BYO New England IPA - Beer Recipe - Brewer's Friend

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BYO New England IPA

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO New England IPA
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday October 24th 2018
1.066
1.015
6.7%
105.1
4.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 69.2%
2 lb United Kingdom - Golden Promise2 lb Golden Promise 37 3 15.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Boil 60 min 48.57 12.5%
1.51 oz Amarillo1.51 oz Amarillo Hops Pellet 8.6 Boil 0 min 12.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 16.48 8.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 21.35 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 18.73 8.3%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 0 days 25%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 0 days 12.5%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 12.5%
12.01 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 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 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.29 g | 13.2 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Dry hops:
Split into 3 equal portions
1st added after 2 days active fermentation
2nd added at the end of fermentation
3rd added 3 days after fermentation
Only allow contact for each portion for 2 or 3 days, then remove

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  • Public: Yup, Shared
  • Last Updated: 2018-10-24 21:31 UTC