Bearly Standing NEIPA - Beer Recipe - Brewer's Friend

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Bearly Standing NEIPA

160 calories 16.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Tom Rice
Calories: 160 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Tuesday April 21st 2020
1.052
1.013
5.1%
13.2
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g Simpsons - Maris Otter Extra Pale5000 g Maris Otter Extra Pale 38 1.8 90.9%
500 g Flaked Oats500 g Flaked Oats 33 2.2 9.1%
5,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Amarillo (8.6 AA)20 g Amarillo (8.6 AA) Hops Leaf/Whole 8.6 Boil 5 min 4.27 5.7%
20 g Cascade (7 AA)20 g Cascade (7 AA) Hops Leaf/Whole 7 Boil 5 min 3.48 5.7%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Leaf/Whole 11 Boil 5 min 5.47 5.7%
30 g Amarillo (8.6 AA)30 g Amarillo (8.6 AA) Hops Leaf/Whole 8.6 Whirlpool at 75 °C 15 min 8.6%
30 g Cascade (7 AA)30 g Cascade (7 AA) Hops Leaf/Whole 7 Whirlpool at 75 °C 15 min 8.6%
30 g Citra (11 AA)30 g Citra (11 AA) Hops Leaf/Whole 11 Whirlpool at 75 °C 15 min 8.6%
50 g Amarillo (8.6 AA)50 g Amarillo (8.6 AA) Hops Leaf/Whole 8.6 Dry Hop at 20 °C 3 days 14.3%
50 g Cascade (7 AA)50 g Cascade (7 AA) Hops Leaf/Whole 7 Dry Hop at 20 °C 3 days 14.3%
50 g Citra (11 AA)50 g Citra (11 AA) Hops Leaf/Whole 11 Dry Hop at 20 °C 3 days 14.3%
50 g Ekuanot (14.25 AA)50 g Ekuanot (14.25 AA) Hops Leaf/Whole 14.25 Dry Hop at 20 °C 3 days 14.3%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
5 g Irish Moss Fining Boil 15 min.
5 g BSG - Fermax Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tesco Ashbeck Water 25ltr

Add 10g Gypsum pre mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Batch Sparge 80 °C 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.4 L) 31.4
Mash volume with grains (equipment estimates 36 L) 35
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Volume into fermentor 20
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

On brew day, mash in all the grains at 66 °C in 15 L of water. Hold this temperature for 60 minutes. . Batch sparge 10 L to ensure 25 L of wort is collected pre boil. Raise the temperature to 74 °C to mashout.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe.Stir the wort gently and allow to cool to 167 °F (75 °C) then add the whirlpool hops. Allow to stand for 15 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 18 °C allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into two equal portions. The first portion gets added during high kräusen (Around 48 hours).

The second portion gets added into the keg before kegging. Allow each dry hop addition to be in contact with the beer for two to three days, then remove. Add .3g Campden tablet to keg.

Rack the beer, keg and force carbonate to 2.5 volumes.

TimeLine

Day 1 = Brew Day!
Day 3 = Dry Hop
Day 6 = Increase to 67 °F (20 °C) and remove Dry Hop charge
Day 10 = Keg and Dry Hop
Day 13 = Remove Keg hop
Day 17 = Conditioned and ready







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  • Last Updated: 2020-06-19 19:19 UTC