RasNEIPA - Beer Recipe - Brewer's Friend

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RasNEIPA

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.2 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Friday September 14th 2018
1.064
1.014
6.5%
55.3
3.9
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 56.3%
300 g German - Wheat Malt300 g Wheat Malt 37 2 4.2%
1.50 kg German - Pale Ale1.5 kg Pale Ale 39 2.3 21.1%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 4.2%
1 kg Raspberry, red1 kg Raspberry, red - (late boil kettle addition) 2.3 0 14.1%
7.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Amarillo40 g Amarillo Hops Pellet 8.3 First Wort at 75 °C 60 min 40.89 12.1%
40 g Amarillo40 g Amarillo Hops Pellet 8.3 Whirlpool at 100 °C 10 min 14.44 12.1%
30 g Citra30 g Citra Hops Pellet 13.1 Whirlpool at 82 °C 10 min 9.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool at 82 °C 10 min 9.1%
30 g Galaxy30 g Galaxy Hops Pellet 15.9 Whirlpool at 82 °C 10 min 9.1%
80 g Citra80 g Citra Hops Pellet 13.1 Dry Hop 3 days 24.2%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 12.1%
40 g Galaxy40 g Galaxy Hops Pellet 15.9 Dry Hop 3 days 12.1%
330 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
15 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-7872
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1 5 1 2 15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion -- 65 °C 60 min
17.4 L Sparge -- 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.5
Mash volume with grains 20.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 20.5 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27.2
Volume increase from sugar/extract (late additions) 1
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.7
Hops absorption losses (whirlpool, hop stand) -0.7
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

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.

Add raspberries when the second portion of dry hops go in.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-14 12:34 UTC