Puffer

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 74% (brew house)
Source: WMC
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Wednesday February 6th 2019

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.5%

IBU (tinseth):

40.6

SRM (morey):

5.7

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Golden Promise10 lb Golden Promise	37	3	71.4%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	21.4%
1 lb	German - Wheat Malt1 lb Wheat Malt	37	2	7.1%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley - Bravo0.5 oz Yakima Valley - Bravo Hops	Pellet	15.8	First Wort	60 min	21.02	4.9%
0.50 oz	Citra0.5 oz Citra Hops	Pellet	13.3	Boil	5 min	4.41	4.9%
0.50 oz	Galaxy0.5 oz Galaxy Hops	Pellet	16.1	Boil	5 min	5.34	4.9%
0.50 oz	Yakima Valley - Southern Passion	Pellet	7.2	Boil	5 min	2.39	4.9%
0.75 oz	Citra0.75 oz Citra Hops	Pellet	13.3	Whirlpool at 180 °F	20 min	2.72	7.3%
0.75 oz	Galaxy0.75 oz Galaxy Hops	Pellet	16.1	Whirlpool at 180 °F	20 min	3.29	7.3%
0.75 oz	Yakima Valley - Southern Passion	Pellet	7.2	Whirlpool at 180 °F	20 min	1.47	7.3%
1 oz	Citra1 oz Citra Hops	Pellet	13.3	Dry Hop	2 days		9.8%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	16.1	Dry Hop	2 days		9.8%
1 oz	Yakima Valley - Southern Passion	Pellet	7.2	Dry Hop	2 days		9.8%
1 oz	Citra1 oz Citra Hops	Pellet	13.3	Dry Hop	10 days		9.8%
1 oz	Galaxy1 oz Galaxy Hops	Pellet	16.1	Dry Hop	10 days		9.8%
1 oz	Yakima Valley - Southern Passion	Pellet	7.2	Dry Hop	10 days		9.8%
10.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley - Bravo (Pellet)	21.02	4.9%
3.25 oz	Citra (Pellet) 3.2499999925659 oz Citra (Pellet) Hops	7.13	31.8%
3.25 oz	Galaxy (Pellet)	8.63	31.8%
3.25 oz	Yakima Valley - Southern Passion (Pellet)	3.86	31.8%
10.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
6.20 g	Calcium Chloride	Water Agt	Mash	1 hr.
4.60 g	Gypsum	Water Agt	Mash	1 hr.
4.80 ml	Lactic acid	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride	Water Agt	Sparge	1 hr.
1.40 g	Gypsum	Water Agt	Sparge	1 hr.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Med-Low
Optimum Temp:	64 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 259 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Using advice from Scott Janish and Ed Coffey to keep chlorides high and at an approximate 1:1 ratio. Calcium above 100 is okay
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.2 gal	Single temp full volume	Infusion	--	150 °F	60 min
1.9 gal	Dunk sparge (BIAB)	Sparge	--	70 °F	5 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.16 g \| 36.6 qt)	8.9	35.6
Mash volume with grains (equipment estimates 10.28 g \| 41.1 qt)	10.02	40.1
Grain absorption losses	-1.75	-7
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.16 g \| 28.6 qt)	6.9	27.6
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.08	-0.3
Post boil Volume	5.58	22.3
Hops absorption losses (whirlpool, hop stand)	-0.08	-0.3
Volume into fermentor	5.5	22
Total:	8.9	35.6
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 99.3%

Pre-Boil: 83% 29.9 ppg

Ending Kettle: 81% 29.2 ppg

Brew House: 79% 28.7 ppg

Wort Volume:

5.5 Gallons

Expected 5.5 Gallons of fermentable wort.
Expected OG: 1.068
Actual OG: 1.073

Alcohol and Attenuation:

ABV: 7.74%

Apparent Attenuation: 80.8%
Actual FG: 1.014
Calories per 12oz 227 calories
Carbohydrates per 12oz 24.8 g

Amount Packaged:

