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NEIPA #1

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)

Created: Sunday April 14th 2019

Original Gravity:

1.064

Final Gravity:

1.016

ABV (standard):

6.3%

IBU (tinseth):

13.4

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Golden Promise8 lb Golden Promise	37	3	57.1%
3 lb	Briess - Carapils Malt3 lb Carapils Malt	34.5	1.5	21.4%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	21.4%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	CTZ0.5 oz CTZ Hops	Pellet	15.5	Boil	15 min	13.43	3.4%
0.50 oz	CTZ0.5 oz CTZ Hops	Pellet	15.5	Boil	0 min		3.4%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Whirlpool at 180 °F	0 min		20.7%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Whirlpool at 151 °F	0 min		20.7%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop at 109 °F	1 days		20.7%
4.50 oz	Citra4.5 oz Citra Hops	Pellet	11	Dry Hop at 60 °F	9 days		31%
14.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	CTZ (Pellet) 0.99999999771257 oz CTZ (Pellet) Hops	13.43	6.8%
9 oz	Mosaic (Pellet)	0	62.1%
4.50 oz	Citra (Pellet) 4.4999999897066 oz Citra (Pellet) Hops		31%
14.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22.8 qt	%100 RO	Infusion	--	153 °F	60 min
18.2 qt	Dunk sparge to preboil volume	Sparge	--	73 °F	20 min
Starting Mash Thickness: 1.3 qt/lb

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.5 oz Temp: 39 °F CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	0	0	130	130	0
100% RO 10 gallons treated with Gypsum 3.5g/5 gallons and CaCl 6g/5 gallons
Mash Chemistry and Brewing Water Calculator

Notes

-Add water additions to strike and sparge water (10gal)

        - check notes on water additions<br />

-Mash in at 153 with 6 gallons for 60 min.
-Check mash pH (~5.3 - 5.4) and adjust with Lactic Acid
-Dunk sparge with remaining water to reach preboil volume (7.5gal)
-15 min .05 oz CTZ
-Flame out .05 oz CTZ
-WP additions at 180 (3oz Mosaic)
-WP additions at 150 (3oz Mosaic)
-5.75 gal into fermentor
-Cool to 66 and pitch yeast. Let free rise to 68 for 3 days.
-Dry hop additions after 24hr fermentation (3oz Mosaic)
-Free rise to 72 for 5 days
-Transfer to keg on day 9 with 5oz Citra keg hop
-Carb per usual

Last Updated and Sharing

234

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Brews

Public: Yup, Shared
Last Updated: 2019-06-19 02:29 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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