Coop NEIPA #3 - Beer Recipe - Brewer's Friend

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Coop NEIPA #3

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 67 liters
Post Boil Size: 59.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ole Trygve
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday April 9th 2019
1.054
1.013
5.4%
33.7
9.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8 kg German - Pale Ale8 kg Pale Ale 39 4.64 46.5%
3.50 kg German - Pilsner3.5 kg Pilsner 38 2.77 20.3%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 3.84 20.3%
1.50 kg Briess - Barley, Flaked1.5 kg Barley, Flaked 32.2 2.24 8.7%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 3.31 2.9%
0.20 kg American - Caramel / Crystal 30L0.2 kg Caramel / Crystal 30L 34 78.56 1.2%
17.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Citra100 g Citra Hops Pellet 11 Boil 5 min 8.99 10%
150 g Azacca150 g Azacca Hops Pellet 15 Whirlpool at 80 °C 30 min 12.48 15%
200 g Citra200 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 12.2 20%
100 g Azacca100 g Azacca Hops Pellet 15 Dry Hop 11 days 10%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 11 days 10%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop 5 days 20%
150 g Azacca150 g Azacca Hops Pellet 15 Dry Hop 5 days 15%
1,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22.94 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.30 g Epsom Salt Water Agt Mash 1 hr.
3.65 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 15 min.
5.40 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 600 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Molde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 13.8 175 75 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 67 °C 90 min
30 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.35 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.8 L. Suggest reducing initial water volume to 45.4 L and adding 10.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.77 L. Suggest reducing strike water volume to 34.05 L and adding 6.37 L sparge/top-off. 40.4
Strike water volume at mash thickness of 2.4 L/kg 40.4
Mash volume with grains 51.8
Grain absorption losses -17.2
Remaining sparge water volume (equipment estimates 33.5 L) 44.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 67
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 46.8 L) 59.5
Hops absorption losses (whirlpool, hop stand) -1.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 57.8 L) 45
Total: 85.1  
Equipment Profile Used: System Default
"Coop NEIPA #3" Specialty IPA: New England IPA beer recipe by Ole Trygve. All Grain, ABV 5.42%, IBU 33.68, SRM 9.59, Fermentables: (Pale Ale, Pilsner, Wheat Malt, Barley, Flaked, Carapils (Dextrine Malt), Caramel / Crystal 30L) Hops: (Citra, Azacca) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Table Salt, Whirlfloc, Wyeast - Beer Nutrient)
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  • Last Updated: 2019-08-31 20:03 UTC