4.5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 48
Pints: 36

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
2/16/2019 10:47 PM over 5 years ago	+0	Mash Complete	1.059	7.7 Gallons		2/20/2021 3:43 AM over 3 years ago
2/16/2019 10:48 PM over 5 years ago	+0	Pre-Boil Gravity	1.059	7.1 Gallons		2/20/2021 3:43 AM over 3 years ago
2/16/2019 10:49 PM over 5 years ago	+0	Boil Complete	1.073	5.6 Gallons		2/20/2021 3:43 AM over 3 years ago
2/16/2019 10:49 PM over 5 years ago	+0	Boil Complete	1.073	5.6 Gallons		2/20/2021 3:43 AM over 3 years ago
2/16/2019 10:50 PM over 5 years ago	+0	Brew Day Complete	1.073	5.5 Gallons	66 °F	2/20/2021 3:43 AM over 3 years ago	Pitched 500 ml slurry at 70 F
2/19/2019 2:39 AM over 5 years ago	+3	Other			66 °F	2/20/2021 3:43 AM over 3 years ago	Added first dry hop at 2 days post pitch (high krausen). Blow off tube was necessary after 24 hours post pitch (approx 1 gallon of headspace).
2/26/2019 6:53 PM over 5 years ago	+10	Other				2/20/2021 3:43 AM over 3 years ago	Began cold crash; no gelatin fining; will crash for 2-3 days before kegging
3/1/2019 3:13 PM over 5 years ago	+13	Fermentation Complete	1.014	4.5 Gallons		2/20/2021 3:43 AM over 3 years ago
3/1/2019 3:17 PM over 5 years ago	+13	Packaged	1.014	4.5 Gallons		2/20/2021 3:43 AM over 3 years ago	Kegged approximately 4.5 gallons. Added second dry hop intro stainless screen. 35 psi for 24 hours to reduce carbonation (40 psi for 24h seemed to add a bit too much carbonation). Great opaque and straw yellow color. Good hop flavor, but not an intense aroma. Hoping the keg dry hop will help with that. Lots of pineapple flavor coming through. Maybe a little bit of berry.
3/3/2019 10:16 PM over 5 years ago	+15	Tasting Note				2/20/2021 3:43 AM over 3 years ago	Beer has much better carbonation and head retention today than on Friday when tapped (2 days ago). Needed more time to carb condition than last IPAs. Aroma is pineapple, banana, grapefruit, mango, and honeydew melon. Malt aroma is similar to banana bread. Banana isn’t dominant like with Belgian yeast but a nice ester compliment. More of a sweetness like in banana bread. A little alcohol burn in the nose. Nice pineapple and berry flavor from the hop combo. Hazy straw color. Looks a little muddled, but the beer is clear around the edge when held to light (cold crash but no gelatin). Maybe add a little color next time to shoot for a more glowing orangish hue. Too bitter for the style. Cut the FWH addition in half. Good mouthfeel. Keep this water adjustment for NEIPA. I like yeast, but try something different for experimentation next time. Sparge and high attenuation led to high ABV, but no complaints. This is a good recipe, and no signs of oxidation yet.
3/21/2019 8:09 PM over 5 years ago	+33	Other				2/20/2021 3:43 AM over 3 years ago	Keg kicked on 3/20 after 3 weeks. Hop aroma and flavor never really faded from what I could tell. Dry hopping in the keg may have been a big benefit for this style. Aroma became a little solvent/alcoholic; drop the ABV next time. Overall, this was a great beer. Got a lot of compliments from drinkers and, IMHO, it was better than a lot of the NEIPAs I had to compare it to.

Notes

**Trying dunk sparging for the first time in order to try and increase efficiency by a few percentage points. Going with a room temp sparge water. Treating both the mash and sparge water proportionally (77% of salts in mash; 23% of salts in sparge)

Water profile: Ca=119; Cl=127; SO4=111

Using advice from Scott Janish and Ed Coffey to keep chlorides high and at an approximate 1:1 ratio. Calcium above 100 is okay

First DH at high krausen (approximately 2 days after yeast pitch); second DH in keg.

Maltsters:
Thomas Fawcett Golden Promise (UK)
Best Malz Pale Wheat Malt (Germany)

Hops:
Yakima Valley Hops

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Last Updated: 2019-02-15 23:40 UTC

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Puffer