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Wolf Pack Brewing NEIPA

213 calories 22 carbs
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Thursday January 30th 2020
1.064
1.016
6.31%
39
9.63
5.61
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg New Zealand - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 75%
500 g Flaked Wheat500 g Flaked Wheat 34 2 8.3%
500 g New Zealand - Rolled Oats500 g Rolled Oats 12.4 1.4 8.3%
500 g American - Carapils (Dextrine Malt)500 g Carapils (Dextrine Malt) 33 1.8 8.3%
6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 First Wort   7.89 1.8%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 First Wort   9.1 1.8%
5 g Nelson Sauvin5 g Nelson Sauvin Hops Pellet 12.5 First Wort   8.96 1.8%
5 g Citra5 g Citra Hops Pellet 11 Whirlpool at 85 °C 40 min 1.1 1.8%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 Whirlpool at 85 °C 40 min 1.27 1.8%
5 g Nelson Sauvin5 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 85 °C 40 min 1.25 1.8%
15 g Citra15 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 2.87 5.3%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 30 min 3.31 5.3%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 80 °C 30 min 3.26 5.3%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 75 °C 20 min 7%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Whirlpool at 75 °C 20 min 7%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 75 °C 20 min 7%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 8 days 7%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Dry Hop 8 days 7%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 8 days 7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 4 days 10.5%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 10.5%
30 g Nelson Sauvin30 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 4 days 10.5%
 
Mash Guidelines
Amount Description Type Temp Time
14.5 L Strike 65 °C 60 min
25.4 L Sparge 76 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2.25 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
2 g Baking Soda Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 154 78 25
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
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 10.08 40.3  
Strike water volume at mash thickness of 1.43764 qt/lb 4.75 19  
Remaining sparge water volume 5.33 21.3  
Grain absorption losses -3.31 -13.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.53 26.1  
Boil off losses -1.5 -6  
Hops absorption losses -0.01 -0  
Amount going into fermentor 5.02 20.1  
Total: 10.08 40.3
 
Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

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  • Last Updated: 2020-01-31 20:47 UTC