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New England IPA v1.0

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16.41 liters
Post Boil Size: 11.37 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alexander C. Whitehead
No Chill: 20 minute extended hop boil time
Calories: 347 calories (Per 500ml)
Carbs: 36.2 g (Per 500ml)

Created: Tuesday August 21st 2012

48. Momonga NZ

by Erbic

OG: 1.060 FG: 1.012 ABV: 6.3% IBU: 33

Original Gravity:

1.074

Final Gravity:

1.019

ABV (standard):

7.2%

IBU (tinseth):

27.8

SRM (morey):

6.2

Mash pH

5.2

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.70 kg	Weyermann - Vienna Malt1.7 kg Vienna Malt	37	3.5	48.9%
1.70 kg	Weyermann - Pale Wheat1.7 kg Pale Wheat	36	2	48.9%
0.08 kg	Weyermann - Acidulated0.08 kg Acidulated	27	3.4	2.3%
3.48 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Magnum7 g Magnum Hops	Pellet	15	Boil	60 min	27.83	4.5%
25 g	Citra25 g Citra Hops	Pellet	11	Hop Stand at 75 °C	0 min		15.9%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Hop Stand at 75 °C	0 min		15.9%
25 g	Galaxy25 g Galaxy Hops	Pellet	14.25	Hop Stand at 75 °C	0 min		15.9%
25 g	Citra25 g Citra Hops	Pellet	11	Dry Hop	Day 0		15.9%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Dry Hop	Day 0		15.9%
25 g	Galaxy25 g Galaxy Hops	Pellet	14.25	Dry Hop	Day 0		15.9%
157 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Magnum (Pellet) 7 g Magnum (Pellet) Hops	27.83	4.5%
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	0	31.8%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops	0	31.8%
50 g	Galaxy (Pellet) 50 g Galaxy (Pellet) Hops	0	31.8%
157 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19.9 L	Infusion	--	67 °C	--
	Temperature	67 °C	67 °C	60 min
	Temperature	67 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use
1 each	Campden Tablets	Water Agt	Bottling
2 g	Gypsum	Water Agt	Mash
5 g	Calcium Chloride (anhydrous)	Water Agt	Mash

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 180 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 52.1 g Temp: 10 °C CO₂ Level: 2.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

1,363

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Brews

Public: Yup, Shared
Last Updated: 2025-03-01 01:17 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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