R009/2020 NEIPA MASSACHUSETTS - Beer Recipe - Brewer's Friend

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R009/2020 NEIPA MASSACHUSETTS

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday April 18th 2020
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 8.51 79.2%
430 g German - Wheat Malt430 g Wheat Malt 37 3.84 9%
90 g German - Melanoidin90 g Melanoidin 37 65.22 1.9%
30 g German - CaraRed30 g CaraRed 34 51.87 0.6%
450 g Briess - Brewers Oat Flakes450 g Brewers Oat Flakes 32.2 5.17 9.4%
4,800 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 30 min 13.61 2.4%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 10 min 5.02 2.4%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 10 min 6.84 6.1%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 90 °C 10 min 6.02 6.1%
27 g Amarillo27 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 10 min 5.08 6.6%
35 g Citra35 g Citra Hops Pellet 11 Dry Hop at 21 °C 7 days 8.5%
75 g Amarillo75 g Amarillo Hops Pellet 8.6 Dry Hop at 21 °C 7 days 18.2%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop at 21 °C 7 days 9.7%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 21 °C 3 days 12.2%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop at 21 °C 3 days 12.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 21 °C 3 days 12.2%
7 g Magnum7 g Magnum Hops Pellet 15 First Wort at 80 °C 0 min 14.29 1.7%
7 g Columbus7 g Columbus Hops Pellet 15 First Wort at 80 °C 0 min 14.29 1.7%
411 g / 0.00 €
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 101.7 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
RUNNING WATER IN LUCENA. SPAIN
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79 0 24 51 143 218
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 75 °C 67 °C 90 min
8 L Fly Sparge 80 °C 67 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.2
Mash volume with grains 10.4
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.9 L) 21.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.4 L) 23
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 16.4 L) 17
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.6 L) 16
Total: 28.7  
Equipment Profile Used: System Default
 
Notes
  • First dry hop charge at high krauzen (three days from day 1 to day 4).

  • Second dry hop charge near the end of fermentation, but while fermentation is still active (7 days from day 7 to day 14).

    S-04 is good, but if you can get VOSS Kveik, it is highly recommend.
    If you do use the VOSS, ferment around 28-29C. You will dry hop 24 hours after pitch, and again 48 hours after pitch, VOSS works super fast.

    It is suggested to reverse Chloride to Sulfate ratio, chlorides around 100, and sulfates around 50 will add to the haze you are looking for in a NEIPA.


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  • Last Updated: 2020-05-01 18:14 UTC