NyttårsNEIPA 2020 - Beer Recipe - Brewer's Friend

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NyttårsNEIPA 2020

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 56.6 liters
Post Boil Size: 52.6 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Thursday January 2nd 2020
1.051
1.010
5.4%
77.8
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Golden Promise9 kg Golden Promise 37 3 75%
1 kg Crisp Malting - Torrefied Wheat1 kg Torrefied Wheat 36.8 3 8.3%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 12.5%
0.50 kg Canadian - Honey Malt0.5 kg Honey Malt 37 25 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amari25 g Amari Hops Pellet 9.9 Boil 45 min 10.6 2.8%
25 g Rakau25 g Rakau Hops Pellet 10.3 Boil 45 min 11.02 2.8%
75 g Ama75 g Ama Hops Pellet 9.9 Boil 15 min 17.18 8.3%
75 g Rakau75 g Rakau Hops Pellet 10.5 Boil 15 min 18.22 8.3%
100 g Amarillo100 g Amarillo Hops Pellet 9.9 Boil 1 min 1.99 11.1%
100 g Rakau100 g Rakau Hops Pellet 10.5 Boil 1 min 2.11 11.1%
100 g Mandarina Bavaria100 g Mandarina Bavaria Hops Pellet 7.2 Boil 15 min 16.66 11.1%
100 g Mandarina Bavaria100 g Mandarina Bavaria Hops Pellet 7.2 Dry Hop 7 days 11.1%
100 g Rakau100 g Rakau Hops Pellet 10.5 Dry Hop 7 days 11.1%
200 g Mosaic200 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 22.2%
900 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.15 tsp Irish Moss Fining Boil 15 min.
1.15 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - WLP067
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 19 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.05 L. Suggest reducing initial water volume to 45.4 L and adding 15.65 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 31.2
Mash volume with grains 39.1
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 42.8 L) 38.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.1 L) 56.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.5
Post boil Volume (equipment estimates 50 L) 52.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52.6 L) 50
Total: 69.5  
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2020-01-11 10:02 UTC