NEIPA Door County - Beer Recipe - Brewer's Friend

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NEIPA Door County

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: B & B Mag
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday April 7th 2018
1.058
1.013
6.0%
61.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 lb American - Pale 2-Row3.8 lb Pale 2-Row 37 1.8 84.1%
0.36 lb American - White Wheat0.36 lb White Wheat 40 2.8 8%
0.36 lb Flaked Oats0.36 lb Flaked Oats 33 2.2 8%
4.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.24 oz Columbus0.24 oz Columbus Hops Pellet 15 First Wort 0 min 3.66 5%
0.54 oz Centennial0.54 oz Centennial Hops Pellet 10 Boil 5 min 10.94 11.3%
0.54 oz Amarillo0.54 oz Amarillo Hops Pellet 8.6 Boil 5 min 9.41 11.3%
0.54 oz Centennial0.54 oz Centennial Hops Pellet 10 Whirlpool 30 min 20.22 11.3%
0.54 oz Amarillo0.54 oz Amarillo Hops Pellet 8.6 Whirlpool 30 min 17.39 11.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 5 days 20.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 20.8%
0.40 oz Columbus0.4 oz Columbus Hops Pellet 15 Dry Hop 5 days 8.3%
4.80 oz / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.7 6.8  
Mash volume with grains 2.06 8.2  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 2.71 g | 10.8 qt) 1.87 7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.59 g | 14.4 qt) 2.75 11  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.04 8.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 2 8  
Total: 3.57 14.3
Equipment Profile Used: System Default
 
Notes

ALL-GRAIN

Brewhouse efficiency: 72%
OG: 1.059
FG: 1.011
IBUs: 53
ABV: 6.3%

MALT/GRAIN BILL
9.5 lb (4.3 kg) 2-row pale ale malt
0.9 lb (408 g) white wheat malt
0.9 lb (408 g) flaked oats
Rice hulls!

HOPS SCHEDULE
0.62 oz (18 g) Columbus [14% AA] at first wort hopping (FWH)
1.35 oz (38 g) Centennial [8.8% AA] at 5 minutes
1.35 oz (38 g) Amarillo [9.2% AA] at 5 minutes
1.35 oz (38 g) Centennial [8.8% AA] at whirlpool
1.35 oz (38 g) Amarillo [9.2% AA] at whirlpool
Dry hop for 5–7 days: 2.5 oz (71 g) Amarillo, 2.5 oz (71 g) Centennial, 1 oz (28 g) Columbus

YEAST
The Yeast Bay Vermont Ale

DIRECTIONS
Single infusion mash for 1 hour at 150–152°F (65–67°C). Two handfuls of rice hulls added to the mash will make your brew day a heck of a lot easier.

Boil for 60 minutes, following the hops schedule. Don’t forget to add the first wort hops as you fill your kettle. Once the boil is done, let the wort cool down to 180°F (82°C), then add your whirlpool hops and let them steep for 30 minutes. After whirlpool is complete, cool the wort to 65°F (18°C) and pitch the yeast. Ferment between 65 and 70°F (18 and 21°C). Once fermentation is near completion, add the dry hops and let sit for 5–7 days.

BREWER’S NOTES
This is one of my favorite recipes to brew at our brewery, and you can use the hops listed or substitute your favorite aromatic varieties. Large late-hops additions and dry-hop additions as well as the correct yeast strain really make this style one of my favorites to drink. We’ve found that multiple dry-hops additions at different stages of fermentation can create some amazing results.

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  • Last Updated: 2018-04-07 03:05 UTC