Vermont NEIPA - Beer Recipe - Brewer's Friend

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Vermont NEIPA

194 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11.2 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Mike Ferry
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday March 27th 2019
1.059
1.013
6.1%
32.3
4.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 60.7%
3 lb German - Vienna3 lb Vienna 37 4 13%
1.30 lb American - Carapils (Dextrine Malt)1.3 lb Carapils (Dextrine Malt) 33 1.8 5.6%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 17.4%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 3.3%
23.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 9.8 First Wort 0 min 9.41 3.6%
1 oz Citra1 oz Citra Hops Pellet 14.3 Boil 5 min 4.98 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.4 Boil 5 min 4.31 7.1%
1 oz Citra1 oz Citra Hops Pellet 14.3 Whirlpool 0 min 9.74 7.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.4 Whirlpool 0 min 8.44 7.1%
4 oz Citra4 oz Citra Hops Pellet 14.3 Dry Hop at 62 °F 3 days 28.6%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.4 Dry Hop at 62 °F 3 days 21.4%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 9.8 Dry Hop at 62 °F 3 days 17.9%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride Water Agt Boil 0 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 215 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
24 qt Temperature -- 149 °F 60 min
32 qt Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.87 gal (51.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.87 gal (3.47 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.1 qt/lb 6.13 24.5  
Mash volume with grains 7.92 31.7  
Grain absorption losses -2.79 -11.2  
Remaining sparge water volume (equipment estimates 9.71 g | 38.9 qt) 10.85 43.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 12.87 g | 51.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 11.28 45.1  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11.2 44.8  
Total: 16.98 67.9
Equipment Profile Used: System Default
"Vermont NEIPA" No Profile Selected beer recipe by Mike Ferry. All Grain, ABV 6.05%, IBU 32.31, SRM 4.11, Fermentables: (Pale 2-Row, Vienna, Carapils (Dextrine Malt), Flaked Oats, Lactose (Milk Sugar)) Hops: (Amarillo, Citra, Mosaic) Other: (Gypsum, Calcium Chloride)
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  • Last Updated: 2019-08-20 23:03 UTC