NE Style IPA - Beer Recipe - Brewer's Friend

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NE Style IPA

249 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.18 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Monday February 27th 2017
1.075
1.019
7.5%
107.6
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 78.7%
1.75 lb Flaked Wheat1.75 lb Flaked Wheat 34 2 11.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 9.8%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 60 min 20.14 3.2%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 23.42 12.9%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 0 min 29.96 12.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 34.05 12.9%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 7 days 16.1%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 16.1%
2 oz citra2 oz citra Hops Pellet 11 Dry Hop 12 days 12.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 12 days 12.9%
15.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.9 gal -- -- 149 °F 60 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 5.72 22.9  
Mash volume with grains 6.94 27.8  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 3.62 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7.18 28.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 9.34 37.3
Equipment Profile Used: System Default
 
Notes
  • Pre-boil all water adding a crushed Campden tablet.

  • Test pH of water after pre-boil. It must be tested at room temp. Clean with the electrode with distilled water before and after each use. Once it's tested, .3 will need to be subtracted since it is at room temp. The goal is to have a pH 0f 5.25 - 5.35. In order to get there, add 1/8 tsp of gypsum per gallon and 1/4 tsp of calcium chloride per gallon.

  • Single sparge mash.

  • Wait until temp. is down to 150 before adding whirlpool. hops.

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  • Last Updated: 2017-06-18 15:48 UTC