Flagship NEIPA - Beer Recipe - Brewer's Friend

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Flagship NEIPA

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Saturday February 18th 2017
1.064
1.016
6.3%
101.0
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pilsner4.5 kg Pilsner 38 1.6 64.3%
0.50 kg German - Pale Wheat0.5 kg Pale Wheat 39 1.5 7.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.1%
1.50 kg United Kingdom - Golden Promise1.5 kg Golden Promise 37 3 21.4%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 13.5 Boil 15 min 13.33 5.3%
20 g Galaxy20 g Galaxy Hops Pellet 15.4 Boil 15 min 15.2 5.3%
20 g Mosaic20 g Mosaic Hops Pellet 13.6 Boil 15 min 13.43 5.3%
40 g Amarillo40 g Amarillo Hops Pellet 8.4 Boil 15 min 16.58 10.5%
20 g Amarillo20 g Amarillo Hops Pellet 8.4 Whirlpool at 85 °C 20 min 7 5.3%
20 g Citra20 g Citra Hops Pellet 13.5 Whirlpool at 85 °C 20 min 11.25 5.3%
20 g Galaxy20 g Galaxy Hops Pellet 15.4 Whirlpool at 85 °C 20 min 12.83 5.3%
20 g Mosaic20 g Mosaic Hops Pellet 13.6 Whirlpool at 85 °C 20 min 11.33 5.3%
40 g Amarillo40 g Amarillo Hops Pellet 8.4 Dry Hop 5 days 10.5%
60 g Citra60 g Citra Hops Pellet 13.5 Dry Hop 5 days 15.8%
40 g Galaxy40 g Galaxy Hops Pellet 15.4 Dry Hop 5 days 10.5%
60 g Mosaic60 g Mosaic Hops Pellet 13.6 Dry Hop 5 days 15.8%
380 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
3 g Yeast Nutrient Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Woolies Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 3 9 9 1 26
5g CaSO4
3g NaCl
10g CaCl2
All added to mash water only.
SO4/Cl- ratio 0.4 to promote mouthfeel.
Dry hop split with 1/3 added at day 3 during active fermentation. 2/3 added at day 10-11 and agitated for 48 hours.
Top pressure of 20 psi applied after 72 hours.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
20 L Mash out Infusion -- 75 °C 10 min
13.4 L Sparge -- 75 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.7
Mash volume with grains 26.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 19.7 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 24
Total: 34.9  
Equipment Profile Used: System Default
"Flagship NEIPA" American IPA beer recipe by Kazmandu. All Grain, ABV 6.32%, IBU 100.96, SRM 4.32, Fermentables: (Pilsner, Pale Wheat, Flaked Oats, Golden Promise) Hops: (Citra, Galaxy, Mosaic, Amarillo) Other: (Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2017-09-09 06:35 UTC