Ale: Keeper: NEIPA - Beer Recipe - Brewer's Friend

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Ale: Keeper: NEIPA

236 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 12.6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Wilby
Calories: 236 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Thursday August 30th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Wheat - Red Malt (Briess)2 lb Wheat - Red Malt (Briess) 37.3 2.3 7%
11 lb Maris Otter (Crisp)11 lb Maris Otter (Crisp) 38 4 38.3%
11 lb Canada Malting - Pale Malt, 2-Row (Rahr)11 lb Pale Malt, 2-Row (Rahr) 36.8 1.8 38.3%
4 lb Castle Malting - Oats, Flaked (Briess)4 lb Oats, Flaked (Briess) 39.1 1.4 13.9%
0.75 lb Weyermann - Acid Malt0.75 lb Acid Malt 27 3 2.6%
28.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Cascade3 oz Cascade Hops Pellet 7 Whirlpool 20 min 7.15 15%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool 20 min 13.62 10%
3 oz Citra3 oz Citra Hops Pellet 14 Whirlpool 20 min 28.6 15%
2 oz Simcoe2 oz Simcoe Hops Pellet 13 Whirlpool at 212 °F 20 min 17.7 10%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 10%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 5 days 10%
2 oz Citra2 oz Citra Hops Pellet 2.6 Dry Hop 5 days 10%
2 oz Citra2 oz Citra Hops Pellet 14 Dry Hop 2 days 10%
2 oz Simcoe2 oz Simcoe Hops Pellet 13 Dry Hop 2 days 10%
20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 720 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=QFRKXXX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.81 gal Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.88 gal (51.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.88 gal (3.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.98 35.9  
Mash volume with grains 11.28 45.1  
Grain absorption losses -3.59 -14.4  
Remaining sparge water volume (equipment estimates 7.73 g | 30.9 qt) 7.86 31.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 13 52  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 11.38 g | 45.5 qt) 12.6 50.4  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.23 g | 48.9 qt) 11 44  
Total: 16.84 67.4
Equipment Profile Used: System Default
 
Notes

10/29/2019
This beer was delicious. It got better with a little bit of age on it, like the 3rd week it was pineapple and citrus goodness.

Acid malt was originally 1 lb but pH went down to 5.13 so adjusted down to .75lbs. 9/4/2018

9/16/2018
Originally included a .5 ounce simcoe charge for bittering at 30 minutes, about 10 IBU plus 1.3oz Simcoe in the whirlpool. Removed because the resulting beers was more resin-bitter than I wanted. I think lowering the IBUs from 80 to 60 and removing that pine-resin flavor will improve the beer significantly

2/21/2019
Removed Maris Otter, made all canadian 2-row and flaked oats.

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  • Last Updated: 2019-10-29 11:55 UTC