New England IPA - Beer Recipe - Brewer's Friend

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New England IPA

225 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 4.6 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: J-Sap
Calories: 225 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday January 15th 2017
1.069
1.009
7.9%
52.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 86%
13 oz United Kingdom - Oat Malt13 oz Oat Malt 28 2 7%
5 oz Canadian - Honey Malt5 oz Honey Malt 37 25 2.7%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.2%
4 oz German - Carapils4 oz Carapils 35 1.3 2.2%
186 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Azacca1.6 oz Azacca Hops Pellet 15 Whirlpool at 170 °F 30 min 19.54 14.3%
2 oz Citra2 oz Citra Hops Pellet 13.6 Whirlpool at 170 °F 30 min 22.14 17.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 30 min 10.34 8.9%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 2 days 8.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 2 days 8.9%
1.60 oz Azacca1.6 oz Azacca Hops Pellet 15 Dry Hop 5 days 14.3%
2 oz Citra2 oz Citra Hops Pellet 13.6 Dry Hop 5 days 17.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 8.9%
11.20 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 586 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal -- -- 152 °F 60 min
2 gal Batch Sparge -- 170 °F 15 min
2 gal Batch 2 Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.36 17.4  
Mash volume with grains 5.29 21.2  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.27 g | 25.1 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Post boil Volume 4.77 19.1  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 4.6 18.4  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

Cool wort to 170 F then add hops. Stir and let settle for 30 minutes before cooling and pitching yeast. Should bring IBU;s to 75.

Add dry hops once primary fermentation is over. Let beer sit on hops for 3 days before kegging.

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  • Last Updated: 2017-02-02 03:51 UTC