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NEIPA 3

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50.6 liters
Post Boil Size: 45.15 liters
Pre Boil Gravity: 12.5 °P (recipe based estimate)
Post Boil Gravity: 14.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Schill
Hop Utilization: 89%
Calories: 349 calories (Per 660ml)
Carbs: 37 g (Per 660ml)

Created: Wednesday May 19th 2021

Original Gravity:

14.0 °P

Final Gravity:

3.8 °P

ABV (standard):

5.5%

IBU (tinseth):

50.4

SRM (morey):

4.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	Rahr - Standard 2-Row9 kg Standard 2-Row	36.8	1.8	75%
1 kg	Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT	38.1	3.5	8.3%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	8.3%
1 kg	Munich1 kg Munich	37	6	8.3%
12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Loral60 g Loral Hops	Pellet	11.75	Boil	60 min	37.7	33.3%
30 g	Citra30 g Citra Hops	Pellet	11	Boil	15 min	8.76	16.7%
30 g	Citra30 g Citra Hops	Pellet	11	Hop Stand	0 min	3.93	16.7%
60 g	Mosaic60 g Mosaic Hops	Pellet	12.5	Dry Hop	3 days		33.3%
180 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Loral (Pellet) 60 g Loral (Pellet) Hops	37.7	33.3%
60 g	Citra (Pellet) 60 g Citra (Pellet) Hops	12.69	33.4%
60 g	Mosaic (Pellet) 60 g Mosaic (Pellet) Hops		33.3%
180 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
60 L	BIAC	Infusion	67 °C	67 °C	60 min
	Mash out	Temperature	67 °C	76 °C	10 min
Starting Mash Thickness: 5.9 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash
5 g	Gypsum	Water Agt	Mash
15 g	Lactic acid	Water Agt	Mash
2 each	Whirlfloc	Water Agt	Mash

Yeast

BSI - A-18 London Ale III

Amount:	2 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 294 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.66 bar Temp: 2 °C CO₂ Level: 2.45 Volumes

Target Water Profile

Calgary

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

Notes

Diacetyl rest to 21 degrees after fermentation starts to decrease

Last Updated and Sharing

379

Views

Brews

Public: Yup, Shared
Last Updated: 2024-05-23 16:21 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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