Flashbang NEIPA - Beer Recipe - Brewer's Friend

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Flashbang NEIPA

205 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Ryan’s mind
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Sunday October 14th 2018
1.062
1.015
6.2%
56.2
4.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 80.2%
1.10 lb German - CaraFoam1.1 lb CaraFoam 37 1.8 6.8%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 6.8%
1 lb American - Wheat1 lb Wheat 38 1.8 6.2%
16.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops Pellet 8.6 First Wort 0 min 5.73 1.9%
5 g Citra5 g Citra Hops Pellet 11 First Wort 0 min 7.33 1.9%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 First Wort 0 min 8.46 1.9%
6 g Amarillo6 g Amarillo Hops Pellet 10 Whirlpool 40 min 2.64 2.2%
6 g Citra6 g Citra Hops Pellet 11 Whirlpool 40 min 2.91 2.2%
6 g Simcoe6 g Simcoe Hops Pellet 12.7 Whirlpool at 195 °F 40 min 3.36 2.2%
13 g Amarillo13 g Amarillo Hops Pellet 8.6 Whirlpool at 195 °F 30 min 3.45 4.8%
13 g Citra13 g Citra Hops Pellet 11 Whirlpool 30 min 4.41 4.8%
13 g Simcoe13 g Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 5.09 4.8%
18 g Citra18 g Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 4.36 6.7%
18 g Amarillo 18 g Amarillo Hops Pellet 8.6 Whirlpool 20 min 3.41 6.7%
18 g Simcoe18 g Simcoe Hops Pellet 12.7 Whirlpool 20 min 5.03 6.7%
19 g Amarillo 19 g Amarillo Hops Pellet 8.6 Dry Hop at 65 °F 8 days 7.1%
19 g Citra19 g Citra Hops Pellet 11 Dry Hop at 65 °F 8 days 7.1%
19 g Simcoe19 g Simcoe Hops Pellet 12.7 Dry Hop 8 days 7.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 10.6%
1 oz Amarillo 1 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 10.6%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 10.6%
268.05 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 20 min.
8 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 2.3-2.6 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Saccharification Temperature -- 152 °F 60 min
3.5 gal Sparge to full volume Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.57 gal (50.28 qt). Suggest reducing initial strike volume to 10.7 gal (42.82 qt) and adding 0.57 gal (2.28 qt) sparge/top-off. 11.28 45.1  
Strike water volume (equipment estimates 9.94 g | 39.8 qt) 11.28 45.1  
Mash volume with grains (equipment estimates 11.24 g | 45 qt) 12.57 50.3  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.15 24.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 6 24  
Total: 11.28 45.1
Equipment Profile Used: System Default
 
Notes

-Make 2L yeast starter with following:

 200g DME and enough water to fill to line<br />

-Bring strike water to 162F and add grains and water adjunct
-Mash at 152F for 60min
-Sparge with 168F until you reach full boil volume
-Bring kettle to boil and begin the hop protocol:
-Flameout at 0:00, begin 40:00 whirlpool
-20:00 after start of whirlpool let rest and start hop stand
-At 0:00 add pre-boiled wort chiller and crash to pitching temp of 67F
-Ferment at 67F for 2-3 days then slowly raise to 73F at end of fermentation.
-At 1.022 add first dry hop
-4 days after first dry hop add second dry hop
-4 days after second dry hop transfer to keg
-2.2-2.6 volumes for packaging

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  • Last Updated: 2018-11-20 03:42 UTC