Juicy Mongoosey NEIPA - Beer Recipe - Brewer's Friend

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Juicy Mongoosey NEIPA

256 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 9.7 gallons
Post Boil Size: 8.2 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 256 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Sunday January 19th 2020
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OG: 1.089 FG: 1.027 ABV: 8.2% IBU: 71

1.077
1.020
8.0%
77.5
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Rahr - Standard 2-Row9.25 lb Standard 2-Row 36.8 1.8 42.1%
9.25 lb Simpsons - Golden Promise9.25 lb Golden Promise 37 2.4 42.1%
1.87 lb German - CaraFoam1.87 lb CaraFoam 37 1.8 8.5%
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 4.5%
6 oz Briess - Dextrose6 oz Dextrose - (late boil kettle addition) 45.5 1 1.7%
2 oz Belgian - Wheat2 oz Wheat 38 1.8 0.6%
2 oz Flaked Oats2 oz Flaked Oats - (late boil kettle addition) 33 2.2 0.6%
21.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 15 Boil 60 min 17.39 2.9%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 20 min 18.25 2.9%
1 oz Citra1 oz Citra Hops Pellet 12 Boil 10 min 24.5 5.7%
0.50 oz Apollo0.5 oz Apollo Hops Pellet 17 Boil 10 min 17.36 2.9%
4 oz Citra4 oz Citra Hops Pellet 12 Whirlpool at 108 °F 30 min 22.9%
2 oz Apollo2 oz Apollo Hops Pellet 17 Whirlpool at 108 °F 30 min 11.4%
7 oz Citra7 oz Citra Hops Pellet 12 Dry Hop at 62 °F 4 days 40%
2 oz Apollo2 oz Apollo Hops Pellet 17 Dry Hop at 62 °F 4 days 11.4%
17.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.92 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
0.05 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
0.03 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 10 100 150 0
Assumes 14gals of water to be treated, using 50% Minneapolis + 50% di waters.
3g CaCl2
18g Epsom Salt MgS)4
5g Canning Salt NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Strike @164F to reach 156F. Recirc strike water to help mix Strike 164 °F 156 °F 60 min
Recirc and bring up to 168F Temperature 156 °F 168 °F 10 min
Mash Out Steeping 168 °F 168 °F 5 min
Recirc gently with hose just under surface to set grain bed until wort clear Vorlauf 168 °F 168 °F --
4.4 gal Use refractometer, aim for 1.061. Add water or DME at end of boil to target 1.077. Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.11 32.4  
Mash volume with grains (equipment estimates 9.81 g | 39.2 qt) 9.84 39.3  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 4.61 g | 18.4 qt) 4.55 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.77 g | 39.1 qt) 9.7 38.8  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 8.2 32.8  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.03 0.1  
Going into fermentor 8 32  
Total: 12.65 50.6
Equipment Profile Used: System Default
 
Notes

Whirlpool: Begin recirculation through sanitized heat-x. Add hops when T=180F and start timer. Continue to recirc through through heat-x until T~130F (depending on ambient temp), then valve out heat-x and continue recirc until 30 minutes is up. Try to end whirlpool @108F.

Day 1 – S04/T58/WB06:92%/5%/3% – pitch all at temp 78º. Ferment 24hrs @ 74ºF
Day 2 – reduce temperature to 64º
Day 8 – raise temp to 70* and dry hop
Day 10 – cold crash for 2 days and keg or bottle

Water absorption 0.5qt/lb grain = 2.7gal absorbed
Pre-Boil Gravity: Target 1.061 gravity, about 9.7 gallons
Boil-off: Plan for 1.5gal, add water/DME if necessary
SG Target: 1.077, about 8.2 gallons

IBU's seem high, but dry hopping will scrub alpha acids

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  • Last Updated: 2020-01-19 22:07 UTC