New England IPA - Beer Recipe - Brewer's Friend

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New England IPA

194 calories 18.1 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: BYO, Vol. 23, No. 3, Gordon Strong
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday October 23rd 2017
1.059
1.012
6.2%
111.0
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb Liquid Malt Extract - Light7.2 lb Liquid Malt Extract - Light 35 4 87.8%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 12.2%
8.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 First Wort 0 min 54.42 12.5%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil at 180 °F 0 min 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 16.48 8.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 21.35 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 18.73 8.3%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 0 days 25%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 0 days 12.5%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 12.5%
12 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.04 g | 24.1 qt) 5.31 21.2  
Volume increase from sugar/extract (early additions) 0.69 2.8  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.31 21.2
Equipment Profile Used: System Default
 
Notes

BYO states OG = 1.061, FG = 1.012, IBU = 56, SRM = 5, ABV = 6.5%.

Heat water to 158 F. Add malt extracts and dissolve. Add first wort hop, bring to boil.
At boil add 0 min hops, boil 60 minutes.
On heat off, add 0 minute hops.
Cool wort to 180 then add whirlpool hops, allow to stand for 20 minutes, chill to 64.
Oxygenate wort. Pitch yeast.

Mix dry hops and divide into thirds.
1/3 added after two days, remove after two to three days.
1/3 added at end of fermentation, remove after two to three days.
1/3 added after three days end of fermentation, remove after two to three days.

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  • Public: Yup, Shared
  • Last Updated: 2017-10-25 01:28 UTC
  • Snapshot Created: 2017-10-23 21:51 UTC
  • Link To Parent Recipe