Method:BIAB Style:Specialty IPA: New England IPA Boil Time:60 min Batch Size:19 liters
(fermentor volume) Pre Boil Size:17 liters Post Boil Size:9 liters Pre Boil Gravity:1.080
(recipe based estimate)
Post Boil Gravity:1.151
(recipe based estimate)
Efficiency: 55%
(brew house) Calories:219 calories
(Per 330ml)
Carbs:22.8 g
(Per 330ml)
Batch size is a 5gal keg, fermeter liquid volume was 24L.
Base malt is Low Colour Maris Otter, I used Chit malt instead of Carafoam. I like oat bran instead of flakes, as it has more b-glucan. It was brewed raw, keeping the temp under 170F (75C) for the whole process. I added the second round of hops and lactose in the keg, as I found it fermented a bit too dry.
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Last Updated: 2019-12-21 12:35 UTC
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NEW Water Requirements:
Sabro Tripl3 0at Neipa
Equipment Profile Used
System Default
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Water Requirements:
Sabro Tripl3 0at Neipa
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Recipe Cost
€ (EUR)
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.
Gallons
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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