4Gs Raspberry New England IPA 2 - Beer Recipe - Brewer's Friend

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4Gs Raspberry New England IPA 2

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday April 26th 2018
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6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Finland - Pale Ale Malt9 lb Pale Ale Malt 36 2 49.3%
72 oz Raspberry72 oz Raspberry 3.15 0 24.7%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 8.2%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 11%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 5.5%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.4%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Calypso1 oz Calypso Hops Pellet 15 Boil 5 min 10.31 9.1%
2 oz Citra2 oz Citra Hops Pellet 12.3 Aroma 5 min 16.91 18.2%
1 oz Meridian1 oz Meridian Hops Pellet 5.1 Aroma 5 min 3.51 9.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 18.2%
2 oz Citra2 oz Citra Hops Pellet 12.3 Dry Hop 5 days 18.2%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop 5 days 18.2%
1 oz Calypso1 oz Calypso Hops Pellet 15 Dry Hop 5 days 9.1%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 qt Whirlfloc Water Agt Boil 5 min.
2 tbsp Williams Warn Clarifier Fining Secondary 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 13 32 39 387
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
1.5 gal Mash Out Sparge -- 170 °F 5 min
2 gal Batch Sparge -- 170 °F 5 min
2 gal Batch Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 5.15 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

For aroma and dry hops, mix all of the hops together, add 3 ounces @ 5 minutes then hop stand for 20 minutes after flameout.

Add 1/2 dry hops on day two. Add remaining dry hops w/ 1.5# raspberries on day 4 or after primary has completed.

Gently stir daily after adding hops and to keep them suspended in the beer and to fully extract raspberry flavors, etc. Top off fermentor with CO2 after each stir.

CC in primary after 8-9 days, then add 3# raspberry puree for three days (to keep the sugars in the raspberries from fermenting, hopefully adding a little sweetness). Rack to secondary for 3 days. Keg.

No clarification for this one.

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  • Last Updated: 2021-12-27 16:03 UTC