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NEIPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Sunday April 12th 2020

Original Gravity:

1.065

Final Gravity:

1.013

ABV (standard):

6.9%

IBU (tinseth):

72.8

SRM (morey):

4.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	US - Pale 2-Row9 lb Pale 2-Row	37	1.8	70.6%
2 lb	United Kingdom - Golden Promise2 lb Golden Promise	37	3	15.7%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.8%
12 oz	Flaked Oats12 oz Flaked Oats	33	2.2	5.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Amarillo1.5 oz Amarillo Hops	Leaf/Whole	8.6	Boil	60 min	44.51	12.5%
1.50 oz	Amarillo1.5 oz Amarillo Hops	Leaf/Whole	8.6	Boil	0 min		12.5%
1 oz	Citra1 oz Citra Hops	Leaf/Whole	11	Hop Stand	0 min	8.24	8.3%
1 oz	Galaxy1 oz Galaxy Hops	Leaf/Whole	14.25	Hop Stand	0 min	10.67	8.3%
1 oz	Mosaic1 oz Mosaic Hops	Leaf/Whole	12.5	Hop Stand	0 min	9.36	8.3%
3 oz	Citra3 oz Citra Hops	Leaf/Whole	11	Dry Hop	0 days		25%
1.50 oz	Galaxy1.5 oz Galaxy Hops	Leaf/Whole	14.25	Dry Hop	0 days		12.5%
1.50 oz	Mosaic1.5 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop	0 days		12.5%
12 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Amarillo (Leaf/Whole)	44.51	25%
4 oz	Citra (Leaf/Whole)	8.24	33.3%
2.50 oz	Galaxy (Leaf/Whole)	10.67	20.8%
2.50 oz	Mosaic (Leaf/Whole)	9.36	20.8%
12 oz / $ 0.00

Yeast

GigaYeast - Vermont IPA Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 105 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

On brew day, mash in all the grains at 152 °F (67 °C) in 19.1 Quarts of water, and hold this temperature for 60 minutes. Sparge with 15.2 Quarts of 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-06-17 19:00 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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