Boil off losses -5.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.8 L) 23
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.3 L) 21
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 19°C.
Day 2 go to 20°C.
Day 3 go to 21°C.
Day 5 go to 22°C.
Day 7 add first dry hop (SG1.020) and hold 3 days at 22°C.
Day 10 add the second dry hop and go down to 17°C.
Day 14 add 5 grams ascorbic acid, transfer to a brite, then slowly cool down to 3°C.
Day 16 carbonate 5 days at 10.5/11.0 PSI.
Day 21 bottling/canning day.

OG: 1.050
FG: 1.006
ABV: 5.8%

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  • Last Updated: 2024-05-19 15:15 UTC