Hot Plink [NEIPA Experimental 2] - Beer Recipe - Brewer's Friend

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Hot Plink [NEIPA Experimental 2]

247 calories 26.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.66 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Holden
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Friday July 20th 2018
1.074
1.020
7.1%
47.9
7.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 81.2%
0.65 lb American - Red Wheat0.65 lb Red Wheat 38 2.5 9.6%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 7.4%
0.13 lb Canadian - Honey Malt0.125 lb Honey Malt 37 25 1.8%
6.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Horizon6 g Horizon Hops Pellet 12.8 Boil 30 min 15.79 7.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 5 min 6.5 18.4%
0.75 oz Caliente0.75 oz Caliente Hops Pellet 11.4 Whirlpool at 160 °F 15 min 25.62 27.7%
1.25 oz Caliente1.25 oz Caliente Hops Pellet 11.4 Dry Hop 9 days 46.1%
2.71 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 0 min.
2.50 g Gypsum Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NEIPA Base Water (SC-.8)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 1 11 120 90 22
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.15 g | 20.6 qt) 4.76 19  
Mash volume with grains (equipment estimates 5.69 g | 22.8 qt) 5.3 21.2  
Grain absorption losses -0.85 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.05 g | 16.2 qt) 3.66 14.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.53 10.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Volume into fermentor 2.5 10  
Total: 4.76 19
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 153°F for 60 minutes. Adjust mash pH with phosphoric acid (target 5.3 pH). Lauter then boil for 60 minutes. After flameout, chill to 160°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 66°F. Add dry hop at high krausen (day 2). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:

  • not a fan of the sacc trois yeast character. Too "Belgium-y". No biotransformation with yeast strain either. Very dry, slight alcohol. Dropped clear, see photo.

    Rating: 2.5/5
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  • Last Updated: 2019-06-13 00:21 UTC