dead NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 77% (brew house)
Source: deadzero
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)

Created: Tuesday January 29th 2019

Original Gravity:

1.051

Final Gravity:

1.013

ABV (standard):

5.0%

IBU (tinseth):

45.5

SRM (morey):

6.0

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	German - Pale Ale4.1 kg Pale Ale	39	2.3	70.7%
600 g	German - Carapils600 g Carapils	35	1.3	10.3%
600 g	German - CaraAmber600 g CaraAmber	34	23	10.3%
400 g	German - Wheat Malt400 g Wheat Malt	37	2	6.9%
100 g	Flaked Oats100 g Flaked Oats	33	2.2	1.7%
5,800 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Amarillo15 g Amarillo Hops	Pellet	8.6	Boil	5 min	2.66	9.4%
30 g	Mosaic30 g Mosaic Hops	Pellet	12.5	Boil	10 min	14.09	18.8%
15 g	Summit15 g Summit Hops	Pellet	18.5	Boil	60 min	28.75	9.4%
40 g	Amarillo40 g Amarillo Hops	Pellet	8.6	Dry Hop	0 days		25%
30 g	Mosaic30 g Mosaic Hops	Pellet	12.5	Dry Hop	0 days		18.8%
30 g	Summit30 g Summit Hops	Leaf/Whole	18.5	Dry Hop	0 days		18.8%
160 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Amarillo (Pellet) 55 g Amarillo (Pellet) Hops	2.66	34.4%
60 g	Mosaic (Pellet) 60 g Mosaic (Pellet) Hops	14.09	37.6%
15 g	Summit (Pellet) 15 g Summit (Pellet) Hops	28.75	9.4%
30 g	Summit (Leaf/Whole) 30 g Summit (Leaf/Whole) Hops		18.8%
160 g / $ 0.00

Yeast

Danstar - American West Coast Yeast BRY-97

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	High
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 122 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^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.5 L	1st protein pause	Infusion	--	65 °C	45 min
	2nd protein pause	Infusion	--	72 °C	15 min
	Mash out	Temperature	--	78 °C	10 min
Starting Mash Thickness: 3 L/kg

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3 L/kg	17.4
Mash volume with grains	21.2
Grain absorption losses	-5.8
Remaining sparge water volume (equipment estimates 22.8 L)	27.3
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 33.5 L)	38
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	27.5
Going into fermentor	27.5
Total:	44.7
Equipment Profile Used:	System Default

Notes

brewed: 19.01.2019

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Last Updated: 2019-01-31 07:35 UTC

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dead NEIPA