Freezing Runway Model (NEIPA) - Beer Recipe - Brewer's Friend

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Freezing Runway Model (NEIPA)

209 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chris Germain
Rating:
5.00 (1 Review)

Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Monday May 1st 2017
1.063
1.017
6.0%
38.9
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 oz United Kingdom - Golden Promise24 oz Golden Promise 37 3 21.4%
48 oz American - Pale 2-Row48 oz Pale 2-Row 37 1.8 42.9%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 14.3%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 10.7%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 3.6%
4 oz United Kingdom - Golden Naked Oats4 oz Golden Naked Oats 33 10 3.6%
4 oz Rice Hulls4 oz Rice Hulls 0 0 3.6%
112 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Ella3 g Ella Hops Pellet 12.7 Boil 5 min 2.19 2.3%
3 g Mosaic3 g Mosaic Hops Pellet 12.5 Boil 5 min 2.15 2.3%
3 g Vic Secret3 g Vic Secret Hops Pellet 12.5 Boil 5 min 2.15 2.3%
7 g Ella7 g Ella Hops Pellet 12.7 Aroma 0 min 5.5%
7 g Mosaic7 g Mosaic Hops Pellet 12.5 Aroma 0 min 5.5%
7 g Vic Secret7 g Vic Secret Hops Pellet 12.5 Aroma 0 min 5.5%
3 g Ekuanot Cryo3 g Ekuanot Cryo Hops Pellet 14.25 Whirlpool at 125 °F 30 min 4.52 2.3%
7 g Ella7 g Ella Hops Pellet 12.7 Whirlpool at 125 °F 30 min 9.4 5.5%
7 g Mosaic7 g Mosaic Hops Pellet 12.5 Whirlpool at 125 °F 30 min 9.25 5.5%
7 g Vic Secret7 g Vic Secret Hops Pellet 12.5 Whirlpool at 125 °F 30 min 9.25 5.5%
4 g Ekuanot Cryo4 g Ekuanot Cryo Hops Pellet 14.25 Dry Hop 3 days 3.1%
7 g Ella7 g Ella Hops Pellet 12.7 Dry Hop 3 days 5.5%
7 g Mosaic7 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 5.5%
7 g Vic Secret7 g Vic Secret Hops Pellet 12.5 Dry Hop 3 days 5.5%
7 g Ekuanot Cryo7 g Ekuanot Cryo Hops Pellet 14.25 Dry Hop 7 days 5.5%
14 g Ella14 g Ella Hops Pellet 12.7 Dry Hop 7 days 10.9%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 10.9%
14 g Vic Secret14 g Vic Secret Hops Pellet 12.5 Dry Hop 7 days 10.9%
128 g / $ 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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 51 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Distilled water
1 tsp of calcium chloride
1/2 tsp of gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal No sparge squeezed biab Temperature -- 154 °F 60 min
3 gal Mashout Temperature -- 170 °F 10 min
3.75 gal Strike Temperature -- 160 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.2 g | 20.8 qt) 4.88 19.5  
Mash volume with grains (equipment estimates 5.76 g | 23 qt) 5.44 21.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.07 g | 16.3 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.53 10.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Volume into fermentor 2.5 10  
Total: 4.88 19.5
Equipment Profile Used: System Default
 
Notes

1) Treated water and heated strike water to 160. Hit 154 which was over my 152 target. Rode out the 154 and it stayed around that and 153 for the hour. Mashed out to 170 holding the bag off the bottom.

Ph: 5.5

2) Uneventful boil, hopped as planned. Cooled using wort chiller and overshot 150F as it cooled very quickly. Not worried about the lower temps for the whirlpool, but lower than I wanted at ~125. 30 min whirlpool then continued cooling to lowest I could at 80.

OG: 1.062-4 <- hard to tell on the hydrometer but basically right on

3) Transferred to primary and moved to temp controlled chamber to chill to 68. Aerated using a pump and diffusion stone for 30 then pitched ballooned activated wyeast smackpack.

4) Fermentation going very well 12 hours in. After 4 days from pitch I dry hopped stage 1 and pulled a gravity sample. Gravity was at target.

5) Continued fermenting until 8 days from pitch and pulled another sample that read 1.012, so it hit below target. Sanple tasted fantastic!

6) Began cold crash and kegged at 10 days from pitch, adding the second dry hop to the keg in a hop screen. Carb'd at 2.2 vols for a week.

Taste is incredible with very milky smooth mouthfeel. Low bitterness and very aromatic and tasty. Highly recommend this recipe. The ella and Vic are subtle in the taste and the ekuanot blasts through with strong aroma. My best beer yet.

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  • Last Updated: 2017-11-04 23:45 UTC