Competition NEEPAH (DIPA) - Beer Recipe - Brewer's Friend

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Competition NEEPAH (DIPA)

234 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Here and There
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday June 10th 2019
1.071
1.015
7.4%
64.8
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 33.9%
5 lb American - Pilsner5 lb Pilsner 37 1.8 33.9%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 13.6%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 10.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 6.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.7%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 25.2 4.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.37 8.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 5.69 8.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 182 °F 20 min 14.98 8.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 182 °F 20 min 11.58 8.7%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 2 days 21.7%
2.50 oz Mandarina Bavaria2.5 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 2 days 21.7%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days 8.7%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 8.7%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
14 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 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-
126 0 0 135 118 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Mash at 152/3 Strike -- 163 °F 60 min
5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 4.74 19  
Mash volume with grains 5.84 23.4  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

OG for Efficiency Calc is 1063
13.75 Grain

This recipe needs 10 gallons of RO treated water.

Mash / Water Treatment Procedure:

Prepare 5 Gallons of strike water at 162F and add 3g of Gypsum and 7g of Calcium Chloride.

Mash at 152/3 for 60 Minutes

Prepare 5 Gallons of strike water at 170F and add 3g of Gypsum and 7 g of Calcium Chloride

Sparge after 15 minutes (Use only the water needed for the proper volume - up to 6.5G, 5.5 is the target fermenter volume)

http://www.ezwatercalculator.com used for Water Chemistry
https://www.morebeer.com/content/sparge_water_calculator used for mashing

Boil Procedures:

Add corn sugar sometime at the end of the boil.

Hopping / Fermentation Procedures.

Do not add whirlpool hops at flame out, cover wort, wait 30 minutes until wort is at 182, then let sit for 20 minutes. (Use chiller if necessary)

Try to whirlpool to get trub to settle as much as possible. Rack or pump into fermenter.

Add two day dry hops at high krausen and 7 day dry hops five days later or at close to terminal gravity.

Do not rack. Ferment in bubbler with little headspace or in large carboy. Rack carefully to keg to carbonate.

Assuming all water is used, water chemistry will be:
Ca: 137
Mg: 0
Na: 0
Cl: 178
SO4: 88

Chloride/Sulfate Ratio: 2.02

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  • Last Updated: 2019-06-11 15:53 UTC