NEIPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NEIPA

204 calories 19.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joseph Dolce
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday April 9th 2017
1.062
1.013
6.5%
104.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb American - Pale 2-Row10.75 lb Pale 2-Row 37 1.8 77%
1.40 lb American - Wheat1.4 lb Wheat 38 1.8 10%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 10%
0.42 lb Canadian - Honey Malt0.42 lb Honey Malt 37 25 3%
13.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 13.44 7.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 10 min 17.41 7.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 170 °F 15 min 21.49 10.9%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Whirlpool at 170 °F 15 min 27.84 10.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 15 min 24.42 10.9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 7.3%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 7.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Dry Hop 3 days 9.1%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 7.3%
13.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.37 17.5  
Mash volume with grains 5.48 21.9  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.92 23.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 5.75 23  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
553
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-09 14:48 UTC