NEIPA/Norwegian Farmhouse Split - Beer Recipe - Brewer's Friend

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NEIPA/Norwegian Farmhouse Split

181 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Thursday October 27th 2016
1.055
1.013
5.5%
35.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 82.1%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 17.9%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Jarrylo1 oz Jarrylo Hops Pellet 10 Boil 60 min 35.58 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Aroma 0 min 37.5%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 25%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 25%
8 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike water @ 168 Infusion -- 153 °F 90 min
3.5 gal Batch sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.62 g | 34.5 qt) 7.97 31.9  
Mash volume with grains (equipment estimates 9.4 g | 37.6 qt) 8.75 35  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Pull off 2 gallons into no-chill cube at 0 min before adding flameout hops. Pitch Norwegian Farmhouse ale yeast into this the following morning.

Pitch the rest with White Labs 007. Add first dry hop during active fermentation, and second as keg hop.

Water additions:
Campden tablet
1/4 tsp lactic acid
6 g gypsum
6 g calcium chloride

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  • Last Updated: 2016-11-01 16:18 UTC