Notorious BIG Juicy NEIPA - Beer Recipe - Brewer's Friend

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Notorious BIG Juicy NEIPA

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday June 14th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.7%
1 lb Honey Malt1 lb Honey Malt 37 25 6.7%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 13.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 First Wort 0 min 16.27 5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 30 min 22.74 10%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil 0 min 15%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 14.98 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 19.41 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 17.02 10%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 0 days 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 10%
10 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
16 qt Temperature -- 152 °F --
16 qt -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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  • Last Updated: 2020-12-18 20:22 UTC