New England Double IPA - Beer Recipe - Brewer's Friend

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New England Double IPA

300 calories 35.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.179 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Phil Weldworks Double Juicy
Calories: 300 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created: Tuesday February 20th 2018
1.089
1.029
8.0%
83.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.6%
1 lb American - Pale Ale1 lb Pale Ale 37 3.5 6.8%
9 lb Dry Malt Extract - Extra Light9 lb Dry Malt Extract - Extra Light 42 2.5 61%
0.75 lb Maltodextrin0.75 lb Maltodextrin 39 0 5.1%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 60 min 7.8 4.9%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 180 °F 60 min 6.87 4.9%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 60 min 9.8 4.9%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 160 °F 30 min 6.87 4.9%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 30 min 7.8 4.9%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool at 160 °F 30 min 9.8 4.9%
0.70 oz Citra0.7 oz Citra Hops Pellet 11 Whirlpool at 140 °F 20 min 9.61 6.9%
0.70 oz Mosaic0.7 oz Mosaic Hops Pellet 12.5 Whirlpool at 140 °F 20 min 10.92 6.9%
0.70 oz El Dorado0.7 oz El Dorado Hops Pellet 15.7 Whirlpool at 140 °F 20 min 13.72 6.9%
0.70 oz Citra0.7 oz Citra Hops Pellet 11 Dry Hop 8 days 6.9%
0.70 oz Mosaic0.7 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 6.9%
0.70 oz El Dorado0.7 oz El Dorado Hops Pellet 15.7 Dry Hop 8 days 6.9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 9.8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 9.8%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 5 days 9.8%
10.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 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
Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

9g CaCl 2 tsp. 4 g CaSO 1 tsp. to post mash and sprage
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Temperature -- 155 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.56 g | 30.2 qt) 2.86 11.5  
Mash volume with grains (equipment estimates 7.56 g | 30.2 qt) 3.26 13.1  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.76 3  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 6.19 24.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Going into fermentor 6 24  
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: 2.86 11.5
Equipment Profile Used: System Default
 
Notes

Dry Hop first batch at 4 days into fermentation. Gravity reading around 1.035-38. Re rack into another secondary after 8 days and finish fermentation for 5 more days. Priming sugar and bottle after 5 day dry hop is finished. 3 weeks to open.

Add 4g. 1 tsp Calcium Sulfate and 9g Calcium Chloride to post mash and sparge.

On mash, after 45 minutes rinse grains with 1 gallon 170' water.
Add malt. Bring to boil. 60 min.

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  • Last Updated: 2019-06-19 19:50 UTC