Juicy NEIPA - Beer Recipe - Brewer's Friend

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Juicy NEIPA

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Richard Taylor
Hop Utilization: 88%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Wednesday July 31st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb German - Pilsner12.5 lb Pilsner 38 1.6 69.4%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 11.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.1%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 8.3%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 12.6 Whirlpool at 180 °F 20 min 10.79 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Whirlpool at 180 °F 20 min 13.44 12.5%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Whirlpool at 180 °F 20 min 3.85 12.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.3 Whirlpool at 180 °F 15 min 7.25 12.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 10 min 6.42 12.5%
2 oz Citra2 oz Citra Hops Pellet 12.6 Dry Hop 11 days 12.5%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 11 days 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 11 days 6.3%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Dry Hop 3 days 12.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.40 g Citric acid Water Agt Mash 1 hr.
3.10 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
6.40 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3.50 g Gypsum Water Agt Sparge 1 hr.
0.03 g Table Salt Water Agt Mash 1 hr.
0.30 g Table Salt Water Agt Sparge 1 hr.
0.80 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 397 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 15 160 80 48


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Add Brew Salts Infusion 160 °F 150 °F 60 min
5.8 gal Add Brew Salts Batch Sparge 175 °F 165 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.63 22.5  
Mash volume with grains 7.07 28.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 6.13 g | 24.5 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.25 g | 37 qt) 9 36  
Boil off losses -1.88 -7.5  
Post boil Volume (equipment estimates 7.38 g | 29.5 qt) 7.5 30  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.13 g | 28.5 qt) 7 28  
Total: 11.5 46
Equipment Profile Used: System Default
 
Notes

Add .50 lbs of natural sugar @ 60 min of Boil time

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

Fermentation temp: 68F

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  • Last Updated: 2020-01-25 03:17 UTC