NEIPA #1 - Beer Recipe - Brewer's Friend

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NEIPA #1

201 calories 19.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 75 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 1.6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday October 4th 2019
1.061
1.014
6.1%
56.2
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb American - Pale 2-Row3.2 lb Pale 2-Row 37 1.8 66.5%
0.80 lb United Kingdom - Golden Promise0.8 lb Golden Promise 37 3 16.6%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 7.8%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 6.5%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2.6%
77 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Amarillo11 g Amarillo Hops Pellet 8.6 First Wort 0 min 41.75 7.8%
17 g Amarillo17 g Amarillo Hops Pellet 8.6 Boil 0 min 12%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 20 min 14.42 20%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 60.1%
141.40 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Infusion -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.36 g | 17.5 qt) 4.35 17.4  
Mash volume with grains 4.74 18.9  
Grain absorption losses -0.6 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 3.5 14  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 1.6 6.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.44 1.8  
Volume into fermentor 2 8  
Total: 4.35 17.4
Equipment Profile Used: System Default
 
Notes

New England IPA
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.012
IBU = 56 SRM = 5 ABV = 6.5%

Ingredients
9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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  • Last Updated: 2019-10-04 18:36 UTC