Get These Hands 3.1 NEIPA - Beer Recipe - Brewer's Friend

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Get These Hands 3.1 NEIPA

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 53% (brew house)
Source: custom
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Friday March 29th 2019
1.080
1.017
8.2%
34.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 38.4%
5 lb American - White Wheat5 lb White Wheat 40 2.8 27.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 5.5%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 11%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 5.5%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose 46 0.5 6.8%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz C51 oz C5 Hops Pellet 11.54 Boil 15 min 19.81 10%
1 oz C51 oz C5 Hops Pellet 11.54 Boil 5 min 7.96 10%
4 oz C54 oz C5 Hops Pellet 11.54 Boil 1 min 6.89 40%
4 oz C54 oz C5 Hops Pellet 11.54 Dry Hop 5 days 40%
10 oz / $ 0.00
 
Yeast
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
High
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.9 g | 11.6 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.1 20.4  
Going into fermentor 5.1 20.4  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

update 4/24 : brewed this last night. last minute i added oat malt, and boosted flaked oats. in retro i wish id stuck to the original plan. prob dont need flaked wheat and flaked oats. aye. also efficiency was way way down last night not sure if its because of something in the grain bill or i mismeasured some malt, or something in the mash...i did not take many mash readings. so. im having to add some DME and sugar in a day or two. smh
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update 3/29/19 : adjusted malt bill - dropped the crystal malts, trying to get to a lighter more yellow color....hopefully im not missing any other characteristics (head retention), etc from dropping those...
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update 2/12/19
this is an NEIPA spin off of the original Get These Hands IPA. For this one we add vienna malt and caramel pils, everything else in malt bill was already setup for NEIPA. could use london ale yeast again but will probably switch and use the rva manchester. adding a ton more hops, get rid of the FWH / no 60 min addition, use total of 10oz over the last 15 mins and dry hop. should be crazy.
================================================
Jan 2019
original Get These Hands IPA
kinda made up on brew night.
C5 hop is a combo of cascade centennial citra columbus and chinook. i had more on hand of cascade and centennial so i did 1.2 centennial and 1.3 cascade , 1oz everything else for a total of 6 oz used. calculated the weighted average of the AA, hopefully that checks out.

using reused london ale yeast from a previous batch amber lamps. the yeast was never taken out of the fermentor. (taking half of the yeast to use on a barleywine im also brewing tonight)

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  • Last Updated: 2019-05-04 20:01 UTC