Waimea NEIPA - Beer Recipe - Brewer's Friend

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Waimea NEIPA

194 calories 18.9 g 16 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 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
3.00 (1 Review)

Calories: 194 calories (Per 16oz)
Carbs: 18.9 g (Per 16oz)
Created: Sunday November 17th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Bohemian Pilsner9 lb Bohemian Pilsner 38 1.9 66.7%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 14.8%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 7.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Warrior4 g Warrior Hops Pellet 16 Boil at 212 °F 60 min 8.06 1.2%
1 oz Warrior1 oz Warrior Hops Leaf/Whole 16 Boil at 212 °F 0 min 8.6%
1 oz El Dorado1 oz El Dorado Hops Leaf/Whole 15.7 Whirlpool at 170 °F 30 min 6.41 8.6%
4.25 oz Waimea4.25 oz Waimea Hops Leaf/Whole 17.5 Whirlpool at 170 °F 30 min 30.39 36.5%
2 oz Waimea2 oz Waimea Hops Leaf/Whole 17.5 Dry Hop 3 days 17.2%
3.25 oz Waimea3.25 oz Waimea Hops Leaf/Whole 17.5 Dry Hop 6 days 27.9%
11.64 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
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) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
16623
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116.4 4 14 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Mash-in at 166 f to reach 155f when grain @ 72f Infusion 166 °F 155 °F 60 min
2.91 gal 15 minute rest then mash out Batch Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.27 g | 13.1 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.2 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
"Waimea NEIPA" Specialty IPA: New England IPA beer recipe by PunchYouInTheIPA. All Grain, ABV 6.01%, IBU 44.86, SRM 4.7, Fermentables: (Bohemian Pilsner, Maris Otter Pale, Barley, Flaked, Flaked Oats) Hops: (Warrior, El Dorado, Waimea) Other: (Gypsum, Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2019-12-05 15:35 UTC