NEIPA (Exp 2) - Beer Recipe - Brewer's Friend

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NEIPA (Exp 2)

208 calories 18.1 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: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Wednesday February 21st 2018
1.068
1.012
7.4%
89.8
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 %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 15 min 18.49 4.8%
50 g Galaxy50 g Galaxy Hops Leaf/Whole 14.25 Whirlpool 30 min 71.26 23.8%
80 g Galaxy80 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 38.1%
70 g Galaxy70 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 0 days 33.3%
210 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
$ 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
Mash water PH 5.2 8g Gypsum and 8g CalciumChloride
Sparge water PH 5.5
Lactic acid 1g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9
Mash volume with grains 11
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 10.9 L) 7.9
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 50g Galaxy (whole) for Whirpool start in 98C to 21C for about 20-30 min. Transfer to fermenter, aerate and pitch yeast. Fermentation started after 8 hours.
25.02 - once fermentation dropped down to 7BLG added 80g Galaxy. Fermentation in 19C.
2.03 fermentation is over. 2 BLG. Removed to ColdCrash in 3 degrees for 3 days.
5.03 - kegging with 70g Galaxy. Let it stay in 19C for 3 days, after remove to lagering in 10C.
Final PH - 4.3 Blg - 2

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  • Last Updated: 2018-03-05 19:34 UTC