Papa T's NEIPA - Beer Recipe - Brewer's Friend

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Papa T's NEIPA

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Trevor Sikes
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday October 5th 2018
1.059
1.015
5.7%
33.9
4.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 10%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 10%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 80%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 10 min 20.86 12.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 13.03 12.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop at 72 °F 6 days 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop at 72 °F 6 days 25%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 3 days 12.5%
1 oz Zythos1 oz Zythos Hops Pellet 11 Dry Hop 3 days 25%
4 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 100 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 155 °F 60 min
Starting Mash Thickness: 2.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.4 qt/lb 3 12  
Mash volume with grains 3.4 13.6  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 1.41 g | 5.7 qt) 0.88 3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.88 15.5
Equipment Profile Used: System Default
 
Notes

Pitched yeast at 75F, lowered to ambient (70F). Friday Oct 5 at 6pm. Dry hopped with 0.5oz Mosaic and 1oz Amarillo 42 hours later.

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  • Last Updated: 2018-10-09 00:28 UTC