Shenfield Shed NEIPA - Beer Recipe - Brewer's Friend

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Shenfield Shed NEIPA

324 calories 27.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Hazy & Juicy Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 25.45 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Malt Miller
Hop Utilization: 99%
Calories: 324 calories (Per 500ml)
Carbs: 27.8 g (Per 500ml)
Created: Thursday May 16th 2024
1.070
1.012
7.6%
28.5
8.6
5.5
0.18
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Simpsons - Low Colour Maris Otter4.5 kg Low Colour Maris Otter 37 3.1 66.7%
250 g Bestmalz - BEST Chit Malt250 g BEST Chit Malt 23 2.24 3.7%
1 kg Simpsons - Wheat Malt1 kg Wheat Malt 36.576 5.97 14.8%
1 kg OiO - OiO Oat Flakes / Rolled oats1 kg OiO Oat Flakes / Rolled oats 33 4.37 14.8%
6.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Hallertauer Magnum10 g Hallertauer Magnum Hops Pellet 12.9 Boil 60 min 12.81 10%
30 g Barth-Haas - Amarillo30 g Amarillo Hops Pellet 9.9 Whirlpool at 80 °C 30 min 4.26 30%
30 g Barth-Haas - Mosaic30 g Mosaic Hops Pellet 11.3 Whirlpool at 80 °C 30 min 4.86 30%
30 g Barth-Haas - Sabro30 g Sabro Hops Pellet 15.3 Whirlpool at 80 °C 30 min 6.59 30%
100 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc £ 0.18 / each
£ 0.18 		Fining Boil 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
£ 0.18
 
Yeast
WHC Lab - Saturated
Amount:
2 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 66 °C 66 °C 60 min
13 L Fly Sparge 66 °C 66 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.9
Mash volume with grains 21.3
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 20 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.5 L) 25.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

After the boil, cool to 80c and add 30g each of Amarillo, Mosaic and Sabro. Allow to whirlpool for 30mins before a further 30min stand with out your pump on, this allows the hop material to settle to the bottom of your brewing system but also mimics the extended transfer time you would see in a commercial brewery.

Secondary additions:

Once fermentation has completed, add your dry hop addition – 50g each of Sabro, Amarillo and Mosaic, we suggest that if you can cool the beer to around 14c before adding the hops, this can help. This big juicy New England IPA really benefits from being able to rouse the hops after 24 hours of contact time. Leave the hops in contact for 2-3 days in total, rousing each 24 hours if you can. After this contact time, if you can, remove the hops and the move to cold crashing the beer for 24-48 hours as close to 4c if possible. Following this cold crash you can package your beer, ideally into a keg.

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  • Last Updated: 2024-05-16 14:21 UTC