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Wolf Pack Brewing NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Thursday January 30th 2020

Naboo NEIPA aka Jedi juice clone

by Kenks

OG: 1.070 FG: 1.017 ABV: 7.0% IBU: 36

Hazy IPA DDH

by guilleweb

OG: 1.067 FG: 1.013 ABV: 7.1% IBU: 37

Juicedratic Equation

by HopMantis Brewing Co

OG: 1.067 FG: 1.016 ABV: 6.7% IBU: 32

Original Gravity:

1.064

Final Gravity:

1.016

ABV (standard):

6.3%

IBU (tinseth):

39.0

SRM (daniels):

9.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	New Zealand - American Ale Malt4.5 kg American Ale Malt	37.3	2.54	75%
500 g	Flaked Wheat500 g Flaked Wheat	34	2	8.3%
500 g	New Zealand - Rolled Oats500 g Rolled Oats	12.4	1.4	8.3%
500 g	American - Carapils (Dextrine Malt)500 g Carapils (Dextrine Malt)	33	1.8	8.3%
6,000 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Citra5 g Citra Hops	Pellet	11	First Wort	0 min	7.89	1.8%
5 g	Simcoe5 g Simcoe Hops	Pellet	12.7	First Wort	0 min	9.1	1.8%
5 g	Nelson Sauvin5 g Nelson Sauvin Hops	Pellet	12.5	First Wort	0 min	8.96	1.8%
5 g	Citra5 g Citra Hops	Pellet	11	Whirlpool at 85 °C	40 min	1.1	1.8%
5 g	Simcoe5 g Simcoe Hops	Pellet	12.7	Whirlpool at 85 °C	40 min	1.27	1.8%
5 g	Nelson Sauvin5 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 85 °C	40 min	1.25	1.8%
15 g	Citra15 g Citra Hops	Pellet	11	Whirlpool at 80 °C	30 min	2.87	5.3%
15 g	Simcoe15 g Simcoe Hops	Pellet	12.7	Whirlpool at 80 °C	30 min	3.31	5.3%
15 g	Nelson Sauvin15 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 80 °C	30 min	3.26	5.3%
20 g	Citra20 g Citra Hops	Pellet	11	Whirlpool at 75 °C	20 min		7%
20 g	Simcoe20 g Simcoe Hops	Pellet	12.7	Whirlpool at 75 °C	20 min		7%
20 g	Nelson Sauvin20 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 75 °C	20 min		7%
20 g	Citra20 g Citra Hops	Pellet	11	Dry Hop	8 days		7%
20 g	Simcoe20 g Simcoe Hops	Pellet	12.7	Dry Hop	8 days		7%
20 g	Nelson Sauvin20 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop	8 days		7%
30 g	Citra30 g Citra Hops	Pellet	11	Dry Hop	4 days		10.5%
30 g	Simcoe30 g Simcoe Hops	Pellet	12.7	Dry Hop	4 days		10.5%
30 g	Nelson Sauvin30 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop	4 days		10.5%
285 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
95 g	Citra (Pellet) 95 g Citra (Pellet) Hops	11.86	33.4%
95 g	Simcoe (Pellet) 95 g Simcoe (Pellet) Hops	13.68	33.4%
95 g	Nelson Sauvin (Pellet) 95 g Nelson Sauvin (Pellet) Hops	13.47	33.4%
285 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.5 L	Strike	71 °C	65 °C	60 min
25.4 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
2.25 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
2 g	Baking Soda	Water Agt	Mash	0 min.
2 g	Epsom Salt	Water Agt	Mash	0 min.
10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Hazy IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
116	4	14	154	78	25
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator

Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Last Updated and Sharing

964

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Brews

Public: Yup, Shared
Last Updated: 2020-01-31 20:47 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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