NEIPA: Session NEIPA - Beer Recipe - Brewer's Friend

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NEIPA: Session NEIPA

159 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 30 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 12.75 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: http://www.homebrewtalk.com/showthread.php?t=56804
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Friday February 9th 2018
1.048
1.013
4.6%
25.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Bohemian Pilsner14 lb Bohemian Pilsner 38 1.9 70.9%
3 lb American - White Wheat3 lb White Wheat 40 2.8 15.2%
36 oz Flaked Oats36 oz Flaked Oats 33 2.2 11.4%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.5%
19.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz CTZ1.5 oz CTZ Hops Leaf/Whole 14.7 Boil 30 min 25.46 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=7LWC489
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 156 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.81 gal (51.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.81 gal (3.23 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.05 gal (68.2 qt). Suggest reducing initial water volume to 10.42 gal (41.68 qt) and adding 5.05 gal (20.2 qt) sparge/top-off. 15.47 61.9  
Total strike volume 15.47 61.9  
Mash volume with grains 17.05 68.2  
Grain absorption losses -2.47 -9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.81 g | 51.2 qt) 12.75 51  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 11.94 g | 47.8 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.47 61.9
Equipment Profile Used: System Default
 
Notes

Water adjustments: 4mL acid, 5.5g gypsum, 12.0g CaCl

TOTAL WATER NEEDED 13.75 Gallons
STRIKE WATER TEMP 162 Fahrenheit
TOTAL MASH VOLUME 15.3 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons

Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate

My profile: (aim for 150 chloride, <100 sulfate)

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  • Last Updated: 2019-10-12 21:39 UTC