NE IPA (final one) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NE IPA (final one)

196 calories 23.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Arturo Barrera
Calories: 196 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Monday June 3rd 2024
1.063
1.020
5.7%
17.3
3.8
5.4
105,190.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Maltodextrin400 g Maltodextrin - (late boil kettle addition) $ 2,400.00 / kg
$ 960.00 		39 0 3.5%
2,000 g Flaked Oats2000 g Flaked Oats $ 1,500.00 / kg
$ 3,000.00 		33 2.2 17.5%
1,000 g Weyermann - Pale Wheat1000 g Pale Wheat $ 2,800.00 / kg
$ 2,800.00 		36 2 8.8%
8,000 g Weyermann - Pilsner8000 g Pilsner $ 2,460.00 / kg
$ 19,680.00 		36 1.5 70.2%
11,400 g / $ 26,440.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Mosaic40 g Mosaic Hops $ 65,600.00 / kg
$ 2,624.00 		Pellet 12.5 Whirlpool at 80 °C 45 min 6.25 5.2%
80 g Citra80 g Citra Hops $ 58,000.00 / kg
$ 4,640.00 		Pellet 11 Whirlpool at 80 °C 45 min 11 10.4%
100 g Centennial100 g Centennial Hops $ 56,000.00 / kg
$ 5,600.00 		Pellet 10 Dry Hop (High Krausen) at 20 °C 1 days 13%
200 g Mosaic200 g Mosaic Hops $ 78.00 / g
$ 15,600.00 		Pellet 12.5 Dry Hop at 21.5 °C 4 days 26%
110 g Citra110 g Citra Hops $ 84.00 / g
$ 9,240.00 		Pellet 11 Dry Hop at 21.5 °C 4 days 14.3%
80 g Mosaic80 g Mosaic Hops $ 78.00 / g
$ 6,240.00 		Pellet 12.5 Dry Hop at 12 °C 8 days 10.4%
160 g Citra160 g Citra Hops $ 84.00 / g
$ 13,440.00 		Pellet 11 Dry Hop at 12 °C 8 days 20.8%
770 g / $ 57,384.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) $ 40.00 / g
$ 880.00 		Water Agt Mash 1 hr.
9 g Epsom Salt $ 280.00 / g
$ 2,520.00 		Water Agt Mash 1 hr.
3 g Gypsum $ 40.00 / g
$ 120.00 		Water Agt Mash 1 hr.
6.84 ml Phosphoric acid $ 3,600.00 / L
$ 24.62 		Water Agt Mash 1 hr.
1.85 ml Phosphoric acid $ 3,600.00 / L
$ 6.66 		Water Agt Sparge 1 hr.
5 g Baking Soda $ 2,990.00 / kg
$ 14.95 		Water Agt Mash 1 hr.
$ 3,566.23
 
Yeast
Lallemand - Lalbrew New England
Amount:
4 Each
Cost:
$ 4,450.00 / each
$ 17,800.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 216 B cells required
$ 17,800.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 1 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
AGUA PARA NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 20 170 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Infusion 69 °C 69 °C 80 min
30 L Fly Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 23.5 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.6 L) 48
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -4.3
Post boil Volume (equipment estimates 40.6 L) 45
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.4 L) 40
Total: 59.9  
Equipment Profile Used: System Default
 
Notes

Maltodextrin added 15 min before to finish the boil
Add yeast nutrient (0,45 gr.) 10 min before to finish the boil
Leave the wort in fermenter at PH 5.0 (only for NEIPAS, since we will add 3 DryHop and it is too much, the rest of the styles send to fermenter at PH 5.2) - start boiling at PH 5.2 (pages 67 and 165)
DryHop High Krausen 18 hrs after inoculation
Before the 2nd DryHop purge the yeast
2nd DryHop 5 points before finish fermentation and increase the temperature to 21,5°C
After 2nd DryHop close the BlowTie valvle to finish fermentation near to 1.5bar
After finish the fermentation start the cold crush during 4 days at 1°C
After cold crush increase temperature at 12°C and start the 3rd Dry Hop
Finish the beer between PH 4.3 and 4.6

Last Updated and Sharing
 
52
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-06-28 17:52 UTC