Any IPA? No, N-E-IPA! - Beer Recipe - Brewer's Friend

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Any IPA? No, N-E-IPA!

215 calories 22.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.25 gallons (ending kettle volume)
Pre Boil Size: 3.85 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Fats Schindee
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Sunday April 26th 2020
1.065
1.016
6.4%
51.4
5.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb United Kingdom - Maris Otter Pale2.5 lb Maris Otter Pale 38 3.75 35.7%
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 35.7%
12 oz American - Red Wheat12 oz Red Wheat 38 2.5 10.7%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 10.7%
6 oz Crisp Malting - Caramalt 15L6 oz Caramalt 15L 32.7 17.5 5.4%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.8%
112 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Galaxy (14.7 AA) / 2 Ounces0.5 oz BSG - Galaxy (14.7 AA) / 2 Ounces Hops Pellet 14.7 Mash 60 min 8.18 7.1%
0.25 oz Denali0.25 oz Denali Hops Pellet 15.4 First Wort 60 min 23.65 3.6%
0.75 oz Denali0.75 oz Denali Hops Pellet 15.4 Boil 0 min 10.7%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.8 Whirlpool at 200 °F 10 min 1.97 7.1%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.9 Whirlpool at 200 °F 10 min 5.13 7.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.1 Whirlpool at 200 °F 10 min 6.27 7.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.1 Whirlpool at 180 °F 10 min 4.74 7.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Whirlpool at 180 °F 10 min 1.49 7.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.9 Dry Hop 3 days 7.1%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Dry Hop 3 days 7.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.7 Dry Hop 3 days 7.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.1 Dry Hop 3 days 7.1%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 9.9 Dry Hop 3 days 7.1%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 12.1 Dry Hop 3 days 7.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.77 psi       Temp: 37 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 0 150 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion 164 °F 154 °F 60 min
5 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.99 20  
Mash volume with grains 5.54 22.1  
Grain absorption losses -0.88 -3.5  
Hops absorption losses (mash) -0.02 -0.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 3.85 15.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 2.31 g | 9.3 qt) 3.25 13  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Estimated amount in fermentor 3.16 12.6  
Total: 4.99 20
Equipment Profile Used: System Default
 
Notes

Assuming volume loss to lots of hops, so 3.25 gal post boil should get about 3 gal into fermentor. Then after about a quart loss to trub and maybe another quart to dry hops, I’m shooting for 2.5 gal finished beer.

Multiple hopping methods: mash hops, first wort, flameout, two whirlpool additions (200° and 180°; ten minute stand each), three dry hop additions (after one day, after four days, and after seven days - or post-fermentation - three days each, removing the prior hops first). After fermentation complete, closed transfer to purged keg or carboy onto last dry hop addition, and then either serve from that keg with the hops still in it, or closed transfer into another purged keg again (off of hops).

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  • Last Updated: 2020-04-28 18:47 UTC