You-Da-Pimp NEIPA - Beer Recipe - Brewer's Friend

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You-Da-Pimp NEIPA

212 calories 21.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Fats Schindee
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday November 23rd 2018
1.064
1.016
6.4%
41.4
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 33.3%
2.25 lb American - Pale Ale2.25 lb Pale Ale 37 3.5 33.3%
12 oz American - Vienna12 oz Vienna 35 4 11.1%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 11.1%
12 oz Flaked Rye12 oz Flaked Rye 36 2.8 11.1%
108 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Yakima Valley Hops - Idaho 70.25 oz Idaho 7 Hops Pellet 14.1 First Wort 60 min 23.77 5%
0.75 oz Yakima Valley Hops - Idaho 70.75 oz Idaho 7 Hops Pellet 14.1 Boil at 212 °F 0 min 15%
1 oz Yakima Valley Hops - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Whirlpool at 175 °F 20 min 17.6 20%
1 oz Yakima Valley Hops - Idaho 71 oz Idaho 7 Hops Pellet 14.1 Dry Hop at 66 °F 3 days 20%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 14.1 Dry Hop at 70 °F 4 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
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
12 qt BIAB Infusion -- 150 °F 60 min
4.4 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.69 18.8  
Mash volume with grains 5.23 20.9  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.6 14.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.06 g | 8.3 qt) 3 12  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 2.96 11.9  
Total: 4.69 18.8
Equipment Profile Used: System Default
 
Notes

First dry hop addition is during active fermentation, added once fermentation begins (~1-2 days). Second addition is after active fermentation dies down; raise temp to 70° to encourage full attenuation and dry hop 3-4 days. Then rack to keg and carbonate. Take care to avoid O2 pickup during each dry hop and transfer.

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  • Last Updated: 2018-11-26 20:28 UTC