Back to School NE IPA Old School Ways - Beer Recipe - Brewer's Friend

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Back to School NE IPA Old School Ways

237 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.73 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Beez Home Brewery
Calories: 237 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Friday August 9th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Stone Path Malt - Nor’East Pale25 lb Nor’East Pale 37.3 2.9 75.2%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 6%
2.25 lb Flaked Oats2.25 lb Flaked Oats 33 2.2 6.8%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 3%
33.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Pellet 14 Whirlpool at 180 °F 5 min 5.77 7.9%
3.30 oz Yakima Valley Hops - Citra3.3 oz Citra Hops Pellet 13.1 Whirlpool at 180 °F 5 min 8.9 13%
8 oz Yakima Valley Hops - AU Galaxy8 oz AU Galaxy Hops Pellet 14 Dry Hop (High Krausen) at 68 °F 3 days 13.98 31.6%
12 oz Yakima Valley Hops - Citra12 oz Citra Hops Pellet 13.1 Dry Hop (High Krausen) at 68 °F 3 days 19.62 47.4%
25.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Citric acid Water Agt Mash 1 hr.
15 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
5 g Citric acid Water Agt Sparge 1 hr.
2 tsp Irish Moss Fining Boil 10 min.
1 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1,475 BBL Pitch
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1570 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 22.8 86.9 140.3 149.2 1.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Heat water to 170* and circulate pump to mash tun Strike 155 °F 144 °F 60 min
11 gal Heat water to 190* Sparge 190 °F 170 °F 45 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.7 gal (54.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.7 gal (6.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.3 gal (53.21 qt). Suggest reducing strike water volume to 9.42 gal (37.68 qt) and adding 1.3 gal (5.21 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.33 qt/lb 10.72 42.9  
Mash volume with grains 13.3 53.2  
Grain absorption losses -4.03 -16.1  
Remaining sparge water volume (equipment estimates 7.18 g | 28.7 qt) 9.21 36.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.7 g | 54.8 qt) 15.73 62.9  
Boil off losses -1.5 -6  
Post boil Volume 12.2 48.8  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
Going into fermentor 12 48  
Total: 19.93 79.7
Equipment Profile Used: System Default
"Back to School NE IPA Old School Ways" Specialty IPA: New England IPA beer recipe by Beez Home Brewery. All Grain, ABV 7.03%, IBU 48.28, SRM 6.09, Fermentables: (Nor’East Pale, Flaked Wheat, Flaked Oats, Maris Otter Pale, Corn Sugar - Dextrose) Hops: (AU Galaxy, Citra) Other: (Citric acid, Epsom Salt, Gypsum, Salt, Irish Moss, Fermax Yeast Nutrient)
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  • Last Updated: 2024-08-20 00:57 UTC