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#17 Neipa 3000

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Unknown Horse
Calories: 167 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Wednesday June 26th 2019

Mango DDH HAZZY IPA

by guilleweb

OG: 1.066 FG: 1.013 ABV: 7.0% IBU: 53

Hazy NEIPA Orange

by Mecheleir

OG: 1.052 FG: 1.012 ABV: 5.3% IBU: 54

Camino hacia El Dorado

by Joebeer_

OG: 1.063 FG: 1.015 ABV: 6.2% IBU: 48

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

48.7

SRM (morey):

4.2

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	German - Pale Ale4.2 kg Pale Ale	39	2.3	75.9%
0.50 kg	Torrified Wheat0.5 kg Torrified Wheat	36	2	9%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	9%
0.33 kg	Corn Sugar - Dextrose0.33 kg Corn Sugar - Dextrose	46	0.5	6%
5.53 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
22 g	Perle22 g Perle Hops	Pellet	8.2	Boil	60 min	21.52	4.8%
100 g	Azacca100 g Azacca Hops	Pellet	15	Whirlpool	30 min	6.82	21.6%
100 g	Citra100 g Citra Hops	Pellet	11	Whirlpool	30 min	5	21.6%
120 g	Mosaic120 g Mosaic Hops	Pellet	12.5	Dry Hop	6 days	6.82	26%
120 g	El Dorado120 g El Dorado Hops	Pellet	15.7	Dry Hop	6 days	8.56	26%
462 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
22 g	Perle (Pellet) 22 g Perle (Pellet) Hops	21.52	4.8%
100 g	Azacca (Pellet) 100 g Azacca (Pellet) Hops	6.82	21.6%
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	5	21.6%
120 g	Mosaic (Pellet) 120 g Mosaic (Pellet) Hops	6.82	26%
120 g	El Dorado (Pellet) 120 g El Dorado (Pellet) Hops	8.56	26%
462 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L	Steeping	--	65 °C	60 min
7 L	Sparge	--	78 °C	20 min
Starting Mash Thickness: 4 L/kg

Other Ingredients

Amount	Name	Type	Use
5 g	Epsom Salt	Water Agt	Mash
5 g	Calcium Chloride	Water Agt	Sparge
1.50 g	Epsom Salt	Water Agt	Sparge
1.50 g	Calcium Chloride	Water Agt	Mash
3 g	Lactic acid	Water Agt	Mash

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.9 bar Temp: 5 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Neipa profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	5	125	100	150
Adding: 5 grams Calciumchloride (CaCl2) to the mash 5 grams Epsom salt (MgSO4) to the mash 1,5 grams Calciumchloride (CaCl2) to the sparge water 1,5 grams Epsom salt (MgSO4) to the sparge water 3 ml Lactic acid to mash, target pH 5.34
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

288

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Brews

Public: Yup, Shared
Last Updated: 2019-07-08 11:47 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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