NEIPA V1 - Beer Recipe - Brewer's Friend

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NEIPA V1

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72.5% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday November 17th 2018
1.052
1.011
5.5%
45.7
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 66.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 16.7%
1 kg Torrified Wheat1 kg Torrified Wheat 36 2 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Centennial30 g Centennial Hops Pellet 10 Boil 60 min 30.46 8.6%
20 g Centennial20 g Centennial Hops Pellet 10 Boil at 100 °C 10 min 7.36 5.7%
100 g Centennial100 g Centennial Hops Pellet 10 Whirlpool at 82 °C 10 min 7.84 28.6%
100 g Willamette100 g Willamette Hops Pellet 5.7 Dry Hop 10 days 28.6%
100 g Summit100 g Summit Hops Pellet 18.1 Dry Hop 5 days 28.6%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 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 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L BETA AMYLASE Infusion -- 50 °C 10 min
ALPHA AMYLASE Temperature -- 67 °C 50 min
MASH OUT Temperature -- 78 °C 10 min
13 L SPARGE Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 22.5
Mash volume with grains 26.5
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.4 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 26
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 25.5
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Yeast: The Yeast Bay Hazy Daze (Vermont Mix)

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  • Last Updated: 2018-11-21 18:52 UTC