Kettle Soured NEIPA - Beer Recipe - Brewer's Friend

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Kettle Soured NEIPA

222 calories 23.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday February 22nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 76.9%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 11.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.8 Whirlpool at 180 °F 20 min 6.71 14.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 13.45 Boil 20 min 29.44 14.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 13.45 Whirlpool at 180 °F 20 min 7.05 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.9 Whirlpool at 180 °F 20 min 6.24 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 14.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 14.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 14.3%
7 oz / $ 0.00
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Lansing BWL Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.41 g | 33.7 qt) 7.88 31.5  
Mash volume with grains (equipment estimates 9.45 g | 37.8 qt) 8.92 35.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Volume into fermentor 5 20  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Created a 1L starter with 1 tbs of yogurt and a pinch of yeast nutrient. Cultured over 24 hours at 105.5 degrees F.

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  • Public: Yup, Shared
  • Last Updated: 2020-02-26 03:52 UTC