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Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 73.5 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benjamin Meyer
Calories: 143 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Monday July 24th 2023

Original Gravity:

1.047

Final Gravity:

1.010

ABV (standard):

4.9%

IBU (tinseth):

22.3

SRM (morey):

3.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
17.50 kg	German - Pale Ale17.5 kg Pale Ale	39	2.3	83.3%
2 kg	Flaked Oats2 kg Flaked Oats	33	2.2	9.5%
1 kg	German - Carapils1 kg Carapils	35	1.3	4.8%
0.50 kg	Maltodextrin0.5 kg Maltodextrin	39	0	2.4%
21 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Chinook100 g Chinook Hops	Pellet	13	Boil at 100 °C	30 min	22.26	11.1%
400 g	Yakima Valley Hops - NZ Waimea400 g NZ Waimea Hops	Pellet	13.9	Dry Hop at 10 °C	3 days		44.4%
400 g	Wai-iti400 g Wai-iti Hops	Pellet	3	Dry Hop at 10 °C	3 days		44.4%
900 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Chinook (Pellet) 100 g Chinook (Pellet) Hops	22.26	11.1%
400 g	Yakima Valley Hops - NZ Waimea (Pellet) 400 g NZ Waimea (Pellet) Hops		44.4%
400 g	Wai-iti (Pellet) 400 g Wai-iti (Pellet) Hops		44.4%
900 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
65 L	Strike	75 °C	67 °C	60 min
65 L	Sparge	--	--	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
45 g	Calcium Chloride (dihydrate)	Water Agt	Boil	1 hr.
5 g	Epsom Salt	Water Agt	Boil	1 hr.
9 g	Lactic acid	Water Agt	Mash	1 hr.
15 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	5.45 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 409 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Burgdorf, Bern, Switzerland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
160	0	0	170	80	0
https://www.youtube.com/watch?v=4lxKaf_MeSQ Target SG: 1.070 Mash Temp: 152-154 Yeast: London Ale III 2-Row - 85% Oats - 10% Carafoam - 5% 60 - Magnum - 20 IBU 20 - Citra + Simcoe + Amarillo - 5 IBU each 0 - Same as 20 minute addition Dry hop between 7 - 15 grams per liter with equal parts of the above to your taste preference. Ferment at 20 C with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 15 C, dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 0.67-1 bar. Cold crash to drop hop debris and package with closed pressure transfer.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-26 12:34 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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