NEIPA

239 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Bradnam
Calories: 239 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Monday December 3rd 2018
1.073
1.012
7.99%
22.43
5.58
5.49
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg United Kingdom - Pale 2-Row6 kg Pale 2-Row 38 2.5 74.1%
0.5 kg United Kingdom - Munich0.5 kg Munich 37 6 6.2%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 12.3%
0.6 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 7.4%
8.1 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 13.3 Aroma at 100 °C 5 min 0.67 8.6%
30 g Mosaic30 g Mosaic Hops Pellet 12.4 Aroma 5 min 6.22 8.6%
30 g Simcoe30 g Simcoe Hops Pellet 12.8 Aroma 5 min 6.42 8.6%
50 g Belma50 g Belma Hops Leaf/Whole 12 Aroma 5 min 9.12 14.3%
70 g Citra70 g Citra Hops Pellet 13.3 Dry Hop 0 days 20%
70 g Mosaic70 g Mosaic Hops Pellet 12.4 Dry Hop 0 days 20%
70 g Simcoe70 g Simcoe Hops Pellet 12.8 Dry Hop 0 days 20%
 
Mash Guidelines
Amount Description Type Temp Time
27 L Infusion 65 °C 60 min
8.5 L Sparge 85 °C 30 min
Starting Mash Thickness: 3.38 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.17 g/l Gypsum Water Agt Mash 0 min.
0.5 g/l Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add lactic acid in mash if pH is off.
Mash Chemistry and Brewing Water Calculator
 
Notes

-Aroma hopping at flameout passing wort through a plate chiller and pumping it back around through hop spider until temperature reaches 25 ℃.

-Dry hop at 1.016 (for biotransformation) for about 5 days.

-Expect to lose about 1 litre to dry hopping.

-Keg and carbonate 19l to 2.4 levels of carbonation. Bottle remaining 4/5l.

-Chill Cornelius keg in chest freezer for a day to 0℃, connect to CO2 at 7.4 psi and leave for at least 5 days.

View Count: 49
Brew Count: 0
Last Updated: 2018-12-15 10:59 UTC

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