Bookers Secret NEIPA - Beer Recipe - Brewer's Friend

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Bookers Secret NEIPA

164 calories 18.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Booker
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Sunday February 4th 2018
1.053
1.015
5.0%
35.2
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 g German - Vienna200 g Vienna 37 4 5.4%
600 g American - Pale Ale600 g Pale Ale 37 3.5 16.2%
250 g German - Wheat Malt250 g Wheat Malt 37 2 6.8%
150 g Flaked Oats150 g Flaked Oats 33 2.2 4.1%
1 kg Liquid Malt Extract - Light1 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 4 27%
500 g Liquid Malt Extract - Wheat500 g Liquid Malt Extract - Wheat 35 3 13.5%
1 kg Liquid Malt Extract - Wheat1 kg Liquid Malt Extract - Wheat - (late boil kettle addition) 35 3 27%
3,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Cascade6 g Cascade Hops Pellet 7.2 Boil 10 min 2.16 5.7%
6 g Vic Secret6 g Vic Secret Hops Pellet 18.5 Boil 10 min 5.54 5.7%
4 g Vic Secret4 g Vic Secret Hops Pellet 18.5 Aroma 5 min 2.03 3.8%
4 g Ella4 g Ella Hops Pellet 15.8 Aroma 5 min 1.73 3.8%
4 g Cascade4 g Cascade Hops Pellet 7.2 Aroma 5 min 0.79 3.8%
15 g Vic Secret15 g Vic Secret Hops Pellet 18.5 Whirlpool at 95 °C 0 min 14.61 14.3%
10 g Ella10 g Ella Hops Pellet 15.8 Whirlpool at 95 °C 0 min 8.32 9.5%
15 g Vic Secret15 g Vic Secret Hops Pellet 18.5 Dry Hop 1 days 14.3%
10 g Ella 10 g Ella Hops Pellet 15.8 Dry Hop 1 days 9.5%
15 g Cascade15 g Cascade Hops Pellet 7.2 Dry Hop 7 days 14.3%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.5 Dry Hop 7 days 9.5%
6 g Ella 6 g Ella Hops Pellet 15.8 Dry Hop 7 days 5.7%
105 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 L Single Step Temperature -- 68 °C 75 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.3 L) 9.8
Mash volume with grains (equipment estimates 26.3 L) 10.6
Grain absorption losses (steeping) -1.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 25.4 L) 9
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
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: 9.8  
Equipment Profile Used: System Default
 
Notes
  1. Mash grains with 4.5L at 67-70 degrees for 70 minutes
  2. On the side, boil 2L of tap water and add Pale and Wheat LME late additions to sterilise (Dry Extract can be substituted). Put in cold water bath to cool.
  3. Drain mash into boiler and sparge grains with 80degrees water up to 9L in boiler
  4. Boil for 70 min, and then add remaining 500g of wheat LME + top boiler back up with kettle boiled water before first hop addition (total boil time = 80min)
  5. After last hop addition, sit in cold water bath for 30 minutes, replacing water once after 15min
  6. Top up with chilled distilled water to make 19L. Pitch yeast at 18deg and ferment at this temperature.
    NOTE: Most NEIPA's suggest Wyeast London III however the brewshop had none so I used Mangrove Jacks M42 New World Strong Ale powdered yeast and re-hydrated in water+tsp of Dextrose prior to pitch
  7. Add first dry hop just after primary fermentation kicks in
  8. After primary fermentation settles (est. 5 days) step temp up 20 degrees for 2/3 days to initiate Diacetyl rest
  9. Rack into secondary and add second dry hop addition, remove hops after 4-5 days and bottle any at this point.
    NOTE: I used my serving keg as the secondary but I cut a small piece off the dip tube to prevent sediment come into the glass
  10. For kegging, cold crash (put my fridge setting to "coldest"), transfer to keg, and set desired carbonation level and leave for 1 week.

    This beer FG came out at 1.011 which took it to 5.5%ABV

    Photos show 2 days after gassing (carbonation yet to fully absorb). Not quite as milkshake-like as typical NEIPA but this was a partial mash which is understandable.

    Aroma: Pronounced waft of passion, mangos, oranges
    Taste: No bitterness or resin (suited to NEIPA style) and very forward on tangerine/apricot/nectarine. Good sweetness and creamy texture to balance making this taste like the liquid left after tinned fruit salad. DELICIOUS!
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  • Last Updated: 2018-05-27 07:24 UTC