New England IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

New England IPA

223 calories 19.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 81% (brew house)
Source: SS
Rating:
5.00 (1 Review)

Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday February 24th 2019
1.068
1.012
7.3%
73.0
5.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 35.3%
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 35.3%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 13.7%
1.25 lb Flaked Wheat1.25 lb Flaked Wheat 34 2 9.8%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Bravo0.25 oz Bravo Hops Pellet 14.9 Boil 60 min 12.25 3.6%
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 7.7 Whirlpool at 185 °F 15 min 13.11 17.9%
1.25 oz Azacca1.25 oz Azacca Hops Pellet 14.9 Whirlpool at 185 °F 15 min 25.36 17.9%
1.25 oz Citra1.25 oz Citra Hops Pellet 13.1 Whirlpool at 185 °F 15 min 22.3 17.9%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7.7 Dry Hop 11 days 7.1%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 14.9 Dry Hop 11 days 7.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.1 Dry Hop 11 days 7.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 7.7 Dry Hop 7 days 7.1%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 13.8 Dry Hop 7 days 7.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.1 Dry Hop 7 days 7.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
8 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 8 16 25 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.22 gal Single infusion recirculating mash Infusion -- 151 °F 60 min
2.61 gal Sparge Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.3 17.2  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.69 g | 18.8 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.64 22.6  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Going into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes
  • Brewed on 3/17/19
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 88% which implies a pre boil gravity of 1.061
  • Mash temp settled right it at ~151F , but first 10 min of mash was lower (147-149F)
  • Hit 14.7 plato pre boil gravity which converts to 1.060 vs. 1.061 target so 86% mash efficiency vs. 88% expected. Note: let wort cool below 80F on the digital Hanna refractometer to get most accurate and consistent reading.
  • Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.069 OG. Actual original gravity reading was 16.6 plato which converts to 1.068 vs 1.069 expected.
  • After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 64F, bumped to 65F on day 4, then 66F on day 6, then 67F on day 7, then 68F on day 8 (held here).
  • Brewed on Sunday, round #1 of dry hops went in on Wednesday, and round #2 on the following Sunday
  • Packaged on 3/31/19, FG was 1.011 (at 69F) which converts to 1.012 so 80% attenuation vs 73% avg. and 75% expected
  • Tasting notes: great armoa and hop flavor, classic NEIPA haze, good bitterness level, one of the best beers I have made!
Last Updated and Sharing
 
422
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-21 13:30 UTC