NEIPA from Croatia - Beer Recipe - Brewer's Friend

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NEIPA from Croatia

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jopatopsis
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday March 11th 2019
1.057
1.015
5.4%
19.1
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pilsner7 kg Pilsner 37 1.6 66.7%
1 kg German - Munich Light1 kg Munich Light 37 6 9.5%
500 g German - Carapils500 g Carapils 35 1.3 4.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.5%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 9.5%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra50 g Citra Hops Pellet 11 Whirlpool 0 min 6.55 11.6%
50 g Amarillo50 g Amarillo Hops Leaf/Whole 8.6 Whirlpool 0 min 5.12 11.6%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 7.44 11.6%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 4 days 23.3%
80 g Amarillo80 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 18.6%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 23.3%
430 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Mash 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 590 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.6 L. Suggest reducing initial water volume to 45.4 L and adding 0.2 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 38.3
Mash volume with grains 45.3
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 18.7 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.6 L) 48
Boil off losses -2.9
Post boil Volume (equipment estimates 42.8 L) 45
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.3 L) 42
Total: 59.4  
Equipment Profile Used: System Default
 
Notes

0.5 tsp Irish Moss Fining Boil 15 min.
0.5 tsp Yeast Nutrient Other Boil 15 min.

Hold 18 deg c (Approx 65 deg f) for 7 days then raise up to 21 deg c (Approx 70 deg f) at the rate of 1 deg c per day. Fermentation is finished when you have a consistent SG for 3 days

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  • Last Updated: 2020-07-22 20:56 UTC