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Dbl batch - NEIPA Juicy-G Mango Dec 6

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 53.4 liters
Post Boil Size: 48.41 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
No Chill: 20 minute extended hop boil time
Calories: 607 calories (Per 1L)
Carbs: 62.2 g (Per 1L)

Created: Monday November 23rd 2020

Stigbergets West Coast IPA klon

by Jupiters Bryggkollektiv

OG: 1.059 FG: 1.013 ABV: 6.0% IBU: 34

Mujoose #29

by Wolf Pack Brewing

OG: 1.068 FG: 1.018 ABV: 6.6% IBU: 36

Smell of NEIPA in the evening

by Leif Arne

OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 34

Original Gravity:

1.065

Final Gravity:

1.016

ABV (standard):

6.4%

IBU (tinseth):

40.4

SRM (morey):

5.3

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.60 kg	United Kingdom - Maris Otter Pale5.6 kg Maris Otter Pale	38	3.75	42.3%
5.60 kg	Canadian - Pale 2-Row5.6 kg Pale 2-Row	36	1.75	42.3%
1.20 kg	Canadian - Pale Wheat1.2 kg Pale Wheat	36	2	9.1%
0.60 kg	Flaked Oats0.6 kg Flaked Oats	33	2.2	4.5%
0.25 kg	Flaked Barley0.25 kg Flaked Barley	32	2.2	1.9%
13.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	El Dorado28 g El Dorado Hops	Pellet	15.7	Boil	30 min	21.25	6.7%
112 g	El Dorado112 g El Dorado Hops	Pellet	15.7	Whirlpool at 75 °C	10 min	19.12	26.7%
140 g	El Dorado140 g El Dorado Hops	Pellet	15.7	Dry Hop	3 days		33.3%
140 g	El Dorado140 g El Dorado Hops	Pellet	15.7	Dry Hop	3 days		33.3%
420 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
420 g	El Dorado (Pellet) 420 g El Dorado (Pellet) Hops		40.37	100%
420 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L	strike at 77C	Infusion	77 °C	68 °C	60 min
30 L	strike at 77C	Fly Sparge	77 °C	68 °C	15 min
Starting Mash Thickness: 2.3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	nutrients	Water Agt	Boil	15 min.
3,000 g	mango	Flavor	Secondary	6 days
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - DIPA Ale OYL-052

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium-low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 256 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Gilles' new NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	15	20	180	90	84
For 60L add: -5g Gypsum CaSO4 -6g Epsom salt MgSO4 -2g NaCl -12 CaCl
Mash Chemistry and Brewing Water Calculator

Notes

For 60L water add:
-5g Gypsum CaSO4
-6g Epsom salt MgSO4
-2g NaCl
-12 CaCl

Split batch:

1st with Omega DIPA
2nd with Omega Hornidal Kveik

First dry hop at day 4...or @ 70% attenuation

Second dry hop at secondary fermentation

Mango addition (Omega DIPA) at Day 14 with a transfer to a secondary:
3 kg of mango

Last Updated and Sharing

328

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Brews

Public: Yup, Shared
Last Updated: 2020-12-06 17:37 UTC

System Default

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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