10/07/2020 NEIPA Homebrew 100lt - Beer Recipe - Brewer's Friend

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10/07/2020 NEIPA Homebrew 100lt

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 125 liters
Post Boil Size: 85 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Frachi
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday February 10th 2020
1.058
1.013
6.1%
66.2
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27.50 kg American - Pilsner27.5 kg Pilsner 37 1.8 78.6%
2.50 kg German - Carapils2.5 kg Carapils 35 1.3 7.1%
2.50 kg American - Wheat2.5 kg Wheat 38 1.8 7.1%
2.50 kg Flaked Oats2.5 kg Flaked Oats 33 2.2 7.1%
35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Amarillo (8.6 AA)200 g Amarillo (8.6 AA) Hops Pellet 8.6 Whirlpool at 70 °C 10 min 7.17 13.9%
200 g Ekuanot (14.25 AA)200 g Ekuanot (14.25 AA) Hops Pellet 14.25 Whirlpool at 70 °C 10 min 11.88 13.9%
200 g El Dorado (15.7 AA)200 g El Dorado (15.7 AA) Hops Pellet 15.7 Whirlpool at 70 °C 10 min 13.08 13.9%
100 g Amarillo (8.6 AA)100 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop at 21.5 °C 5 days 1.43 6.9%
100 g Amarillo (8.6 AA)100 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop at 21.5 °C 5 days 3.58 6.9%
100 g Ekuanot (14.25 AA)100 g Ekuanot (14.25 AA) Hops Pellet 14.25 Dry Hop at 21.5 °C 5 days 2.38 6.9%
120 g Yakima Chief Hops - Citra (13 AA) / 0 Grams120 g Yakima Chief Hops - Citra (13 AA) / 0 Grams Hops Pellet 13.4 Dry Hop at 21.5 °C 5 days 6.7 8.3%
100 g Ekuanot (14.25 AA)100 g Ekuanot (14.25 AA) Hops Pellet 14.25 Dry Hop at 19 °C 3 days 5.94 6.9%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 19 °C 3 days 2.08 6.9%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 19 °C 3 days 5.21 6.9%
120 g Yakima Chief Hops - Citra (13 AA) / 0 Grams120 g Yakima Chief Hops - Citra (13 AA) / 0 Grams Hops Pellet 13.4 Dry Hop at 21.5 °C 3 days 6.7 8.3%
1,440 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Citric acid Water Agt Mash 0 min.
50 g Gypsum Water Agt Boil 0 min.
50 g Magnesium Chloride Water Agt Boil 0 min.
12 g Cloruro Calcio Water Agt Boil 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1.20 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 1285 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.20 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 1285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.94 g/l
 
Target Water Profile
Paraná 13/03/21
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 30 10 130 150 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
85 L Sparge 76 °C 69 °C 60 min
60 L Strike 78 °C 70 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 90.7 L. Suggest reducing initial water volume to 45.4 L and adding 45.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 128.1 L. Suggest reducing strike water volume to 22.3 L and adding 82.7 L sparge/top-off. 105
Strike water volume at mash thickness of 3 L/kg 105
Mash volume with grains (equipment estimates 90.1 L) 128.1
Grain absorption losses -35
Remaining sparge water volume (equipment estimates 21.6 L) 55.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 90.7 L) 125
Boil off losses -5.7
Post boil Volume 85
Hops absorption losses (whirlpool, hop stand) -3
Top off amount 38
Going into fermentor 120
Total: 160.9  
Equipment Profile Used: System Default
 
Notes

Las adiciones de leva se hacen:

  • US-05 t=0
  • S-33 t=12hs

    Las adiciones de lupulo se hacen:
  • Whirpool, despues de bajar la temperatura a 70 grados y el hopstand es de 10 minutos y ahi se empieza a pasar el mosto.
  • Dryhop 2 adiciones. La primera es 10 puntos antes de que termine la fermentacion, la segunda 12 hs antes de pasar a frio.
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  • Last Updated: 2021-11-16 19:04 UTC