NEIPA 2019 - Beer Recipe - Brewer's Friend

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NEIPA 2019

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday January 20th 2019
1.072
1.016
7.3%
92.0
6.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 75.9%
1 lb Finland - Munich Malt1 lb Munich Malt 36 7 6.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.9%
0.50 lb American - Caramel / Crystal 30L0.5 lb Caramel / Crystal 30L 34 30 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 7.1 Whirlpool at 180 °F 10 min 9.67 8.7%
1 oz Centennial1 oz Centennial Hops Pellet 9.3 Whirlpool at 180 °F 10 min 12.66 8.7%
1.75 oz Citra1.75 oz Citra Hops Pellet 13.1 Whirlpool at 180 °F 10 min 31.22 15.2%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 11.3 Whirlpool at 180 °F 10 min 38.47 21.7%
1.75 oz Citra1.75 oz Citra Hops Pellet 13.1 Dry Hop 5 days 15.2%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.3 Dry Hop 5 days 13%
2 oz Simcoe2 oz Simcoe Hops Pellet 13.6 Dry Hop 5 days 17.4%
11.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 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 0 150 75 0
Adjust water profile with 3.2 grams Gypsum & 8 grams of Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.11 g | 12.4 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.48 g | 25.9 qt) 6 24  
Boil off losses -0.75 -3  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 8.06 32.3
Equipment Profile Used: System Default
 
Notes

Mash out at 167 F for 10 mins

Yeast Sub: Wyeast London 3

Fermentation Schedule:
Hold 65 f for 7 days then raise up to 70 f at the rate of 1 deg f per day.

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  • Last Updated: 2019-01-21 11:15 UTC