New England IPA - NEIPA - Beer Recipe - Brewer's Friend

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New England IPA - NEIPA

227 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RockHopper
Calories: 227 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Friday June 23rd 2017
1.073
1.021
6.9%
98.7
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 4.64 78.4%
700 g German - Wheat Malt700 g Wheat Malt 37 3.84 11%
600 g Flaked Oats600 g Flaked Oats 33 4.37 9.4%
75 g German - Acidulated Malt75 g Acidulated Malt 27 7.58 1.2%
6,375 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Leaf/Whole 7 Boil 60 min 13.14 4.8%
40 g Nelson Sauvin40 g Nelson Sauvin Hops Leaf/Whole 12.5 Whirlpool at 80 °C 0 min 27.78 12.7%
40 g Citra40 g Citra Hops Leaf/Whole 13.1 Whirlpool at 80 °C 0 min 29.11 12.7%
40 g Mosaic40 g Mosaic Hops Leaf/Whole 12.9 Whirlpool at 80 °C 0 min 28.67 12.7%
60 g Citra60 g Citra Hops Leaf/Whole 13.1 Dry Hop Day 7 19%
60 g Mosaic60 g Mosaic Hops Leaf/Whole 12.9 Dry Hop Day 7 19%
60 g Nelson Sauvin60 g Nelson Sauvin Hops Leaf/Whole 12.5 Dry Hop Day 7 19%
315 g / kr 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 5      
 
Target Water Profile
Tap water, Fælledvej, Copenhagen
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 22 40 75 83 353
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 67 °C 60 min
8 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.2
Mash volume with grains 21.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 14.4 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 18
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

First 3 days fermentation at 17 degree, then increase to 21 deg.
Dry hop added on 3. day during primary fermentation.

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  • Last Updated: 2017-08-12 09:39 UTC