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Showcase SeNeIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:

5.00 (2 Reviews)

Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)

Created: Friday January 25th 2019

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

44.0

SRM (morey):

7.2

Mash pH

5.2

Cost $

n/a

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Fermentation History

Target 65°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	United Kingdom - Maris Otter Pale3.75 lb Maris Otter Pale	38	3.75	47.5%
1.50 lb	American - Rye1.5 lb Rye	38	3.5	19%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	12.7%
1 lb	United Kingdom - Golden Naked Oats1 lb Golden Naked Oats	33	10	12.7%
0.40 lb	American - Caramel / Crystal 40L0.4 lb Caramel / Crystal 40L	34	40	5.1%
0.25 lb	American - Victory0.25 lb Victory	34	28	3.2%
7.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Ekuanot1 oz Ekuanot Hops	Pellet	15	Whirlpool at 212 °F	1 min	20.43	10%
1 oz	Yakima Valley Hops - Azacca1 oz Azacca Hops	Pellet	13.8	Whirlpool at 175 °F	45 min	7.52	10%
1 oz	Yakima Valley Hops - BRU-11 oz BRU-1 Hops	Pellet	14.4	Whirlpool at 175 °F	45 min	7.84	10%
1 oz	Ekuanot1 oz Ekuanot Hops	Pellet	15	Whirlpool at 175 °F	45 min	8.17	10%
1 oz	Yakima Valley Hops - Azacca1 oz Azacca Hops	Pellet	13.8	Dry Hop	7 days		10%
1 oz	Yakima Valley Hops - BRU-11 oz BRU-1 Hops	Pellet	14.4	Dry Hop	7 days		10%
1 oz	Ekuanot1 oz Ekuanot Hops	Pellet	15	Dry Hop	7 days		10%
1 oz	Yakima Valley Hops - Azacca1 oz Azacca Hops	Pellet	13.8	Dry Hop	3 days		10%
1 oz	Yakima Valley Hops - BRU-11 oz BRU-1 Hops	Pellet	14.4	Dry Hop	3 days		10%
1 oz	Citra1 oz Citra Hops	Pellet	12.5	Dry Hop	3 days		10%
10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Ekuanot (Pellet)	28.6	30%
3 oz	Yakima Valley Hops - Azacca (Pellet)	7.52	30%
3 oz	Yakima Valley Hops - BRU-1 (Pellet) 2.9999999931377 oz BRU-1 (Pellet) Hops	7.84	30%
1 oz	Citra (Pellet)		10%
10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.5 gal	Infusion	--	161 °F	60 min
3.5 gal	Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Calcium Chloride		Water Agt	Mash	1 hr.
5 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - DIPA Ale OYL-052

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium-low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 164 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	2	12	160	120	23
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

1,380

Views

Brews

Public: Yup, Shared
Last Updated: 2019-01-31 15:26 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:

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Filips • 02/18/2019 at 07:14pm

5 of 5

jim.kalogiratos@gmail.com • 09/01/2020 at 10:11pm

5 of 5

Ok crazy experiment time, tried this at suggested mashed at 72 c !

Which I was not aware destroys efficiency ... expecting 70% got under 60%

High mash = lots of non fermentable sugars ...Yeast efficiency dropped from 70 ish % to 51% (Used London III)

Expected finishing gravity of 1.013 became 1.019

So 4.2 ish % brew became 2.7 %

Ok despite all of that... It tastes pretty good ! There is almost enough body and mouthfeel to convince you it's a tasty beer. Feels like it's 90% there .. It's kinda amazing really. At this low Abv , I had to drop my the second dry hop of 90g as it's already a bit thin, sharp and spritzy.

Next time with the numbers dialed in I'll aim for 3.5% Abv and drop the mash temp to maybe 70 c. Taste and see if it can handle a second round of dry hops.

All in all it's a great recipe! The malt bill really makes up for the low abv.

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