Domoris NEIPA - Beer Recipe - Brewer's Friend

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Domoris NEIPA

272 calories 26.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 272 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Friday March 16th 2018
1.082
1.019
8.2%
91.2
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Golden Promise7 lb Golden Promise 37 3 41.2%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 35.3%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 17.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.9%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 2.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 27.18 9.1%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 10 min 29.96 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 10 min 34.05 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop Day 4 18.2%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop Day 4 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop Day 4 18.2%
11 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14312
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.05 gal Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.56 g | 38.3 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 10.92 g | 43.7 qt) 11.24 44.9  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

WATER TREATMENT // LIGHT COLORED AND HOPPY

• Gypsum (CaSO4) - 8 grams
• Calcium Chloride (CaCl2) - 3 grams
• Epsom Salt (MgSO4) - 2 grams

        • -

          DO NOT ADD WHIRLFLOC TABLET!

        • -

          Pitch two containers of yeast!

        • -

          • Primary 7 days starting @ 66°F and finishing at 68° F.
      • Add dry hops at high krausen, approx. 18-36 hours.
        • Crash 4 days @ 34°F

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  • Last Updated: 2018-08-10 01:13 UTC