Midnight Boil Brewing: Hammer Down (NEIPA) - Beer Recipe - Brewer's Friend

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Midnight Boil Brewing: Hammer Down (NEIPA)

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Deroni Bones
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday June 12th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Great Western - Premium Two Row7 lb Premium Two Row 37 2 50%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.1%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 28.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Warrior0.33 oz Warrior Hops Pellet 16 Boil 60 min 18.64 2.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 12.11 14%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 0 min 14%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 160 °F 10 min 20.9%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 10 min 10.54 20.9%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 14%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days 14%
14.33 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.46 psi       Temp: 38 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mix of Spring and Distilled water


Add campden tablets to any water used including for sanitizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 154 °F 40 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 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.14 g | 16.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Hazy NEIPA, Pale Ale, doesn't matter what you call it. Mild bitterness, extra juicy and hazy. Lower ABV relative to most IPAs.


0 min Citra is at flameout.

180 and 160 additions stop chilling at each point for about 10 minutes.

Use strainer when transferring to fermenter to help with debris.

4 oz total dry hop. , do the first oz during fermentation (1-2 days after brewing). Then add the remainder when kegging. Use hop bags for dry hopping.

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  • Last Updated: 2019-08-08 20:47 UTC