NEIPA (Exp 1) - Beer Recipe - Brewer's Friend

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NEIPA (Exp 1)

208 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Wednesday February 21st 2018
16.6 °P
3.0 °P
7.4%
77.4
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 2.3 50%
0.75 kg German - CaraHell0.75 kg CaraHell 34 11 25%
0.25 kg Weyermann - CaraBelge0.25 kg CaraBelge 33 13.6 8.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 16.7%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 12.4 Boil 15 min 22.93 7%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 11.8 Whirlpool at 40 °C 30 min 29.5 11.6%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Whirlpool at 40 °C 30 min 25 11.6%
40 g Mosaic40 g Mosaic Hops Leaf/Whole 11.8 Dry Hop 5 days 18.6%
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Dry Hop 5 days 18.6%
35 g Mosaic35 g Mosaic Hops Leaf/Whole 11.8 Dry Hop 0 days 16.3%
35 g Centennial35 g Centennial Hops Leaf/Whole 10 Dry Hop 0 days 16.3%
215 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
155 0 0 148 172 0
4 g Gypsum
4g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Single mash Infusion -- 66 °C 60 min
6 L Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.5
Mash volume with grains 9.5
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 12.4 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 10
Total: 16.9  
Equipment Profile Used: System Default
 
Notes

23.02.2018 -brew day. 4g Gypsum and 4 g CalciumChloride added to mash water. About 1g Lactic acid Ph - 5.2. Sparge water 5L, PH - 5.4. Mash in 66C - 60 min, without mashout.
Filtrate, sparge - as usual. Boil 60min Avoid hops for early addition. 15g Columbus (Pellets) - 15 min - for bittering. Used 25g each Centenial, Mosaic (whole) for Whirpool start in 40C to 21C for about 15min. Transfer to fermenter, aerate and pitch yeast. Fermentation started after 8 hours.
25.02 - once fermentation dropped down to 7BLG added 40g each Centenial, Mosaic. Fermentation in 19C.
16.03 fermentation is over. 1.008 FG. Removed to ColdCrash in 3 degrees for 2 days.
18.03 - kegging with 15g Centenial, Mosaic. Let it stay in 19C for 3 days, after remove to lagering in 10C.
Final PH - 4.3 FG - 1.008

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  • Last Updated: 2018-03-18 20:43 UTC