Pillow NEIPA No-boil hop - Beer Recipe - Brewer's Friend

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Pillow NEIPA No-boil hop

203 calories 17.8 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
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday September 5th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Bavarian Wheat6 lb DME Bavarian Wheat 44.6 3 68.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 11.4%
1 lb Rahr - White Wheat1 lb White Wheat 39.1 3.2 11.4%
6 oz Pineapple6 oz Pineapple - (late fermenter addition) 5.85 0 4.3%
6 oz Mango6 oz Mango - (late fermenter addition) 4.95 0 4.3%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 0 min 9.7 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 5.86 20%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 7.49 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 20%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 20%
5 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.38 1.5  
Mash volume with grains 0.46 1.8  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 6.58 g | 26.3 qt) 6.97 27.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.89 g | 23.6 qt) 5.5 22  
Total: 7.35 29.4
Equipment Profile Used: System Default
 
Notes

Mash specialty grains and collect wort. Add DME and sugar and begin whirlpool. Add hops 0.5 oz. at a time over 20 min. Cool wort to 80 degrees and pitch yeast. (you will only need 1 tbsp. of yeast for this recipe, it is intense, use a blow off tube for sure). 3 - 5 days after fermentation, add fruit to muslin bags and drop in fermenter (fruit should have been frozen for at least 24 hours to sanitize, then thawed before adding to sanitized muslin bages) use spoon to "squeeze" the fruit bags. Add dry hop additions at the same time. Fermentation will pick up quickly. Allow 3 more days, transfer to keg and carbonate. Drink immediately.

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  • Last Updated: 2020-03-02 20:47 UTC