NEIPA - Beer Recipe - Brewer's Friend

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NEIPA

226 calories 23.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Tuesday February 21st 2017
1.068
1.017
6.6%
54.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 45.5%
1.50 lb American - Red Wheat1.5 lb Red Wheat 38 2.5 13.6%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 11.4%
2.75 lb American - Pale 2-Row2.75 lb Pale 2-Row 37 1.8 25%
0.50 lb American - Caramel / Crystal 15L0.5 lb Caramel / Crystal 15L 35 15 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 13.8 First Wort at 170 °F 0 min 27.97 9.5%
1.50 oz Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 7.3 Whirlpool at 170 °F 30 min 14.91 14.3%
1 oz Centennial1 oz Centennial Hops Pellet 8.6 Whirlpool 30 min 11.71 9.5%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 7.3 Dry Hop 10 days 19%
1 oz Centennial1 oz Centennial Hops Pellet 8.6 Dry Hop 10 days 9.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.8 Dry Hop 10 days 4.8%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 7.3 Dry Hop 7 days 19%
1 oz Centennial1 oz Centennial Hops Pellet 8.6 Dry Hop 7 days 9.5%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 13.8 Dry Hop 7 days 4.8%
10.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.5 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
106 0 0 134 74 0
-Treated all brewday water (6.5 gal) w/ one campden tab.

-Combined mash & sparge water for total 3.25 gal and added brew salts:
-3 g Calcium Chloride to hit target chloride amt
-1 g Gypsum to hit target sulfate amt
-1/8 tsp citric acid to lower mash pH as well as add citirc juice quality
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.49 g | 30 qt) 3.75 15  
Mash volume with grains (equipment estimates 7.49 g | 30 qt) 4.23 16.9  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5.5 22  
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: 3.75 15
Equipment Profile Used: System Default
 
Notes

-Two stage dry hop. Equal amount and type of hops in each. First @ ~75% ferm complete, second @ 100% ferm complete. Second dry hop for 7 days.

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  • Last Updated: 2017-04-23 16:21 UTC