New England IPA - Beer Recipe - Brewer's Friend

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New England IPA

194 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BeerWolf
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday February 9th 2020
1.063
1.015
6.2%
37.0
4.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Viking - Extra pale malt2.5 kg Extra pale malt 37.6 1.8 56.8%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 15.9%
0.50 kg Bestmalz - BEST Wheat Malt0.5 kg BEST Wheat Malt 37.7 2.2 11.4%
0.40 kg German - Carapils0.4 kg Carapils 35 1.3 9.1%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6.8%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 20 min 11.91 18.5%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 20 min 13.36 18.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 11.72 18.5%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 5 days 14.8%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop at 20 °C 5 days 14.8%
40 g Galaxy40 g Galaxy Hops Pellet 14.25 Dry Hop at 20 °C 5 days 14.8%
270 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
1 g Gypsum Water Agt Boil 1 hr.
3 g Ascorbic Acid Water Agt Boil 1 hr.
4 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Temperature 70 °C 67 °C 60 min
Steeping 67 °C 75 °C 10 min
8 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.2
Mash volume with grains (equipment estimates 15.4 L) 16.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 13.8 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.7 L) 19
Boil off losses -5.7
Post boil Volume 16
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 0.8
Going into fermentor 16
Total: 24.3  
Equipment Profile Used: System Default
 
Notes

After 80% of fermentation, increase the temperature up to 22-23° C.
Mash with rice hulls

Add dry hops when kreusen is high (~after two/three days of fermentation)

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  • Public: Yup, Shared
  • Last Updated: 2021-06-14 19:52 UTC