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NEIPA Too Much - Version 2

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 202 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)

Created: Tuesday April 7th 2020

JuleIPA 2022

by Ewibe

OG: 1.071 FG: 1.017 ABV: 7.1% IBU: 24

Original Gravity:

1.065

Final Gravity:

1.019

ABV (standard):

6.0%

IBU (tinseth):

27.2

SRM (morey):

6.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale	38	3.75	64.8%
0.50 kg	American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt)	33	1.8	7%
1.20 kg	Rolled Oats1.2 kg Rolled Oats	33	2.2	16.9%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	7%
0.10 kg	German - Acidulated Malt0.1 kg Acidulated Malt	27	3.4	1.4%
0.20 kg	Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.8%
7.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Kohatu20 g Kohatu Hops	Pellet	6.5	Boil	60 min	15.92	9.3%
25 g	Citra25 g Citra Hops	Pellet	11	Whirlpool at 80 °C	0 min	3.67	11.6%
25 g	Amarillo25 g Amarillo Hops	Pellet	8.6	Whirlpool at 80 °C	0 min	2.87	11.6%
25 g	Sabro25 g Sabro Hops	Pellet	14.2	Whirlpool at 80 °C	0 min	4.73	11.6%
40 g	Citra40 g Citra Hops	Pellet	11	Dry Hop	5 days		18.6%
40 g	Amarillo40 g Amarillo Hops	Pellet	8.6	Dry Hop	5 days		18.6%
40 g	Sabro40 g Sabro Hops	Pellet	14.2	Dry Hop	5 days		18.6%
215 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Kohatu (Pellet) 20 g Kohatu (Pellet) Hops	15.92	9.3%
65 g	Citra (Pellet) 65 g Citra (Pellet) Hops	3.67	30.2%
65 g	Amarillo (Pellet) 65 g Amarillo (Pellet) Hops	2.87	30.2%
65 g	Sabro (Pellet) 65 g Sabro (Pellet) Hops	4.73	30.2%
215 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L		Infusion	72 °C	67 °C	70 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	2 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 175.3 g Temp: 21 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).

Dry hop for 7 days. Make sure to blanket your fermentor with CO2 while you dry hop to minimize oxygen pickup. Consider adding the dry hops in two different additions, 3 days apart. Gently swirling the fermentor every couple of days is also helpful.

Last Updated and Sharing

283

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Brews

Public: Yup, Shared
Last Updated: 2020-04-08 01:38 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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