LiveMission NEIPA V.5 - Beer Recipe - Brewer's Friend

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LiveMission NEIPA V.5

246 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Johnny Levasseur
Calories: 246 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday December 27th 2019
1.075
1.012
8.3%
156.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Canadian - Pale 2-Row13 lb Pale 2-Row 36 1.75 80%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.2%
0.25 lb American - Caramel / Crystal 10L0.25 lb Caramel / Crystal 10L 35 10 1.5%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz El Dorado0.2 oz El Dorado Hops Pellet 15.7 Boil 60 min 9.49 2.9%
0.20 oz Citra0.2 oz Citra Hops Pellet 13.33 Boil 60 min 8.06 2.9%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 12.5 Boil 60 min 7.56 2.9%
0.30 oz El Dorado0.3 oz El Dorado Hops Pellet 15.7 Boil 40 min 12.49 4.3%
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 12.5 Boil 40 min 9.95 4.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.33 Boil 30 min 15.48 7.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Boil 30 min 18.23 7.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 30 min 14.52 7.1%
1.30 oz Citra1.3 oz Citra Hops Pellet 13.33 Whirlpool 20 min 23.18 18.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool 20 min 21 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 16.72 14.3%
1 oz Citra1 oz Citra Hops Pellet 13.33 Dry Hop 7 days 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz vanilla Flavor Secondary 7 days
1 oz Orange Peel Flavor Boil 50 min.
2 oz Coconut Extract Flavor Secondary 7 days
0.75 lb Lactose Sugar Flavor Boil 50 min.
 
Yeast
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 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
5.5 gal Strike 163 °F 147 °F 60 min
Starting Mash Thickness: 1.47 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.47 qt/lb 5.6 22.4  
Mash volume with grains 6.82 27.3  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 3.8 g | 15.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 7.2 28.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.72 g | 22.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.6 22.4  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Brewday Dec 26, 2019 - 5:30pm - Robobrew V.3

Mashed in and did not use thin mesh screen and began slowly recirculating. Set timer for 60 min.

15.25 Grain bill
65.6 grain temp
60 min Boil time
60 min Mash time
147 Degrees Mash Temp
1.53 qt/lb Mash Thickness
6.1 Gallon Strike water
7.20 Runoff volume
170 degrees Strike Water Temp

Added 1 crushed campden tablet to mash water.

Preboil SG 1.051

Added dextrose 10 min left on boil

Ended up with 7.2 Gallons preboil volume

Brought wort to boil 60min

Began hop schedule

Adding 20 defoaming drops to boil

Followed hop schedule and last ten minutes, I added .75# lactose sugar, whirlflac tablet, dextrose and 5 tsp yeast nutrient

OG Reading 1.068

Once boil was over I added orange peels in starsan straight into sanitized fast fermenter.

Began chilling wort to 80 degrees using recirculating arm and chiller.

Transferred wort with pump into fast ferment and aerated with o2 tank for 45 seconds.

Pitched yeast at 10:15 pm - Set temp controller to 90 degrees

Ended up with 5.6 Gallons into fermenter.

Put to rest in with heater and blow off tube.

Fermenting at 82 degrees f

Dec 31, 2019 - 9:30 am - added .5 once natural vanilla and coconut extract, 1oz citra dry hop in muslin bag after dumping first sediment ball. SG 1.015

Jan 4, 2020 - Transfered to fermonster and began cold crashing at 34.

Jan 5, 2020 - 6 pm - Added Gelatin.

OG 1.068 TO FG 1.012 - 7.35% ABV

Jan 11, 2020 - 7 PM - Transferred to keg and set to 30 PSI for next 48 hours.
















































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  • Last Updated: 2020-03-15 19:54 UTC