19 NEIPA II - Beer Recipe - Brewer's Friend

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19 NEIPA II

181 calories 20 g 330 ml
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 12.8 °P (recipe based estimate)
Post Boil Gravity: 14.4 °P (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 181 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
URL: http://www.homebrewtalk.com/f14/kwak-beer-252114/
Created: Saturday January 31st 2015
14.4 °P
4.2 °P
5.5%
36.6
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.40 kg Liquid Malt Extract - Light3.4 kg Liquid Malt Extract - Light 35 4 77.3%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 22.7%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 15 min 11.86 10%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 15 min 13.48 10%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 5 min 4.77 10%
20 g Mosaic (12.5 AA)20 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 5 min 5.42 10%
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 Boil 1 min 0.52 5%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 1 min 0.59 5%
50 g Amarillo (8.6 AA)50 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop 7 days 25%
50 g Sorachi Ace (11.1 AA)50 g Sorachi Ace (11.1 AA) Hops Pellet 11.1 Dry Hop 7 days 25%
200 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38 L Infusion -- 70 °C 45 min
13 L Sparge -- 78 °C --
22 L Infusion -- 76 °C 45 min
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 29 L) 22.9
Volume increase from sugar/extract (early additions) 3.1
Pre boil volume (equipment estimates 32.1 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22.9  
Equipment Profile Used: System Default
 
Notes

Batch size 5 gallons
Boil size 6.47 gallons
Boil time 90 minutes
Grain weight 15.47 pounds
Efficiency 75%
Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Color (SRM) 11.8°L
Yeast 3 liquid packs Wyeast **1762 Belgian Abby Ale II

Grains/Extracts/Sugars 15.47 pounds
Pilsen 36ppg, 1°L 11.73 pounds 75.9%
Dry Candi - Clear 32ppg, °L 1.6 pounds 10.3%
Munich (Light) 34ppg, 10°L 1.6 pounds 10.3%
Special B 30ppg, 140°L 0.53 pounds 3.4%

Mash
45 minutes, 8.4 gallons Strike Target 158°F
5.2 gallons 170°F 45 minutes (+0)
Sparge
3.2 gallons 172°F

Boil
90 minutes, 6.47 gallons

Challenger hops 8%, Whole 0.8 ounces 60 minutes
Goldings (Styrian) hops 5%, Whole 1.07 ounces 15 minutes
Challenger hops 8%, Whole 0.27 ounces 3 minutes (+57)
Saaz hops **4%, Whole 0.27 ounces 3 minutes (+57)

Ferment
14 days @ 65-75°F
______
4273L brewed since August 2011.

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  • Last Updated: 2020-09-09 09:52 UTC