View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Dead Ringer New England Style

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Northern Brewer
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Sunday January 15th 2017

Original Gravity:

1.063

Final Gravity:

1.013

ABV (standard):

6.6%

IBU (tinseth):

42.0

SRM (morey):

9.1

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.15 lb	Liquid Malt Extract - Light9.15 lb Liquid Malt Extract - Light	35	4	90.1%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	9.9%
10.15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	60 min	16.79	12.5%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	20 min	10.17	12.5%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	5 min	6.69	25%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Boil	0 min		25%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	8.37	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Centennial (Pellet)	33.65	75%
1 oz	Mosaic (Pellet)	8.37	25%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc Tablet		Fining	Boil	20 min.
1 tsp	Yeast Nutrient		Other	Boil	20 min.

Yeast

GigaYeast - Vermont IPA Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 241 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Fort Collins, CO, USA 2008

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
17	2	3	3	4	44
Used 1g Chalk/Calcium Carbonate, 2g Gypsum, and 5g Calcium Chloride (after steeping 1# Caramel 40) to the water, and before adding extract (before the boil). I'm not sure if this will affect the beer since this was an extract batch and had no mash. I measured a pH of 5.2 after steeping grain and adding Water Salts.
Mash Chemistry and Brewing Water Calculator

Notes

Due to a bad thermometer, I cooled the finished wort to 45-50 degrees F. I moved the wort to a 6 gal carboy and put a ferm-wrap on it before pitching the yeast. At 57F, I aerated with oxygen for about 1 minute and pitched a mason jar of Vermont IPA yeast that had been siting in a fridge for about 1 month. I let the yeast sit out the day before brew day. There was about a finger nail's worth of yeast sediment on the bottom of the jar. I did not decant nor make a starter for this beer, though I probably should have.

I pulled about 5.5 gal of wort into the fermentor with about 0.25 gal of wort left on the bottom of the fermentor, which I used to grow up a different yeast for a different beer. I got an OG reading of 1.058.

Last Updated and Sharing

723

Views

Brews

Public: Yup, Shared
Last Updated: 2017-01-16 20:17 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!