NEIPA #07: Sabro/Azacca/Motueka - Beer Recipe - Brewer's Friend

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NEIPA #07: Sabro/Azacca/Motueka

266 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TB
Calories: 266 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday June 18th 2018
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1.081
1.013
8.9%
64.1
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 38.7%
4.50 lb United Kingdom - Golden Promise4.5 lb Golden Promise 37 3 26.8%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 14.9%
2.50 lb Torrified Wheat2.5 lb Torrified Wheat 36 2 14.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3%
0.30 lb Corn Sugar - Dextrose0.3 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 1.8%
16.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Azacca0.75 oz Azacca Hops Pellet 9.9 Boil 0 min 4.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7.1 Boil 0 min 3.1%
1 oz Yakima Valley - Sabro1 oz Yakima Valley - Sabro Hops Pellet 15.1 Boil 0 min 6.3%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 9.9 Whirlpool at 150 °F 30 min 7.08 4.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7.1 Whirlpool at 150 °F 30 min 3.38 3.1%
1.50 oz Yakima Valley - Sabro1.5 oz Yakima Valley - Sabro Hops Pellet 15.1 Whirlpool at 150 °F 30 min 21.59 9.4%
0.75 oz Azacca0.75 oz Azacca Hops Pellet 9.9 Whirlpool at 140 °F 20 min 7.08 4.7%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7.1 Whirlpool at 140 °F 20 min 3.38 3.1%
1.50 oz Yakima Valley - Sabro1.5 oz Yakima Valley - Sabro Hops Pellet 15.1 Whirlpool at 140 °F 20 min 21.59 9.4%
2.75 oz Azacca2.75 oz Azacca Hops Pellet 9.9 Dry Hop 8 days 17.2%
1.50 oz Motueka1.5 oz Motueka Hops Pellet 7.1 Dry Hop 8 days 9.4%
4 oz Yakima Valley - Sabro4 oz Yakima Valley - Sabro Hops Pellet 15.1 Dry Hop 8 days 25%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 150 75 0
Distilled
Chloride = 3.59 tsp
Gypsum = 1.31 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Water @ 165F Infusion -- 152 °F 60 min
5 gal Water @ 180F Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.49 21.9  
Mash volume with grains 6.81 27.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 4.83 19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.71 g | 22.8 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.21 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.29 g | 25.2 qt) 5.5 22  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Brew Day (02/16/2019):
pH = 5.4

Fermentation:
Start fermentation at 66-67 degrees and hold for 2 days
Raise temp to 68 degrees for 4 days
Raise temp to 70 degrees for 3 days
Cold crash to 36 degrees for 4 days

Gravity Notes:
1.080 Starting OG
1.074 OG after adding yeast starter (1.6L, couldn't decant, krausen didn't settle in time)
1.020 Feb 21
1.013 Feb 25
Keg Day Feb 29

Notes for future batches:
-Swap dextrose for dextrine malt
-Split the dry hop into two separate dry hops

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  • Last Updated: 2020-03-02 15:08 UTC