NEIPA Mash Hopped - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NEIPA Mash Hopped

191 calories 19.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Guilherme Eler
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Thursday August 15th 2019
Similar Recipes

Cacau IPA

OG: 1.057 FG: 1.015 ABV: 5.6% IBU: 54

Maris Otter / Nelson Sauvin Smash IPA

by Wolf Pack Brewing

OG: 1.057 FG: 1.010 ABV: 6.2% IBU: 56

1.062
1.015
6.1%
47.4
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 10.1%
0.70 kg German - CaraHell0.7 kg CaraHell 34 11 10.1%
1 kg Bestmalz - Pilsen1 kg Pilsen 37 1.9 14.5%
3 kg Bestmalz - Pale Ale3 kg Pale Ale 37 2.81 43.5%
1.50 kg Castle Malting - Château Wheat Blanc1.5 kg Château Wheat Blanc 38 1.8 21.7%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Mash at 68 °C 30 min 9.09 25%
100 g Citra100 g Citra Hops Pellet 11 Mash at 68 °C 30 min 23.24 50%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Mash 30 min 15.05 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
53 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 50.1 g       Temp: 20 °C       CO2 Level: 2 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
Protein Rest Temperature -- 55 °C 10 min
Mash in Temperature -- 70 °C 60 min
Mash out Temperature -- 76 °C 10 min
Pasteurization Temperature -- 80 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.4
Mash volume with grains (equipment estimates 3.9 L) 13.9
Grain absorption losses -6.9
Hops absorption losses (mash) -1
Remaining sparge water volume (equipment estimates 16.2 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 23
Boil off losses -5.7
Post boil Volume 12
Top off amount 10
Going into fermentor 22
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

That's an experiment using the mash hopping tecnique. Add the hops during the mash, on 30'. After the end of the mash, do the mash out normally and warm up to 80° Celsius for 10', pasteurizing the beer. Do the fermentation process normally.
The dry hop is to be done during the start of cold crash, for five days. Then, blottle it up.

Last Updated and Sharing
 
237
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-12 04:46 UTC