Callista NEIPA
210 calories
21.6 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
40 g |
Callista40 g Callista Hops |
|
Pellet |
3.9 |
Whirlpool
|
0 min |
10.4 |
21.1% |
30 g |
Callista30 g Callista Hops |
|
Pellet |
3.9 |
Dry Hop
|
8 days |
|
15.8% |
70 g |
Callista70 g Callista Hops |
|
Pellet |
3.9 |
Dry Hop
|
3 days |
|
36.8% |
10 g |
Citra10 g Citra Hops |
|
Extract |
11 |
Aroma
|
0 min |
|
5.3% |
20 g |
Callista20 g Callista Hops |
|
Pellet |
3.9 |
First Wort
|
0 min |
13.72 |
10.5% |
20 g |
Citra20 g Citra Hops |
|
Pellet |
11 |
Boil
|
10 min |
12.75 |
10.5% |
190 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
160 g |
Callista (Pellet) 160 g Callista (Pellet) Hops |
|
24.12 |
84.2% |
10 g |
Citra (Extract) 10 g Citra (Extract) Hops |
|
|
5.3% |
20 g |
Citra (Pellet) 20 g Citra (Pellet) Hops |
|
12.75 |
10.5% |
190 g
/ $ 0.00
|
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
14 L |
|
Infusion |
-- |
68 °C |
60 min |
14 L |
|
Sparge |
-- |
78 °C |
5 min |
|
|
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
|
13.8 |
Mash volume with grains
|
16.8 |
Grain absorption losses
|
-4.6 |
Remaining sparge water volume (equipment estimates 12.9 L)
|
9.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 21.2 L)
|
18 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.3 |
Post boil Volume
|
15.2 |
Hops absorption losses (whirlpool, hop stand)
|
-0.2 |
Going into fermentor
|
15 |
Total:
|
23.5
|
Equipment Profile Used: |
System Default |
"Callista NEIPA" Specialty IPA: New England IPA beer recipe by LeeBoss. All Grain, ABV 6.59%, IBU 36.87, SRM 5.63, Fermentables: (Pale Ale, Flaked Wheat, Flaked Oats, CaraAmber) Hops: (Callista, Citra) Other: (Calcium Chloride, Epsom Salt, Gypsum, Table Salt)
Last Updated and Sharing
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- Last Updated: 2019-04-12 21:29 UTC