New England Sesson IPA Beer Recipe | Partial Mash Specialty IPA: New England IPA | Brewer's Friend
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New England Sesson IPA

164 calories 15.2 g 12 oz
Beer Stats
Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.183 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday February 11th 2020
1.050
1.010
5.3%
49.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Bavarian Wheat6 lb LME Bavarian Wheat - (late boil kettle addition) 37.6 3 75%
1 lb Grain Millers - Flaked Oats1 lb Flaked Oats 34.6 1.5 12.5%
0.50 lb Grain Millers - Flaked White Wheat0.5 lb Flaked White Wheat 36 1.6 6.3%
7.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 19.8 10%
2 oz Cascade2 oz Cascade Hops Pellet 7 Whirlpool 0 min 9.53 20%
2 oz Azacca2 oz Azacca Hops Pellet 15 Whirlpool 0 min 20.43 20%
2 oz Azacca2 oz Azacca Hops Pellet 15 Dry Hop 4 days 20%
3 oz Azacca3 oz Azacca Hops Leaf/Whole 15 Dry Hop 3 days 30%
10 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Steeping 180 °F 160 °F 30 min
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.6 psi       Temp: 39 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

First Dry Hop - 2nd through 6 day of primary fermentation.

Second Dry Hop - Day 7 through Day 9 of secondary fermentation.

Beer was kegged on day 14 of secondary fermentation, cooled to 39 F for 24 hours and then force carbonated

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  • Public: Yup, Shared
  • Last Updated: 2020-07-12 18:15 UTC
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