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tropic IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matthew Knoche
Hop Utilization: 96%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Saturday September 12th 2020

NEIPA #10: Tree House Dregs

by bradyt88

OG: 1.061 FG: 1.010 ABV: 6.7% IBU: 29

002 - Golden Haze IPA (Bru-1, Azacca, Sabro)

by Nebula Brewing

OG: 1.056 FG: 1.014 ABV: 5.6% IBU: 35

Rouge Batsquatch Clone

by TeslaCop

OG: 1.070 FG: 1.018 ABV: 6.8% IBU: 35

Original Gravity:

1.066

Final Gravity:

1.013

ABV (standard):

6.9%

IBU (tinseth):

33.0

SRM (morey):

4.7

Mash pH

5.5

Cost $

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Crisp Malting - Extra Pale Maris Otter8 lb Extra Pale Maris Otter	37.5	2	56.3%
2 lb	Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise	37	2.4	14.1%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	7%
0.50 lb	Crisp Malting - Pale Wheat Malt0.5 lb Pale Wheat Malt	38.7	2	3.5%
0.50 lb	Flaked Wheat0.5 lb Flaked Wheat	34	2	3.5%
2.20 lb	Rolled Oats2.2 lb Rolled Oats	33	2.2	15.5%
14.20 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Magnum (Pellet)	9.43	1.4%
7.25 oz	Citra (Pellet) 7.2499999834161 oz Citra (Pellet) Hops	10.19	50.1%
4 oz	Mosaic (Pellet)	8.68	27.7%
85.51 g	Yakima Valley Hops - BRU-1 (Pellet) 85.51457079 g BRU-1 (Pellet) Hops	4.67	20.8%
14.47 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Salt	Water Agt	Mash	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

RO Filtered water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	50	230	14	0
Mash Chemistry and Brewing Water Calculator

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

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Public: Yup, Shared
Last Updated: 2020-09-12 16:25 UTC

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 for

Gallons

Cost by

Final Yield

	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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tropic IPA

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