Postponed NuptiAle - Beer Recipe - Brewer's Friend

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Postponed NuptiAle

240 calories 26.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MC
Hop Utilization: 98%
Calories: 240 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Wednesday March 18th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 67.9%
3 lb Briess - Wheat Malt, Red3 lb Wheat Malt, Red 37.3 2.3 21.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Citra0.2 oz Citra Hops Pellet 12.6 First Wort 0 min 8.5 2.2%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 11.4 First Wort 0 min 7.69 2.2%
0.20 oz HBC 6920.2 oz HBC 692 Hops Pellet 7.9 First Wort 0 min 5.33 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 12.6 Whirlpool at 210 °F 40 min 1.92 2.2%
0.20 oz Mosaic0.2 oz Mosaic Hops Pellet 11.4 Whirlpool at 210 °F 40 min 1.74 2.2%
0.20 oz HBC 6920.2 oz HBC 692 Hops Pellet 7.9 Whirlpool at 210 °F 40 min 1.2 2.2%
0.40 oz Citra0.4 oz Citra Hops Pellet 12.6 Whirlpool at 190 °F 30 min 2.95 4.4%
0.40 oz Mosaic0.4 oz Mosaic Hops Pellet 11.4 Whirlpool at 190 °F 30 min 2.67 4.4%
0.40 oz HBC 6920.4 oz HBC 692 Hops Pellet 7.9 Whirlpool at 190 °F 30 min 1.85 4.4%
0.60 oz Citra0.6 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 20 min 2.99 6.7%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 11.4 Whirlpool at 170 °F 20 min 2.7 6.7%
0.60 oz HBC 6920.6 oz HBC 692 Hops Pellet 7.9 Whirlpool at 170 °F 20 min 1.87 6.7%
0.60 oz Citra0.6 oz Citra Hops Pellet 12.6 Dry Hop at 66 °F 8 days 6.7%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 11.4 Dry Hop at 66 °F 8 days 6.7%
0.60 oz HBC 6920.6 oz HBC 692 Hops Pellet 7.9 Dry Hop at 66 °F 8 days 6.7%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop at 40 °F 2 days 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.4 Dry Hop at 40 °F 2 days 11.1%
1 oz HBC 6921 oz HBC 692 Hops Pellet 7.9 Dry Hop at 40 °F 2 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
1.87 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Irish moss Fining Boil 10 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Single temp infusion Infusion -- 156 °F 60 min
2.9 gal BIAB dunk sparge Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.16 g | 36.6 qt) 9.9 39.6  
Mash volume with grains (equipment estimates 10.28 g | 41.1 qt) 11.02 44.1  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.64 g | 22.5 qt) 6.7 26.8  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.57 g | 26.3 qt) 5.5 22  
Total: 9.9 39.6
Equipment Profile Used: System Default
 
Notes
  • (Note from previous brew using same grain bill) Settling on a grain bill for NEIPAs and adjusting slightly while making changes to hops. This recipe uses Epiphany Craft Malts for 2-row and wheat additions. I want a bit more of an orange hue from these, so was going to increase the C-20 addition, but Epiphany's malts are slightly higher Lovibond (Foundation = 2.6-3.5; Red Wheat Malt = 4.5-5.4). Hoping these changes can add a bit more flavor and color. Not much success with WLP001 (not as much hop flavor or aroma), so going back to A38 Juice.

    Dry Hop Schedule:
    -Dry hop #1 at high krausen (36-48 hours after yeast pitch)
    -Dry hop #2 six days later (or after fermentation is complete) at the beginning of cold crash (for two days)
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  • Last Updated: 2020-05-11 23:56 UTC