Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide Beer Recipe | BIAB Specialty IPA: New England IPA by Dai Kide | Brewer's Friend

Perfectly Cromulent - Hazy IPA / NEIPA - Dai Kide

190 calories 18 g 330 ml
Beer Stats
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
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OG: 1.061 FG: 1.018 ABV: 5.6% IBU: 45

1.062
1.013
6.5%
50.7
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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)50 g Yakima Valley Hops - Loral (10.5 AA) Hops Pellet 10.5 Whirlpool at 80 °C 30 min 10.83 12%
50 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA)50 g Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18.5 Whirlpool at 80 °C 30 min 19.08 12%
50 g Yakima Valley Hops - Loral (10.5 AA)50 g Yakima Valley Hops - Loral (10.5 AA) Hops 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 68 °C 68 °C 50 min
 
Other Ingredients
Amount Name Cost 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.

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  • Public: Yup, Shared
  • Last Updated: 2022-07-05 07:01 UTC
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Dai Kide 01/21/2022 at 03:08pm
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