N.O.P.E. IPA with Loral/El Dorado - Beer Recipe - Brewer's Friend

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N.O.P.E. IPA with Loral/El Dorado

206 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday October 9th 2019
1.063
1.011
6.8%
39.1
4.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb German - Pilsner 38 1.6 63.2%
9 lb United Kingdom - Maris Otter Pale9 lb United Kingdom - Maris Otter Pale 38 3.75 31.6%
1.50 lb Belgian - Unmalted Wheat1.5 lb Unmalted Wheat 36 2 5.3%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado1 oz El Dorado Hops Pellet 14.6 First Wort 0 min 18.17 6.7%
1.50 oz Loral1.5 oz Loral Hops Pellet 10.8 Whirlpool at 210 °F 30 min 5.06 10%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 14.6 Whirlpool at 210 °F 30 min 7.52 10%
1.50 oz Loral1.5 oz Loral Hops Pellet 10.8 Whirlpool at 180 °F 20 min 3.54 10%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 14.6 Whirlpool at 180 °F 20 min 4.78 10%
4 oz Loral4 oz Loral Hops Pellet 10.8 Dry Hop 4 days 26.7%
4 oz El Dorado4 oz El Dorado Hops Pellet 14.6 Dry Hop 4 days 26.7%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 0 min.
12 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
2.10 g Gypsum Water Agt Boil 0 min.
3.20 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
0.80 g Epsom Salt Water Agt Boil 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 526 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.77 psi       Temp: 37 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash: 10.25 gal (1.25qt/lb)
Sparge: 2.75 gal

Using balanced profile II water profile gets:
Ca 147 Mg 13 Na 18 Cl 158 SO4 162
Mash: 8g Gypsum, 12g CaCl2, 3g Epsom
Sparge: 2.1g Gypsum, 3.2g CaCl2, 0.8g Epsom

Predicted pH: 5.71 --> down to 5.58 with 4mL lactic.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal Infusion 151 °F 151 °F 60 min
2.75 gal Fly Sparge 151 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 151 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.79 gal (51.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.79 gal (3.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.91 35.6  
Mash volume with grains 11.19 44.7  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume 7.91 31.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.79 g | 51.2 qt) 13 52  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 12.21 g | 48.9 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 11.78 47.1  
Total: 16.81 67.3
Equipment Profile Used: System Default
 
Notes

Fast mash, fast sparge, 30 min boil. Let's see how fast I can brew this beer!

Targeting 70% efficiency.

FWH, then flameout hops for 10, chill down to 180 and whirlpool for 20, then chill.

Dry hop when gravity is around 1.020, no filtering, reduce oxidation when packaging.

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  • Last Updated: 2019-10-11 17:39 UTC