Pineapple Express - Beer Recipe - Brewer's Friend

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Pineapple Express

213 calories 22.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 213 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Monday December 16th 2019
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1.069
1.018
6.6%
31.8
4.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - Pilsner Malt5 kg Pilsner Malt 37.3 1.93 70.9%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 8.5%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 8.5%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 8.5%
0.25 kg Weyermann - Acidulated0.25 kg Acidulated 27 3.4 3.5%
7.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g El Dorado10 g El Dorado Hops Pellet 15.7 Boil 60 min 15.9 3.7%
30 g Citra30 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 4.45 11.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 5.05 11.1%
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 20 min 6.35 11.1%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop at 18 °C 3 days 22.2%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 3 days 11.1%
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Dry Hop at 18 °C 3 days 11.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 21 °C 6 days 11.1%
20 g El Dorado20 g El Dorado Hops Pellet 15.7 Dry Hop at 21 °C 6 days 7.4%
270 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 20 min.
12 g Gypsum Water Agt Mash 60 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 140.4 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 20 65 230 1

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 73.2 °C 68 °C 60 min
15 L Batch Sparge 85.9 °C 78 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.6
Mash volume with grains 22.3
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 19.5 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.5 L) 24.6
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.2 L) 23
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Dry Hop @ 3 days
Dry Hop @ 6 days

Aerate for 60 sec prior to pitching
Fermentation temp: 18C for 3 days, then increase by 1C to 21C on day 6

NEIPA malt bill 66% Pils, 4% Acidulated Malt, 10% flaked oats, 10% flaked wheat, 10% white wheat

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  • Last Updated: 2020-03-03 13:01 UTC