Pink Boots NEIPA - Beer Recipe - Brewer's Friend

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Pink Boots NEIPA

286 calories 25.1 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: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 286 calories (Per 500ml)
Carbs: 25.1 g (Per 500ml)
Created: Tuesday April 23rd 2024
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1.062
1.011
6.7%
31.9
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dingemans - Pilsen2.5 kg Pilsen 36.8 1.7 42%
1.50 kg Muntons - Maris Otter1.5 kg Maris Otter 38 2.3 25.2%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 12.6%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 2 12.6%
0.25 kg Weyermann - CARABELGE0.25 kg CARABELGE 34 13.6 4.2%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.4%
5.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Yakima Pink Boots Blend40 g Yakima Pink Boots Blend Hops Pellet 11.5 Boil at 100 °C 10 min 18.93 12.7%
50 g Yakima Pink Boots Blend50 g Yakima Pink Boots Blend Hops Pellet 11.5 Boil at 100 °C 5 min 13.01 15.9%
50 g Yakima Pink Boots Blend50 g Yakima Pink Boots Blend Hops Pellet 11.5 Hop Stand at 70 °C 20 min 15.9%
75 g Yakima Pink Boots Blend75 g Yakima Pink Boots Blend Hops Pellet 11.5 Dry Hop at 19 °C 5 days 23.8%
100 g Yakima Pink Boots Blend100 g Yakima Pink Boots Blend Hops Pellet 11.5 Dry Hop at 17 °C 3 days 31.7%
315 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast Nutrient Other Boil 3 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 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


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike -- 66 °C 55 min
Temperature -- 73 °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 27.4
Mash volume with grains 31.3
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 7 L) 4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.5 L) 25
Boil off losses -5.8
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21.3 L) 23
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 21
Total: 31.9  
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: 2025-02-09 12:58 UTC