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Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:

5.00 (1 Review)

Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)

Created: Thursday January 20th 2022

Deadcrush NEIPA

by ddddddd

OG: 1.061 FG: 1.018 ABV: 5.6% IBU: 45

Original Gravity:

1.062

Final Gravity:

1.013

ABV (standard):

6.5%

IBU (tinseth):

50.7

SRM (morey):

4.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 kg	US - Pale 2-Row2.75 kg Pale 2-Row	37	1.8	57.9%
0.75 kg	Viking - Wheat Malt0.75 kg Wheat Malt	38	2.5	15.8%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	10.5%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	10.5%
0.25 kg	United Kingdom - Dextrine Malt0.25 kg Dextrine Malt	33	1.8	5.3%
4.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Nectaron100 g Nectaron Hops	Pellet	10.1	Whirlpool at 80 °C	30 min	20.83	24%
50 g	Yakima Valley Hops - Loral (10.5 AA)	Pellet	10.5	Whirlpool at 80 °C	30 min	10.83	12%
50 g	Yakima Valley Hops - LUPOMAX Citra (18.5 AA)	Pellet	18.5	Whirlpool at 80 °C	30 min	19.08	12%
50 g	Yakima Valley Hops - Loral (10.5 AA)	Pellet	10.5	Dry Hop (High Krausen) at 20 °C	Day 2		12%
50 g	Yakima Valley Hops - NZ Nelson Sauvin50 g NZ Nelson Sauvin Hops	Pellet	12	Dry Hop (High Krausen) at 20 °C	Day 2		12%
116 g	Yakima Valley Hops - Azacca116 g Azacca Hops	Pellet	13.8	Dry Hop (High Krausen) at 20 °C	Day 8		27.9%
416 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
100 g	Nectaron (Pellet) 100 g Nectaron (Pellet) Hops	20.83	24%
100 g	Yakima Valley Hops - Loral (10.5 AA) (Pellet)	10.83	24%
50 g	Yakima Valley Hops - LUPOMAX Citra (18.5 AA) (Pellet)	19.08	12%
50 g	Yakima Valley Hops - NZ Nelson Sauvin (Pellet) 50 g NZ Nelson Sauvin (Pellet) Hops		12%
116 g	Yakima Valley Hops - Azacca (Pellet) 116 g Azacca (Pellet) Hops		27.9%
416 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	68 °C	68 °C	50 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Ascorbic Acid	Water Agt	Mash	50 min.
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	50 min.
1 each	Campden Tablet	Water Agt	Mash	50 min.
1 g	Gypsum	Water Agt	Mash	50 min.
1.50 ml	Lactic acid	Water Agt	Mash	40 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
3 ml	Lactic acid	Water Agt	Primary	1 days
0.10 each	Ascorbic Acid	Water Agt	Bottling	10 days

Yeast

Lallemand - Verdant IPA

Amount:	0.50 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

Mangrove Jack - Hophead M66

Amount:	0.50 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 66.5 g Temp: 20 °C CO₂ Level: 1.9 Volumes

Target Water Profile

Tbilisi Saburtalo

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
141.4	6	7	147.7	44.9	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash PH will be around 5.35. Add 3ml of lactic acid to the fermenter to compensate for the hops bringing the PH up significantly.

A bit of Frankenstein beer made with what I had left. Lots of hops in the whirlpool directly added to the wort so filtered with a fine sieve.

Recipe Photos

Last Updated and Sharing

1,414

Views

Brews

Public: Yup, Shared
Last Updated: 2022-07-05 07:01 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

Discussion about this recipe:

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Dai Kide • 01/21/2022 at 03:08pm

5 of 5

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