NEIPA #1 - Beer Recipe - Brewer's Friend

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NEIPA #1

213 calories 22.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Friday January 5th 2018
1.069
1.018
6.7%
64.8
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 80%
250 g American - Wheat250 g Wheat 38 1.8 8%
250 g Rolled Oats250 g Rolled Oats 33 2.2 8%
125 g Canadian - Honey Malt125 g Honey Malt 37 25 4%
3,125 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Simcoe5 g Simcoe Hops Pellet 12.7 First Wort 0 min 16.62 3.2%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Whirlpool 15 min 12.9 9.7%
15 g Citra15 g Citra Hops Pellet 11 Whirlpool at 90 °C 15 min 16.5 9.7%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 15 min 18.75 9.7%
17 g Amarillo17 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 11%
17 g Citra17 g Citra Hops Pellet 11 Dry Hop 7 days 11%
17 g Mosaic17 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 11%
18 g Amarillo18 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 11.6%
18 g Citra18 g Citra Hops Pellet 11 Dry Hop 4 days 11.6%
18 g Mosaic18 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 11.6%
155 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 68 °C 75 min
4 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20 L) 16
Mash volume with grains (equipment estimates 22 L) 18.1
Grain absorption losses -3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 10
Total: 16  
Equipment Profile Used: System Default
 
Notes

Add first dry-hop charge on day 3, let sit for 7 days then add the second charge on day 10, bottle on day 14 or 15

Used normal tap water (Tokyo city water) with no extra salts this time.

Will compare this to water chem modifications and different yeast.

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  • Last Updated: 2018-07-09 04:42 UTC