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new base for NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 18.38 gallons
Post Boil Size: 16.51 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 82% (brew house)
Source: edward j fannig
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Wednesday March 31st 2021

Hazy Orang IPA

by GolF

OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

Original Gravity:

1.080

Final Gravity:

1.020

ABV (standard):

8.0%

IBU (tinseth):

25.0

SRM (morey):

4.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row	37	1.2	44.1%
10 lb	Proximity - Malted Oats10 lb Malted Oats	29.9	2.5	29.4%
5 lb	Franco-Belges - Pilsen Malt5 lb Pilsen Malt	39	1.7	14.7%
4 lb	Flaked Barley4 lb Flaked Barley	32	2.2	11.8%
34 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	El Dorado2 oz El Dorado Hops	Pellet	11.9	Boil	5 min	6.15	10.5%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	11.7	Boil	5 min	3.02	5.3%
4 oz	El Dorado4 oz El Dorado Hops	Pellet	11.9	Boil	0 min		21.1%
4 oz	Mosaic4 oz Mosaic Hops	Pellet	11.7	Boil	0 min		21.1%
4 oz	Yakima Valley Hops - Idaho 74 oz Idaho 7 Hops	Pellet	12.5	Whirlpool at 170 °F	0 min	8.11	21.1%
4 oz	El Dorado4 oz El Dorado Hops	Pellet	11.9	Whirlpool at 170 °F	0 min	7.72	21.1%
19 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 oz	El Dorado (Pellet)	13.87	52.7%
5 oz	Mosaic (Pellet)	3.02	26.4%
4 oz	Yakima Valley Hops - Idaho 7 (Pellet)	8.11	21.1%
19 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.35 gal		Strike	160 °F	152 °F	60 min
Starting Mash Thickness: 2.1 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 tsp	Epsom Salt	Water Agt	Mash	1 hr.
2.50 tsp	Gypsum	Water Agt	Mash	1 hr.
2.50 tsp	Salt	Water Agt	Mash	1 hr.
5 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A44 Kveiking

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Low
Optimum Temp:	75 - 97 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 307 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

* Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
111.2	6.5	90.6	277.2	106.1	0
epsom and pickling salts were added to the boil along with the acid
Mash Chemistry and Brewing Water Calculator

Notes

I used Oat malt and flaked barley
Lactose 2# at end of boil

Add LACTIC ACID at start of boil ... 5 ml

This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in.

split batch verdant and Kvieking at 90=
Dry hop1 with Kvieking 2 days post pitch, 1 ounce Idaho 7, 2 ounce mosaic
Dry hop2 I oz I7, 3 ounces of Mosaic

Kegged Keiviking on 7/12 and the sample was pretty dern good. It has a firm bitterness that I was not expecting... It may be hop burn. It'll carb up it'll get another sample.

Verdant finished at 1.026 for 7.1%. sample was awesome.
Dry hops 3 oz El D, 2oz Mosaic, 1oz Citra @57

Last Updated and Sharing

256

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Brews

Public: Yup, Shared
Last Updated: 2021-07-17 18:11 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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