Avg. Perfect Northeast IPA (NEIPA) - Sabro - Beer Recipe - Brewer's Friend

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Avg. Perfect Northeast IPA (NEIPA) - Sabro

238 calories 22.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.75 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 238 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Friday April 12th 2019
1.072
1.015
7.5%
54.9
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 71%
3 lb American - Wheat3 lb Wheat 38 1.8 9.7%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 16.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.2%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 10 min 12.39 11.1%
6 oz Yakima Valley Hops - Sabro6 oz Sabro Hops Pellet 15.6 Whirlpool at 170 °F 15 min 25.49 33.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 17.02 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 5.6%
3 oz Yakima Valley Hops - Sabro3 oz Sabro Hops Pellet 15.6 Dry Hop 7 days 16.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 5.6%
3 oz Yakima Valley Hops - Sabro3 oz Sabro Hops Pellet 15.6 Dry Hop 3 days 16.7%
18 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb.       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.88 gal (51.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.88 gal (3.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 9.3 37.2  
Mash volume with grains 11.78 47.1  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 7.7 g | 30.8 qt) 7.58 30.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.88 g | 51.5 qt) 12.75 51  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11.3 45.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Going into fermentor 11 44  
Total: 16.88 67.5
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2019-04-13 00:20 UTC