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NEIPA

206 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jim & Andy
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Thursday March 26th 2020
1.067
1.016
6.6%
44.3
4.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 84%
450 g Flaked Oats450 g Flaked Oats 33 2.2 7.6%
350 g Briess - Carapils Malt350 g Carapils Malt 34.5 1.5 5.9%
150 g Flaked Wheat150 g Flaked Wheat 34 2 2.5%
5,950 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Citra4.5 g Citra Hops Leaf/Whole 11 First Wort 60 min 6.57 1.9%
4.50 g El Dorado4.5 g El Dorado Hops Leaf/Whole 15.7 First Wort 60 min 9.38 1.9%
4.50 g Mosaic4.5 g Mosaic Hops Leaf/Whole 12.5 First Wort 60 min 7.46 1.9%
7 g Citra7 g Citra Hops Leaf/Whole 11 Whirlpool at 90 °C 40 min 1.66 2.9%
7 g El Dorado7 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 90 °C 40 min 2.37 2.9%
7 g Mosaic7 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 90 °C 40 min 1.89 2.9%
13 g Citra13 g Citra Hops Leaf/Whole 11 Whirlpool at 90 °C 30 min 2.94 5.5%
13 g El Dorado13 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 90 °C 30 min 4.19 5.5%
13 g Mosaic13 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 90 °C 30 min 3.34 5.5%
6 g Citra6 g Citra Hops Leaf/Whole 11 Whirlpool at 88 °C 20 min 1.25 2.5%
6 g El Dorado6 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 90 °C 20 min 1.83 2.5%
6 g Mosaic6 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 90 °C 20 min 1.46 2.5%
21 g Citra21 g Citra Hops Leaf/Whole 11 Dry Hop 8 days 8.8%
21 g El Dorado21 g El Dorado Hops Leaf/Whole 15.7 Dry Hop 8 days 8.8%
21 g Mosaic21 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 8 days 8.8%
28 g Citra28 g Citra Hops Leaf/Whole 11 Dry Hop 4 days 11.7%
28 g El Dorado28 g El Dorado Hops Leaf/Whole 15.7 Dry Hop 4 days 11.7%
28 g Mosaic28 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 4 days 11.7%
238.50 g / £ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.34 bar       CO2 Level: 2.2 g/l
 
Target Water Profile
Wessex Bottle Water Mix 50/50
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
138 10 0 168 88 75
New England IPAs target ratios of 1–3:1 of chloride to sulfate

WeldWerks target about 150–175 ppm chloride and 75–100 ppm sulfate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Strike 75 °C 65 °C 60 min
Stir 65 °C 76 °C 7 min
Starting Mash Thickness: 2.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.8
Mash volume with grains 19.7
Grain absorption losses -6
Remaining sparge water volume 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 19.2 L) 19
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 18.6
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Style Guidelines

In my opinion, there are six characteristics that help distinguish New England IPAs from other IPAs:

Higher protein malts, such as wheat and oats, in the grist<br />
Use of contemporary, fruit-forward hops varietals<br />
Restrained bitterness from fewer kettle-hops additions and higher whirlpool-hops rates<br />
Adjusted water chemistry to favor higher chloride levels than typical for IPAs<br />
Fermenting with a low-attenuating, low-flocculating, ester-forward yeast strain<br />
Unique dry-hopping techniques and schedules, including dry hopping during fermentation<br />
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  • Last Updated: 2020-06-30 09:32 UTC