NEIPA (Fiddlehead Inspired) - Beer Recipe - Brewer's Friend

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NEIPA (Fiddlehead Inspired)

248 calories 28.8 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 248 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Wednesday April 29th 2020
1.074
1.023
6.7%
76.7
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 28.6%
2 lb Briess - DME Golden Light2 lb DME Golden Light - (late boil kettle addition) 44.6 4 19%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
5.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 14.3%
1.50 lb Grain Millers - Flaked White Wheat1.5 lb Flaked White Wheat 36 1.6 14.3%
2 lb Bays Best Feed - American - Oats2 lb American - Oats 33 10 19%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 50.06 10%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 6.44 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool 20 min 10.67 10%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 20 min 9.51 10%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 10%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 10%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 4 days 10%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Gypsum Water Agt Mash 30 min.
2.04 g Brewmaster - Calcium Chloride Water Agt Mash 30 min.
1 g Gypsum Water Agt Primary 0 min.
1.70 g Brewmaster - Calcium Chloride Water Agt Primary 0 min.
4 tbsp Flour Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 0 0 115 59 0
Added 0.67g/gal Calcium Chloride and 0.4g/gal Gypsum (Calcium Sulfate)
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping 160 °F 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.75 g | 19 qt) 4.4 17.6  
Mash volume with grains (equipment estimates 4.75 g | 19 qt) 4.8 19.2  
Grain absorption losses (steeping) -0.63 -2.5  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 4.35 g | 17.4 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 2.11 8.5  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.51 26.1
Equipment Profile Used: System Default
 
Notes

Mash: Add 2.04g of Calcium Chloride and 1.2g of Gypsum to water (3 gal) prior to heating. Mash at higher temp (160F) for better mouthfeel. Causes more dextrin in the mash. Pre-boil pH should be between 5.3 and 5.5.

Boil: Dissolve flour in small amount of warm water and add at 15 min. Post-boil pH should be between 5.0 and 5.2

Whirlpool: Chill wort to 170F and let hops steep for 20 minutes. Then chill wort as usual.

Primary: Add 0.68g of Calcium Chloride and 0.4g of Gypsum for every gallon of water that is needed to top to 5 gal in the primary.

Bottling: pH should be around between 4.2 and 4.6.

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  • Last Updated: 2020-06-23 15:37 UTC