NEIPA

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

Original Gravity:

1.073

Final Gravity:

1.012

ABV (standard):

7.99%

IBU (tinseth):

22.43

SRM (morey):

5.58

Mash pH

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%

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Citra100 g Citra Hops	0.67	28.6%
100 g	Mosaic100 g Mosaic Hops	6.22	28.6%
100 g	Simcoe100 g Simcoe Hops	6.42	28.6%
50 g	Belma50 g Belma Hops	9.12	14.3%
350 g	Total

Mash Guidelines

Amount	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

Quick Water Requirements

Water	Gallons	Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units
Total mash water needed	13.09	52.4
Strike water volume at mash thickness of 1.61974 qt/lb	7.23	28.9
Remaining sparge water volume	5.86	23.4
Grain absorption losses	-4.47	-17.9
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	8.38	33.5
Boil off losses	-1.5	-6
Hops absorption losses	-0.01	-0
Amount going into fermentor	6.87	27.5
Total:	13.09	52.4

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.

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Last Updated: 2018-12-15 10:59 UTC