NEIPA #12

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 1 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)

Created: Thursday August 10th 2017

Green Mountain

OG: 1.058 FG: 1.013 ABV: 6.0% IBU: 39

Hecka Riwaka

OG: 1.060 FG: 1.011 ABV: 6.4% IBU: 33

Original Gravity:

1.067

Final Gravity:

1.015

ABV (standard):

6.8%

IBU (rager):

34.5

SRM (morey):

7.0

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	United Kingdom - Golden Promise12 lb Golden Promise	37	3	68.6%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	11.4%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	11.4%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose	42	0.5	5.7%
0.50 lb	Canadian - Honey Malt0.5 lb Honey Malt	37	25	2.9%
17.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 oz	Citra8 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	15 min	34.48	50%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	Day 0		25%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	Day 4		25%
16 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
16 oz	Citra (Pellet) 15.999999963401 oz Citra (Pellet) Hops		34.48	100%
16 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.71 g/gal	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.27 g/gal	Gypsum	Water Agt	Mash	1 hr.
3.61 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 279 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
67.5	0	0	90	40	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.22 gal		Infusion	--	152 °F	60 min

Quick Water Requirements

Water	Gallons	Quarts
Total strike volume	8.23	32.9
Mash volume with grains	9.55	38.2
Grain absorption losses	-2.06	-8.3
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.08	0.3
Pre boil volume (equipment estimates 6.03 g \| 24.1 qt)	6	24
Boil off losses	-0.03	-0.1
Post boil volume (equipment estimates 5.98 g \| 23.9 qt)	6	24
Hops absorption losses (whirlpool, hop stand)	-0.3	-1.2
Estimated amount in fermentor	5.7	22.8
Total:	8.23	32.9
Equipment Profile Used:	System Default

Notes

First dry hop during yeast pitch
Second during high krausen or 3 days after pitching.
Final dry hop again in the keg or 3 days before packaging

If you want "peachy, stone fruit" pitch at 68, raise to 70 within 48 hours, and in the last 4 days of primary bump to 72 to finish

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Last Updated: 2020-04-05 21:34 UTC

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NEIPA #12