Avg. Perfect Northeast IPA (NEIPA) w/Amarillo #3 - Beer Recipe - Brewer's Friend

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Avg. Perfect Northeast IPA (NEIPA) w/Amarillo #3

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday September 3rd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Calif Select - 2-Row11 lb Calif Select - 2-Row 43 2 77.8%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 9.9%
0.33 lb Canadian - Honey Malt0.33 lb Honey Malt 37 25 2.3%
1.40 lb White Wheat1.4 lb White Wheat 31 3.5 9.9%
14.13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Artisan - Amarillo28 g Amarillo Hops Pellet 7.7 Boil 10 min 8.39 7.3%
28 g Artisan - Citra28 g Artisan - Citra Hops Pellet 12.4 Boil 10 min 13.51 7.3%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Whirlpool at 160 °F 20 min 11.3%
56 g Artisan - Citra56 g Artisan - Citra Hops Pellet 12.4 Whirlpool at 160 °F 20 min 14.7%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Whirlpool at 160 °F 20 min 3.7%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Dry Hop at 68 °F Day 7 11.3%
43 g Artisan - Citra43 g Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F Day 7 11.3%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F Day 7 3.7%
43 g Artisan - Amarillo43 g Amarillo Hops Pellet 7.7 Dry Hop at 68 °F Day 3 11.3%
56 g Artisan - Citra56 g Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F Day 3 14.7%
14 g Yakima Valley Hops - Mosaic14 g Yakima Valley Hops - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F Day 3 3.7%
382 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
5 g Ascorbic Acid Other Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
- A38 Juice (Nov. 2018)
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
- A38 Juice (Jan. 2019)
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 8.5 psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Water:
CaSO4 (Gypsum) - 4 grams
CaCl2 (Calcium Chloride) - 8 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 4.0 ml (for Mash pH ~5.5)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 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 4.42 17.7  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 7.6 30.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.47 g | 33.9 qt) 10 40  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6.15 g | 24.6 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) 6 24  
Total: 12.02 48.1
Equipment Profile Used: System Default
 
Notes

Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20.

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

Fermentation temp: 68F

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  • Last Updated: 2019-10-10 17:54 UTC