Vincent IPA Nov 15 2019 - Beer Recipe - Brewer's Friend

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Vincent IPA Nov 15 2019

185 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday November 16th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Canadian - Pale 2-Row4.5 kg Pale 2-Row 36 1.75 74.4%
0.90 kg German - Vienna0.9 kg Vienna 37 4 14.9%
400 g Flaked Oats400 g Flaked Oats 33 2.2 6.6%
250 g Cane Sugar250 g Cane Sugar 46 0 4.1%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.9 First Wort 45 min 19.4 2.7%
20 g Centennial20 g Centennial Hops Pellet 10.8 Boil 0 min 5.4%
30 g Citra30 g Citra Hops Pellet 13 Boil 0 min 8.2%
20 g Amarillo20 g Amarillo Hops Pellet 7.7 Boil 0 min 5.4%
30 g Centennial30 g Centennial Hops Pellet 10.8 Whirlpool at 85 °C 25 min 15.43 8.2%
60 g Citra60 g Citra Hops Pellet 13 Whirlpool at 85 °C 25 min 37.15 16.3%
30 g Amarillo30 g Amarillo Hops Pellet 7.7 Whirlpool at 85 °C 25 min 11 8.2%
57 g YCH - Citra LupuLN2 (Cryo) (25 AA)57 g YCH - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 25 Dry Hop 8 days 15.5%
30 g Amarillo30 g Amarillo Hops Pellet 7.7 Dry Hop 4 days 8.2%
50 g Citra50 g Citra Hops Pellet 13 Dry Hop 4 days 13.6%
30 g Centennial30 g Centennial Hops Pellet 7.6 Dry Hop 4 days 8.2%
367 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Gypsum Water Agt Mash 0 min.
1 tsp irish moss Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Ascorbic Acid (about 80 mg) added to decanting water (24hrs).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L full ghetto Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains (equipment estimates 21.1 L) 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17.7 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.6 L) 28.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 0.1
Going into fermentor 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

2 L starter 3 days prior

Set out a ton of water (extra 4 L min + 2 full kettles) = losses to oats/big grain bill

acidify mash/sparge water: ascorbic (tinch)

add chlorides + sulphates to water: 2 to 1

45 min boil = better volume, lower colour

add ascorbic acid during bottling (4 to 5 ml)

Cry hops at krausen (day 3 or 4)

Co2 second dry hop somehow... + purge after addition.

purge bucket, etc with co2...

Fermentor vol 21 (instead of 19) = more good beer! but efficiency is terrible (60%) for a 1054 OG.
Colour is good: nice n light...

Session NEIPA? Looks like it... unless we get 80% attenuation...

82%. Winning. Colour, flavour, aroma all exceptional.

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  • Last Updated: 2020-04-02 19:40 UTC