New England IPA 7-10-19 - Beer Recipe - Brewer's Friend

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New England IPA 7-10-19

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: kj
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Tuesday July 9th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 75%
1 lb German - Floor-Malted Bohemian Wheat1 lb Floor-Malted Bohemian Wheat 38 2 5.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Mosaic3 oz Mosaic Hops Pellet 12.3 Whirlpool at 175 °F 25 min 12.28 18.8%
3 oz Galaxy3 oz Galaxy Hops Pellet 18.1 Whirlpool at 175 °F 22 min 18.08 18.8%
3 oz Denali3 oz Denali Hops Pellet 13.9 Whirlpool at 175 °F 20 min 13.88 18.8%
1 oz Medusa1 oz Medusa Hops Pellet 3.8 Whirlpool at 175 °F 1 min 1.22 6.3%
3 oz Medusa3 oz Medusa Hops Pellet 3.8 Dry Hop 7 days 18.8%
3 oz Galaxy3 oz Galaxy Hops Pellet 18.1 Dry Hop 10 days 18.8%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 ml clarity ferm Water Agt Primary 0 min.
220 ml Phosphoric acid 10% Water Agt Mash 0 min.
 
Yeast
Lallemand - Lallemand Kolsch
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
54 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt protein rest Temperature -- 128 °F 20 min
beta rest Temperature -- 150 °F 50 min
mash out Temperature -- 158 °F 20 min
10 qt batch sparge Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 7.2 28.8  
Mash volume with grains 8.64 34.6  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 4.18 g | 16.7 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.88 g | 35.5 qt) 9 36  
Boil off losses -1.75 -7  
Post boil Volume 7.13 28.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Going into fermentor 6.75 27  
Total: 11.5 46
Equipment Profile Used: System Default
 
Notes

Pre gelatinize wheat, oats (wheat is spelt strain) on stove, add to mash @ 128F. After second dry hop addition, yeast woke up and started again. Chilled 4 days later, racked 8 days after last hop addition. Tastes pretty good.

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  • Last Updated: 2019-07-26 02:25 UTC