Cousins' Head Lemon Crash NEIPA - Beer Recipe - Brewer's Friend

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Cousins' Head Lemon Crash NEIPA

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.4 liters
Post Boil Size: 26.4 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
URL: https://web.brewfather.app/share/wuvW5jHknJHHx9
Created: Tuesday July 23rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Viking - Pale Ale Malt2.5 kg Pale Ale Malt 37 2.5 40.3%
2.50 kg Viking - Pilsner Malt2.5 kg Pilsner Malt 37 1.9 40.3%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 6.5%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 3.2%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 4.8%
0.15 kg American - Caramel / Crystal 10L0.15 kg Caramel / Crystal 10L 35 10 2.4%
0.15 kg Viking - Dextrine Malt0.15 kg Dextrine Malt 33 1.8 2.4%
6.20 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Whirlpool at 78 °C 10 min 6.47 11.4%
30 g Chinook30 g Chinook Hops Pellet 13 Whirlpool at 78 °C 10 min 4.96 8.6%
10 g Amarillo10 g Amarillo Hops Pellet 10.4 Dry Hop (High Krausen) at 26 °C 2 days 2.9%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop (High Krausen) at 26 °C 2 days 2.9%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop at 26 °C 2 days 28.6%
50 g Yakima Valley Hops - BRU-150 g BRU-1 Hops Pellet 14.4 Dry Hop at 26 °C 2 days 14.3%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop at 26 °C 2 days 28.6%
10 g El Dorado10 g El Dorado Hops Pellet 15.7 Whirlpool at 78 °C 10 min 2 2.9%
350 g / Ft 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 153 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
173 12 8 206 100 81
Salts are added in proportion to distilled/RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.32 L Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 22.3
Mash volume with grains 26.4
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 12.9 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 30.4
Boil off losses -5.7
Post boil Volume (equipment estimates 22.4 L) 26.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 22
Total: 37.5  
Equipment Profile Used: System Default
 
Notes

Mash
Beta-Amylase — 69 °C — 45 min
Mash out — 78 °C — 5 min

Miscs
12 g — Calcium Chloride (CaCl2) — Mash
5 g — Canning Salt (NaCl) — Mash
8 g — Epsom Salt (MgSO4) — Mash


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  • Last Updated: 2024-09-09 17:18 UTC