New England IPA - Beer Recipe - Brewer's Friend

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New England IPA

240 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: E Hines
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Wednesday June 14th 2017
1.072
1.019
6.9%
53.9
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pale Ale9 lb Pale Ale 38 3.4 31.2%
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 31.2%
4 lb American - Red Wheat4 lb Red Wheat 38 2.5 13.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 6.9%
5 oz American - Caramel / Crystal 120L5 oz Caramel / Crystal 120L 33 120 1.1%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 5.2%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 1.7%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 1.7%
28.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 60 min 19.21 4.8%
2 oz citra2 oz citra Hops Pellet 13 Whirlpool at 170 °F 30 min 17.7 9.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 17.02 9.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 9.5%
12 oz Galaxy12 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 57.1%
2 oz citra2 oz citra Hops Pellet 13 Dry Hop 7 days 9.5%
21 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Neut Other Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81 5 12 77 57 89
Add Salts to 9 gallon RO mash only. Gypsum 3.5gm, Calcium Chloride 3.5 gm, Mag Chloride 1.5 gm, Chalk 5 gm. Add no other acid to mash. Sparge with 10 gallons RO. Collect 12.5 gallons. Water profile courtesy of brewing article from Hill Farmstead. Cl/S04 ratio 1.35/1 to soften mouth feel.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Fly Sparge -- 154 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9 36  
Mash volume with grains 11.31 45.2  
Grain absorption losses -3.6 -14.4  
Remaining sparge water volume (equipment estimates 7.54 g | 30.1 qt) 7.35 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.69 g | 50.8 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.15 44.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 11 44  
Total: 16.35 65.4
Equipment Profile Used: System Default
 
Notes

Use no finings. Start Fermentation at 64F for few days then ramp up to 70F. Note that all Dry Hop additions are done to primary fermentation on day 3 or 4 of fermentation. Transfer to keg at day 10 or so. This batch, I kegged 5 gallons and bottled the rest. Expect beer loss due to massive hop additions.

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  • Last Updated: 2018-06-23 18:57 UTC