New England IPA (Simcoe-Mosaic /vs/ Citra-Amarillo) 15l Batch - Beer Recipe - Brewer's Friend

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New England IPA (Simcoe-Mosaic /vs/ Citra-Amarillo) 15l Batch

343 calories 30.8 g 0.5 L
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 98%
Calories: 343 calories (Per 0.5L)
Carbs: 30.8 g (Per 0.5L)
Created: Tuesday December 17th 2024
1.074
1.014
7.9%
40.7
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Weyermann - Extra Pale Premium Pilsner Malt2.8 kg Extra Pale Premium Pilsner Malt 38 1.5 59.6%
500 g Flaked Oats500 g Flaked Oats 33 2.2 10.6%
500 g Weyermann - Pale Wheat500 g Pale Wheat 36 2 10.6%
500 g Simpsons - Oat Malt500 g Oat Malt 28 2 10.6%
300 g Weyermann - Vienna Malt300 g Vienna Malt 37 3.5 6.4%
100 g Weyermann - Acidulated100 g Acidulated 27 3.4 2.1%
4,700 g / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Simcoe80 g Simcoe Hops Pellet 12.88 Whirlpool at 80 °C 20 min 21.3 20%
80 g Mosaic80 g Mosaic Hops Pellet 11.3 Whirlpool at 80 °C 20 min 18.68 20%
20 g Simcoe20 g Simcoe Hops Pellet 12.88 Aroma at 70 °C 60 min 0.37 5%
20 g Mosaic20 g Mosaic Hops Pellet 11.3 Aroma at 70 °C 60 min 0.32 5%
100 g Citra100 g Citra Hops Pellet 12.8 Dry Hop 5 days 25%
100 g Amarillo100 g Amarillo Hops Pellet 9.4 Dry Hop 5 days 25%
400 g / Ft 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Ascorbic Acid Water Agt Mash 0 min.
5 g Yeast Nutrient Other Boil 15 min.
1 g Aromazyme Other Primary 0 min.
3 g Ascorbic Acid Water Agt Bottling 0 min.
 
Yeast
YeastFlow - Steamprunk
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94.8 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Pi-water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 67 °C 67 °C 70 min
Sparge 78 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.5 L) 23.6
Mash volume with grains (equipment estimates 27.6 L) 26.7
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 18
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15.8 L) 16
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 15.2 L) 15
Total: 23.6  
Equipment Profile Used: System Default
 
Notes

Aroma = Dip hopping with 0,5 liter of 70°C water for 60 minutes before transferring the cooled wort on top, and pitching the yeast.

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  • Last Updated: 2025-04-10 13:21 UTC