NEIMA - Beer Recipe - Brewer's Friend

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NEIMA

208 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 208 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Thursday April 4th 2019
1.069
1.007
8.2%
77.6
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.72 kg Honey2.72 kg Honey - (late boil kettle addition) 42 2 57.6%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 31.8%
0.50 kg American - Pale 2-Row0.5 kg Pale 2-Row 37 1.8 10.6%
4.72 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 18.58 3.6%
40 g Citra40 g Citra Hops Pellet 13.1 Whirlpool 0 min 25.2 14.3%
40 g El Dorado40 g El Dorado Hops Pellet 9 Whirlpool 0 min 17.31 14.3%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 16.54 14.3%
50 g Azacca50 g Azacca Hops Pellet 13.2 Dry Hop 7 days 17.9%
50 g El Dorado50 g El Dorado Hops Pellet 9 Dry Hop 7 days 17.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.7 Dry Hop 7 days 17.9%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride Water Agt Mash 0 min.
0.83 ml Lactic acid Water Agt Mash 0 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 0 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 5.2
Mash volume with grains 6.5
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 20.2 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.5 L) 25.7
Volume increase from sugar/extract (late additions) 1.8
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.4
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 20.8
Total: 28.6  
Equipment Profile Used: System Default
 
Notes

Chill to 62 F, free rise to 68. When 2% Brix remaining, drop to 63 F, transfer to CO2 purged keg with dry hops.

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  • Last Updated: 2019-04-07 04:40 UTC