NEIPA #03: Pina ColaDIPA - Beer Recipe - Brewer's Friend

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NEIPA #03: Pina ColaDIPA

256 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TB
Rating:
5.00 (1 Review)

Calories: 256 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Saturday February 10th 2018
1.077
1.020
7.5%
53.6
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 65%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 16.3%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 16.3%
6 oz Honey Malt6 oz Honey Malt 37 25 2.4%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 13.8 Boil 0 min 2.1%
0.25 oz Crosby Hop Farm - Denali0.25 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Boil 0 min 2.1%
0.25 oz Vic Secret0.25 oz Vic Secret Hops Pellet 15.5 Boil 0 min 2.1%
0.25 oz Citra0.25 oz Citra Hops Pellet 13.8 Whirlpool at 180 °F 40 min 2.35 2.1%
0.25 oz Crosby Hop Farm - Denali0.25 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Whirlpool at 180 °F 40 min 2.67 2.1%
0.25 oz Vic Secret0.25 oz Vic Secret Hops Pellet 15.5 Whirlpool at 180 °F 40 min 2.64 2.1%
0.75 oz Citra0.75 oz Citra Hops Pellet 13.8 Whirlpool at 175 °F 30 min 7.05 6.3%
0.75 oz Crosby Hop Farm - Denali0.75 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Whirlpool at 175 °F 30 min 8.02 6.3%
0.75 oz Vic Secret0.75 oz Vic Secret Hops Pellet 15.5 Whirlpool at 175 °F 30 min 7.92 6.3%
0.75 oz Citra0.75 oz Citra Hops Pellet 13.8 Whirlpool at 170 °F 20 min 7.05 6.3%
0.75 oz Crosby Hop Farm - Denali0.75 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Whirlpool at 170 °F 20 min 8.02 6.3%
0.75 oz Vic Secret0.75 oz Vic Secret Hops Pellet 15.5 Whirlpool at 170 °F 20 min 7.92 6.3%
1 oz Citra1 oz Citra Hops Pellet 13.8 Dry Hop 8 days 8.3%
1 oz Crosby Hop Farm - Denali1 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Dry Hop 8 days 8.3%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Dry Hop 8 days 8.3%
1 oz Citra1 oz Citra Hops Pellet 13.8 Dry Hop 4 days 8.3%
1 oz Crosby Hop Farm - Denali1 oz Crosby Hop Farm - Denali Hops Pellet 15.7 Dry Hop 4 days 8.3%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 15.5 Dry Hop 4 days 8.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Green Apples Other Boil 12 min.
1 each Vanilla Bean Flavor Secondary 5 days
1 lb Coconut Flavor Secondary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 200 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.11 20.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.56 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

-All hops from Yakima Valley.
-Created a 2L starter two nights before brew day.
-Used distilled water.
-Mashed using a 10 gallon Rubbermaid cooler
-Puree the apples (skin and core removed). Bring to room temperature if stored chilled. Add to boil just like you would hops.
-Chill wort to 65 degrees F.
-Oxygenated wort for 30 seconds with pure O2 and diffusion stone.
-Start fermentation at 65 degrees. Let it free rise to 68 degrees and hold for 5 days. Raise temp to 70-72 degrees to finish out fermentation. Hold for 3 to 5 days until final gravity is reached.
-Racked to secondary on top of coconut and vanilla and cold crash. Hold for 5-10 days until desired flavors are reached.
-Rack to keg and carb to 2.4-2.6 PSI.

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  • Last Updated: 2020-12-24 19:10 UTC