Cloud Connected (NEIPA) - Beer Recipe - Brewer's Friend

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Cloud Connected (NEIPA)

276 calories 28.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.7 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: FRLinux
Calories: 276 calories (Per 330ml)
Carbs: 28.8 g (Per 330ml)
Created: Wednesday November 8th 2017
1.089
1.023
8.6%
239.2
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 66.7%
1 kg German - Carapils1 kg Carapils 35 1.3 13.3%
0.50 kg Dry Malt Extract - Wheat0.5 kg Dry Malt Extract - Wheat 42 3 6.7%
1 kg United Kingdom - Malted Naked Oats1 kg Malted Naked Oats 33 1.3 13.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 17.02 1.7%
50 g Citra50 g Citra Hops Pellet 11 Boil 1 min 2.69 8.6%
85 g Mosaic85 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 0 min 55.93 14.7%
100 g Cascade100 g Cascade Hops Pellet 12.7 Whirlpool at 90 °C 0 min 66.85 17.2%
85 g Galaxy85 g Galaxy Hops Pellet 14.25 Whirlpool at 75 °C 0 min 63.76 14.7%
50 g Simcoe50 g Simcoe Hops Pellet 12.5 Whirlpool at 75 °C 0 min 32.9 8.6%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 11 days 17.2%
100 g Galaxy100 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 17.2%
580 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g gypsum Water Agt Boil 15 min.
10 g calcium chloride Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.7 L -- -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 13.2 L) 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.6 L) 24.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.6
Hops absorption losses (whirlpool, hop stand) -1.6
Going into fermentor 19
Total: 32.3  
Equipment Profile Used: System Default
 
Notes

Brewing notes:

OG: 1.077
FG: 1.015


From original recipe:

London III = Yeast Bay Vermont
Ahtanum = Azacca
Goldings = 007 The Golden Hop
Golden Promise = Minch

4g Gypsum + 10g Calcium Chloride added to Ashbeck
Target profile:
Ca+2 156
Mg+2 3
SO4-2 98
Na+ 10
Cl- 204
HCO3- 10

1ml of lactic acid for Mash PH = 5.5
20L strike water at 72C
Mash at 67C for 1 hr
5L dunk sparge at 72C

1 minute:
50g Citra
Flameout (90C Hot Stand):
25g Azacca
50g El Dorado
75C Hot Stand:
50g Citra
25g Azacca
Dry Hop 1 (during fermentation, Days 4-7):
50g 007 The Golden Hop
Dry Hop 2 (after fermentation, Days 11-16):
50g El Dorado
50g Azacca

Brewed Apr 14 OG: 1.063
Bottled May 1 FG: 1.015

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  • Last Updated: 2018-02-24 19:45 UTC