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Pink Boots NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 61 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 239 calories (Per 500ml)
Carbs: 20.8 g (Per 500ml)

Created: Tuesday April 23rd 2024

Pineapple & mango milkshake ipa

by Rob485

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Pineapple & mango milkshake ipa

by ChrisHam

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Biggie Juice ( PHBS V.2)

by Jake6058

OG: 1.059 FG: 1.016 ABV: 5.7% IBU: 26

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

29.4

SRM (morey):

4.4

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Dingemans - Pilsen2.5 kg Pilsen	36.8	1.7	42%
1.50 kg	Muntons - Maris Otter1.5 kg Maris Otter	38	2.3	25.2%
0.75 kg	Flaked Oats0.75 kg Flaked Oats	33	2.2	12.6%
0.75 kg	Flaked Wheat0.75 kg Flaked Wheat	34	2	12.6%
0.25 kg	Weyermann - CARABELGE0.25 kg CARABELGE	34	13.6	4.2%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	3.4%
5.95 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Yakima Pink Boots Blend40 g Yakima Pink Boots Blend Hops	Pellet	11.5	Boil at 100 °C	10 min	17.42	12.7%
50 g	Yakima Pink Boots Blend50 g Yakima Pink Boots Blend Hops	Pellet	11.5	Boil at 100 °C	5 min	11.97	15.9%
50 g	Yakima Pink Boots Blend50 g Yakima Pink Boots Blend Hops	Pellet	11.5	Hop Stand at 70 °C	20 min		15.9%
75 g	Yakima Pink Boots Blend75 g Yakima Pink Boots Blend Hops	Pellet	11.5	Dry Hop (High Krausen) at 19 °C	Day 3		23.8%
100 g	Yakima Pink Boots Blend100 g Yakima Pink Boots Blend Hops	Pellet	11.5	Dry Hop at 19 °C	Day 10		31.7%
315 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
315 g	Yakima Pink Boots Blend (Pellet)		29.39	100%
315 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Strike	--	66 °C	55 min
	Temperature	--	73 °C	5 min
5 L	Sparge	--	77 °C	--
Starting Mash Thickness: 4.6 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Yeast Nutrient		Other	Boil	3 min.

Yeast

Lallemand - Verdant IPA

Amount:	11 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.75 bar Temp: 3 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
140	25	45	140	65	45

Mash Chemistry and Brewing Water Calculator

Notes

Fermentation schedule:
Start fermenting at 18°C.
Day 2 go to 19°C.
Day 3 go to 19.5°C and add 1st Dry Hop (High Krausen).
Day 8 pull out 1st Dry Hop, and add 2nd DryHop. Purge the ferementor head with CO2.
Day 10 go to 21°C for DA rest for 48 hours.
Day 14 transfer in brite tank, and slowly cool down to 2°C
Day 15 carbonate 24 hours at 25 PSI.
Day 16 reduce CO2 to serving pressure 10-12 PSI.

OG: 1.050
FG: 1.010
ABV: 5.25%

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-30 14:40 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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