Wolf Pack NEIPA - Beer Recipe - Brewer's Friend

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Wolf Pack NEIPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 50.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday May 20th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg New Zealand - American Ale Malt12 kg American Ale Malt 37.3 2.54 69.6%
1.20 kg New Zealand - Rolled Oats1.2 kg Rolled Oats 12.4 1.4 7%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat $ 19.00 / kg
$ 22.80 		34 2 7%
1.20 kg Rice Hulls1.2 kg Rice Hulls 0 0 7%
1 kg New Zealand - Gladiator Malt1 kg Gladiator Malt 37.3 5.08 5.8%
0.65 kg German - Acidulated Malt0.65 kg Acidulated Malt 27 3.4 3.8%
17.25 kg / $ 22.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra (11 AA)10 g Citra (11 AA) Hops $ 0.10 / g
$ 1.00 		Pellet 11 First Wort 0 min 5.96 1.4%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 1.00 		Pellet 12.5 First Wort 0 min 6.77 1.4%
10 g Simcoe (12.7 AA)10 g Simcoe (12.7 AA) Hops Pellet 12.7 First Wort 0 min 6.88 1.4%
15 g Citra (11 AA)15 g Citra (11 AA) Hops $ 0.10 / g
$ 1.50 		Pellet 11 Whirlpool at 93 °C 40 min 2.64 2.2%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 1.50 		Pellet 12.5 Whirlpool at 93 °C 40 min 3 2.2%
15 g Simcoe (12.7 AA)15 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 93 °C 40 min 3.05 2.2%
35 g Citra (11 AA)35 g Citra (11 AA) Hops $ 0.10 / g
$ 3.50 		Pellet 11 Whirlpool at 88 °C 30 min 3.08 5.1%
35 g Mosaic (12.5 AA)35 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 3.50 		Pellet 12.5 Whirlpool at 88 °C 30 min 3.5 5.1%
35 g Simcoe (12.7 AA)35 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 88 °C 30 min 3.56 5.1%
45 g Citra (11 AA)45 g Citra (11 AA) Hops $ 0.10 / g
$ 4.50 		Pellet 11 Whirlpool at 82 °C 20 min 5.94 6.5%
45 g Mosaic (12.5 AA)45 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 4.50 		Pellet 12.5 Whirlpool at 82 °C 20 min 3.38 6.5%
45 g Simcoe (12.7 AA)45 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 82 °C 20 min 6.86 6.5%
50 g Citra (11 AA)50 g Citra (11 AA) Hops $ 0.10 / g
$ 5.00 		Pellet 11 Dry Hop 8 days 7.2%
50 g Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 5.00 		Pellet 12.5 Dry Hop 8 days 7.2%
50 g Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop 8 days 7.2%
75 g Citra (11 AA)75 g Citra (11 AA) Hops $ 0.10 / g
$ 7.50 		Pellet 11 Dry Hop 4 days 10.9%
75 g Mosaic (12.5 AA)75 g Mosaic (12.5 AA) Hops $ 0.10 / g
$ 7.50 		Pellet 12.5 Dry Hop 4 days 10.9%
75 g Simcoe (12.7 AA)75 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop 4 days 10.9%
690 g / $ 46.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (anhydrous) $ 0.02 / g
$ 0.26 		Water Agt Mash 90 min.
3.50 g Chalk Water Agt Mash 90 min.
3 g Epsom Salt $ 0.02 / g
$ 0.06 		Water Agt Mash 90 min.
10 g Gypsum $ 0.20 / g
$ 2.00 		Water Agt Mash 90 min.
7 g Table Salt Water Agt Mash 90 min.
5 g Wyeast - Beer Nutrient Other Boil 15 min.
$ 2.32
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 22.00 / each
$ 22.00
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 22.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 30 150 75 25
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.5 L Strike 67 °C 65 °C 90 min
41.18 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.2 L. Suggest reducing initial water volume to 45.4 L and adding 13.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.51 L. Suggest reducing strike water volume to 34.02 L and adding 9.11 L sparge/top-off. 43.1
Strike water volume at mash thickness of 2.5 L/kg 43.1
Mash volume with grains (equipment estimates 53.6 L) 54.5
Grain absorption losses -17.3
Remaining sparge water volume (equipment estimates 34.2 L) 33
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.2 L) 58
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50.5
Hops absorption losses (whirlpool, hop stand) -1.4
Top off amount 0.9
Going into fermentor 50
Total: 76.2  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 4 updates
Using 1 x Wyeast 1318 witth 4L starter for 4 days
Tweaked the water chemistry a little too - dropped the Calcium chloride and Calcium Sulphate and added a little Table salt.
Target water profile

Use Epsom Salt, Table salt, chalk, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

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  • Last Updated: 2020-06-24 02:36 UTC
  • Snapshot Created: 2020-05-20 23:19 UTC
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