Citric NEIPA - Beer Recipe - Brewer's Friend

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Citric NEIPA

189 calories 18.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 189 calories (Per 330ml)
Carbs: 18.6 g (Per 330ml)
Created: Thursday April 23rd 2020
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 76.9%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg American - Carapils (Dextrine Malt) 33 1.8 7.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.7%
0.50 kg American - Wheat0.5 kg American - Wheat 38 1.8 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 11.3 First Wort 60 min 12.79 6.4%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 9.2 First Wort 60 min 10.41 6.4%
10 g Summit10 g Summit Hops Pellet 16.2 First Wort 60 min 18.33 6.4%
7 g Mosaic7 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 48 min 4.5%
7 g Mandarina Bavaria7 g Mandarina Bavaria Hops Leaf/Whole 8.5 Whirlpool at 80 °C 40 min 4.5%
7 g Summit7 g Summit Hops Pellet 14.5 Whirlpool at 80 °C 40 min 4.5%
14 g Mosaic14 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 80 °C 30 min 9%
14 g Summit14 g Summit Hops Pellet 14.5 Whirlpool at 80 °C 30 min 9%
14 g Mandarina Bavaria14 g Mandarina Bavaria Hops Pellet 9.2 Whirlpool at 80 °C 30 min 9%
21 g Mosaic21 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 13.5%
21 g Summit21 g Summit Hops Pellet 14.5 Whirlpool at 80 °C 20 min 13.5%
21 g Mandarina Bavaria21 g Mandarina Bavaria Hops Pellet 9.2 Whirlpool at 80 °C 20 min 13.5%
156 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 135.4 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protein rest Steeping 50 °C 52 °C 20 min
Mash Temperature 52 °C 65 °C 60 min
Inactivación enzimática Fly Sparge 65 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 20.2 L) 22
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 21.4
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

20 litros de macerado
15 de sparge
26 a ebullición
17 o 18 totales en fermentador
Starter de levadura con extracto de malta
Enfriar y a 80 °C agregar lúpulos de Whirlpool, hacer Whirlpool manual mientras esté caliente
Moler fino
Agregar lúpulos de dryhop al tercer día de iniciar fermentación o cuando la densidad ande en 6 platos. Ese mismo día sacar de tina para hacer descanso de diacetilo.
Hacer segundo dryhop durante clarificación en frío por otros 3 días.
Probar y observar si es necesaria agregar grenetina.
Embotellar con 6.5 g/l de azúcar. Tratar de mantener las botellas en un lugar que no supere los 22 grados. Oxigenar lo menos posible en los trasvases.

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  • Last Updated: 2020-06-27 17:11 UTC