NEIPA 3 Beer Recipe | All Grain Specialty IPA: New England IPA by peterschill | Brewer's Friend
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NEIPA 3

349 calories 37 g 660 ml
Beer Stats
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
14.0 °P
3.8 °P
5.5%
50.4
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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 Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
15 g Lactic acid Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Mash 0 min.
 
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

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