Model 3 (NEIPA ) - Beer Recipe - Brewer's Friend

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Model 3 (NEIPA )

209 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 209 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Thursday October 31st 2019
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pilsner5 kg Pilsner 37 1.8 75.2%
0.46 kg Flaked Oats0.46 kg Flaked Oats 33 2.2 6.9%
0.46 kg German - Wheat Malt0.46 kg Wheat Malt 37 2 6.9%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 3%
0.53 kg Finland - Munich Malt0.53 kg Munich Malt 36 7 8%
6.65 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Centennial50 g Centennial Hops Pellet 7.6 Whirlpool at 100 °C 10 min 7.49 13.2%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 100 °C 10 min 10.84 13.2%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 100 °C 10 min 8.48 13.2%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 10 min 19.71 21.1%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop Day 3 13.2%
60 g Simcoe60 g Simcoe Hops Pellet 12.7 Dry Hop Day 3 15.8%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop Day 3 10.5%
380 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
6.60 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
3.23 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 12 150 75 56
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L single stage mash Infusion 65 °C 65 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.9
Mash volume with grains (equipment estimates 24.3 L) 25.3
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 11.5 L) 11.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -3.8
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -1.2
Top off amount 1
Going into fermentor 20.8
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

NEIPA RECIPE

Batch Size: 21L/ 5.54 US Liquid gallons
Efficiency: 75.00 %
Est Mash Efficiency: 83.9 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 45.5 IBUs
Est Color: 11.0 EBC
Boil time 30 Minutes

Mash schedule:-

Mash in @
65 deg c /
149 deg f
For 60 minutes

Mash out @
75 deg c /
167 deg f
For 10 minutes

FERMENTABLES

Pilsner Malt
4.89kg /10.78lbs
(74%)

Munich Malt
0.55kg /1.21lbs
(8%)

Oats
0.5kg/1.1lbs
7%

Wheat, flaked
0.5kg/1.1lbs
7%

Crystal (30 EBC)
0.26kg /0.57lbs
4%


HOPS

Whirlpool additions with 10 minute hop stand:-

Amarillo (9.2% AA)
50g/1.76oz
8.1 IBU

Centennial (10% AA)
50g/1.76oz
8.8 IBU

Citra (13.1% AA)
50g/1.76oz
11.6 IBU

Mosiac (12% AA)
80g/2.82oz
17 IBU

These whirlpool hops can also be added by using a hop tea for greater flavour.

Dry Hops.
I will add these at approx SG 1,020.

Citra
50g/1.76oz

Mosiac
40g/1.41oz

Simcoe
60g/2.11oz

Remove dry hops after 3-5 days.
Alternatively leave them in and cold crash after this time before transfer to bottles or kegs.
Keep in mind though that it is to style that this beer style is hazy but your choice entirely of course.


YEAST

SafAle English Ale S-04


I suggest the use of yeast nutrients and firm temperature control

Hold 18 deg c (Approx 65 deg f) for 7 days then raise up to 21 deg c (Approx 70 deg f) at the rate of 1 deg c per day. Fermentation is finished when you have a consistent SG for 3 days.

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  • Last Updated: 2019-12-20 15:00 UTC