The 2017 Series - NEIPA - Beer Recipe - Brewer's Friend

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The 2017 Series - NEIPA

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: lankbrew
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Tuesday June 27th 2017
1.058
1.010
6.3%
69.3
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.65 kg Flaked Oats0.65 kg Flaked Oats 33 2.2 10.3%
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 79.4%
0.65 kg American - Wheat0.65 kg Wheat 38 1.8 10.3%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 14.29 3.7%
100 g Citra100 g Citra Hops Pellet 11 Hopback at 100 °C 30 min 55.01 37%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 5 days 37%
60 g Cascade60 g Cascade Hops Pellet 7 Dry Hop 5 days 22.2%
270 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature -- 65 °C 60 min
26 L add 5l boiling water Temperature -- 70 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 11.7 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.4 L) 22
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.5
Hops absorption losses (hopback) -0.5
Going into fermentor 20
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Låt den puttra i 3-4 dagar i jäshinken.
häll sen över i fatet och låt jäsa ut i 6-7 dagar.
torrhumla sen i fatet med tryck i 4-5 dagar.
ut med humlepåsen ställ sen in i kylen och låt stå några dagar och kolsyras.

Note 1.
bestämt och dela upp batchen på 2.
8 liter som kommer torrhumlas (halvera humlen).
9 liter som sätts direkt i tappkranen.

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  • Last Updated: 2017-07-09 10:26 UTC