Passion Fruit NEIPA - Beer Recipe - Brewer's Friend

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Passion Fruit NEIPA

231 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20.4 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 25.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Darryl
Calories: 231 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Saturday December 20th 2014
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OG: 1.065 FG: 1.017 ABV: 6.4% IBU: 16

1.075
1.017
7.6%
15.2
7.6
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.88 kg United Kingdom - Maris Otter Pale4.88 kg Maris Otter Pale 38 3.75 74.7%
0.65 kg American - Wheat0.65 kg Wheat 38 1.8 10%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.1%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.3%
0.65 kg Flaked Wheat0.65 kg Flaked Wheat 34 2 10%
6.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 14 Boil at 100 °C 10 min 15.19 7.8%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 75 °C 15 min 14%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 75 °C 15 min 14%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop at 18 °C 5 days 14%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 18 °C 5 days 14%
130 g Vic Secret130 g Vic Secret Hops Pellet 15.5 Dry Hop at 18 °C 3 days 36.3%
358 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Whirlfloc Fining Boil 0 min.
5 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 75 °C 68 °C 60 min
15 L Fly Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 75 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 17
Mash volume with grains 21.3
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 17.2 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.9 L) 25.4
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.9 L) 20.4
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

NOTE: My whirlpool temp is quite high, so whirlpool hops contribute bitterness - I guess my final IBU ~ 30. I would recommend more bittering hop for everyone else.

Mash:

  • 3g CaCl2
  • 2g CaSO4
  • 1/4 Campden tablet

    Sparge:
  • 2g CaCl2
  • 2g CaSO4
  • 1/4 Campden tablet

    Drop fermentation temp to

    Dry hop/Kegging schedule (once FG is reached):
  • Keg -5: Add 100g Citra & Galaxy
  • Keg - 4: Add 1/2 campden tablet, pasteurize passion fruit (12 passion fruits)
  • Keg - 3: Add 130g Vic Secret + pasteurized passion fruit
  • Keg -1: Cold crash to 0 degrees for 1 day
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  • Last Updated: 2020-05-19 14:01 UTC