Fermentation History
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Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.20 oz |
Magnum0.2 oz Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
9.43 |
1.4% |
2 oz |
Citra2 oz Citra Hops |
|
Pellet |
11 |
Whirlpool at 175 °F
|
30 min |
10.19 |
13.8% |
1.50 oz |
Mosaic1.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 175 °F
|
30 min |
8.68 |
10.4% |
0.70 oz |
Yakima Valley Hops - BRU-10.7 oz BRU-1 Hops |
|
Pellet |
14.4 |
Whirlpool at 175 °F
|
30 min |
4.67 |
4.8% |
1 oz |
Citra1 oz Citra Hops |
|
Pellet |
11 |
Dry Hop
|
2 days |
|
6.9% |
0.50 oz |
Mosaic0.5 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
2 days |
|
3.5% |
0.20 oz |
Yakima Valley Hops - BRU-10.2 oz BRU-1 Hops |
|
Pellet |
14.4 |
Dry Hop at 64 °F
|
2 days |
|
1.4% |
4.25 oz |
Citra4.25 oz Citra Hops |
|
Pellet |
11 |
Dry Hop at 64 °F
|
5 days |
|
29.4% |
2 oz |
Mosaic2 oz Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop at 64 °F
|
5 days |
|
13.8% |
60 g |
Yakima Valley Hops - BRU-160 g BRU-1 Hops |
|
Pellet |
14.4 |
Dry Hop at 64 °F
|
5 days |
|
14.6% |
14.47 oz
/ $ 0.00
|
Target Water Profile
RO Filtered water
Notes
FIRST DRY HOP
Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.
SECOND DRY HOP
You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.
CRASH CHILL
As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.
…..
Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.
Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)
WATER (rough target in ppm)
100 Ca + 2
50 Na +
230 Cl-
14 SO4
MALT
3.65kg Extra Pale Maris Otter
0.9kg Golden Promise
0.5kg Carapils
0.25kg Pale wheat malt
0.25kg Flaked wheat
1kg rolled oats
HOPS
5g Magnum
210g Image
105g Mosaic
85g BRU-1
YEAST
1 x 11g Lallemand Verdant Ale Yeast
MASH
Adjust your water
Mash in at 67 for 60 minutes
Mash out at 75
BOIL
60 minutes – 5g Magnum
Chill to 80C
30 minutes – 60g citra, 40g Mosaic, 20g BRU-1
FERMENT
Chill to 19C – pitch 1 pack of yeast
Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1
Wait 72 hours – raise to 22C
Wait 72 hours – chill to 15C
Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C
Wait 48 hours – transfer to keg
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-09-12 16:25 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
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