Wicked Tropical NEIPA - Beer Recipe - Brewer's Friend

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Wicked Tropical NEIPA

219 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.126 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Timo_Brews
Calories: 219 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Tuesday July 9th 2024
1.072
1.011
8.1%
34.9
6.3
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Maris Otter Pale2.4 kg Maris Otter Pale 38 3.75 31.8%
2.40 kg Weyermann - Pilsner2.4 kg Pilsner 36 1.5 31.8%
700 g German - Wheat Malt700 g Wheat Malt 37 2 9.3%
350 g German - Acidulated Malt350 g Acidulated Malt 27 3.4 4.6%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 13.2%
200 g United Kingdom - Golden Naked Oats200 g Golden Naked Oats 33 10 2.6%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 42 0.5 6.6%
7,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Galaxy38 g Galaxy Hops Pellet 14.25 Hop Stand at 85 °C 15 min 8.94 10%
70 g Mosaic70 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 0 days 18.4%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop (High Krausen) 0 days 18.4%
70 g Galaxy70 g Galaxy Hops Pellet 14.25 Dry Hop (High Krausen) 0 days 18.4%
52 g Citra52 g Citra Hops Pellet 11 Hop Stand at 85 °C 15 min 9.44 13.7%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Hop Stand at 85 °C 15 min 16.5 21.1%
380 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Ascorbic Acid Water Agt Boil 5 min.
2.20 g Yeast Nutrient Other Mash 0 min.
18 g Gypsum Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L 54 °C 54 °C 10 min
23 L 65 °C 65 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (19 L). Reduce mash thickness to 2.69 L/kg or increase pre-boil volume to 18.1 L.  
Strike water volume at mash thickness of 3.7 L/kg 25.7
Mash volume with grains 30.4
Grain absorption losses -7.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.7 L) 11.4
Boil off losses -2.9
Post boil Volume 20.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 20
Total: 19  
Equipment Profile Used: System Default
 
Notes

Water adjusted from standard Oberwil Baselland Switzerland municipal water district.

Equipment is Speidel Braumeister Plus 20L for mashing and boiling. Used standard malt pipe setup, so efficiency was a little low from mashing. Next time use Bac Brewing fine screen plates and top plate for better mash density. Graindfather glycol system for fermentation temperature control.

Starting gravity was 1.072 or so, for about 20 liters....this is the SG

73 F fermentation. Very active with massive krausen, so I suggest a large fermenter or blow off tube setup.

After 2 days the gravity was down to 1.020. At this point I added the hops for dry hopping (29/7)...in two bags. Temperature ramped to 75F over 2 days, then 77 for 1 day.


Removed dry hop bags on 02/8, about 4 days of dry hops. Gravity is 1.011 and stable. This is 7.8% ABV. Beer tastes very fruity and hoppy at room temp. As gravity is stable, I am dropping the temp to 41 F to start the cold crash.

August 7, transferred beer to keg. Added 0.5g of ascorbic acid and force carbonated beer using rapid carb method at 2 bar.

Round 2:

  • Use a 90 min extraction/mash time to ensure full extraction of sugars.

    -Add 1 kg total of flaked oats (this is pretty much at the max grain bill possible, even with the extended malt pipe mash system)

  • Brought to 20 liters post boil and a gravity of 1.073

  • Add hops at 24 hours when krausen is at a good peak, rather than at 2 days post pitch

    -By day 4 (10/10), beer was down to 1.013 gravity, temp ramped to 75F for 24 hours, then 77F for 24 hours.

    -Day 5 (10/11) we hit 1.012 gravity with temp at 77F. A bit more krausen, suggesting a little bit more activity with the temperature ramp.


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  • Last Updated: 2024-10-11 07:08 UTC