New England IPA (v1.0) - Beer Recipe - Brewer's Friend

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New England IPA (v1.0)

203 calories 23 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 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Simon Lutterbie
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Friday July 20th 2018
1.061
1.018
5.5%
53.7
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 60%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 13.3%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 13.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 0 min 9.66 5%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 12.36 5%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 14.04 5%
0.75 oz El Dorado0.75 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 0 min 17.64 5%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 20%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 3 days 20%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 20%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Dry Hop 3 days 20%
15 oz / $ 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
Wyeast 1318 (London Ale III)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 80 160 80 50
Starting Water:
- Crystal geyser gallon bottles (http://www.crystalgeyserasw.com/docs/ASW_Bottled_Water_Report_Shasta.pdf)

Mash Chemistry Calculator:
- https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SGMXGTX

Additions:
- 2g Gypsum (CaSO4)
- 2g Epsom salt (MgSO4)
- 4g non-iodized table salt (NaCl)
- 4g Calcium Chloride (CaCl2)

Additions into 7gal Crystal Geyser H2O, use for 5gal mash + 1.5gal sparge. Reserve remainder for boil volume top-up.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sparge -- 149 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.88 19.5  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Fermentables:

  • 60% American 2-row
  • 26.6% British malts
  • 13.4% Flaked Oats & Wheat (flaked = rolled)
    • Protein from flaked grains adds body and stabilizes haze

      Mash:
  • 149F is on low end of temp range, better for low-attenuating yeasts

    Yeasts:
  • Use 1 pack Wyeast 1318 + 1 pack White Labs WLP007
    • Low-attenuating, low-flocculating, high ester-producing

      Hops:
  • "Tropical fruit salad" blend:
    • Amarillo: Apricot
    • Citra: Mango-guava
    • El Dorado: Pineapple & mango
    • Mosaic: Pineapple

  • Add whirlpool hops just below 180F, chill to 64F for racking.

  • Raise temp 2F every 2 days, up to 72F
    • Raising temp to high end of yeast's range encourages a "strong finish" to remove any remaining diacetyl.

  • Dry hops:
    • Divide dry hops into 3 batches:
      • Batch 1: 2 days into active fermentation
      • Batch 2: End of active fermentation
      • Batch 3: 2 days after end of active fermentation
      • Each batch in wort for 3 days, then remove


        Source articles:
  • https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/
  • https://byo.com/article/neipa-style-profile
  • https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
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  • Last Updated: 2018-07-30 16:20 UTC