Hazed and Juiced NEIPA_3 - Beer Recipe - Brewer's Friend

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Hazed and Juiced NEIPA_3

216 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 0.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.286 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Sunday November 24th 2019
1.066
1.011
7.3%
37.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 66.7%
1 lb American - White Wheat1 lb White Wheat 40 2.8 16.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 8.3%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 8.3%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 30 min 37.87 9.1%
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 15.4 Aroma 0 min 9.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Aroma 0 min 36.4%
0.50 oz Pacific Gem0.5 oz Pacific Gem Hops Pellet 15.4 Dry Hop 3 days 9.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 36.4%
5.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
3.25 gal Sparge -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.01 g | 12.1 qt) 3.94 15.8  
Mash volume with grains (equipment estimates 3.45 g | 13.8 qt) 4.38 17.5  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.08 g | 8.3 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 0.5 2  
Top off amount 2 8  
Volume into fermentor 2.5 10  
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes

add Simcoe dry hop addition, then Pacific Gem 3 days later - total of 6 days of contact before bottle/keg.

if bottling, limit oxygen exposure during process...let bottles prime for 5 days then move to fridge and keep them cold, drink within 2 - 3 weeks.

note on pacific gem: "when utilized as a late addition it can bring a delicate aroma character to the resulting beer that is smooth and oak-like with notes of blackberry." http://www.hopslist.com/hops/bittering-hops/pacific-gem/

^^ consider a blackberry secondary, before dry hopping?

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  • Last Updated: 2019-11-25 02:28 UTC