Eldorado and Cashmere NEIPA

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)

Created: Friday February 5th 2021

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.5%

IBU (tinseth):

57.6

SRM (morey):

4.5

Mash pH

5.9

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Crisp Malting - Finest Maris Otter3.5 kg Finest Maris Otter	38	3	77.8%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	11.1%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	11.1%
4.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	El Dorado100 g El Dorado Hops	Pellet	15.7	Hop Stand	0 min	37.39	25%
100 g	Charles Faram - Cashmere100 g Cashmere Hops	Pellet	8.5	Hop Stand	0 min	20.24	25%
50 g	El Dorado50 g El Dorado Hops	Pellet	15.7	Dry Hop (High Krausen)	0 days		12.5%
50 g	Charles Faram - Cashmere50 g Cashmere Hops	Leaf/Whole	8.5	Dry Hop (High Krausen)	0 days		12.5%
50 g	El Dorado50 g El Dorado Hops	Pellet	15.7	Dry Hop	0 days		12.5%
50 g	Charles Faram - Cashmere50 g Cashmere Hops	Pellet	8.5	Dry Hop	0 days		12.5%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	El Dorado (Pellet) 200 g El Dorado (Pellet) Hops	37.39	50%
150 g	Charles Faram - Cashmere (Pellet) 150 g Cashmere (Pellet) Hops	20.24	37.5%
50 g	Charles Faram - Cashmere (Leaf/Whole) 50 g Cashmere (Leaf/Whole) Hops		12.5%
400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.5 L	Strike	71 °C	65 °C	60 min
7 L	Fly Sparge	75 °C	75 °C	--
Starting Mash Thickness: 5 L/kg Starting Grain Temp: 15 °C

Yeast

Mangrove Jack - Mangrove Jack - Hop Head

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	High
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Martin's Water Profile

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

Notes

Water Treatment: Chloride forward. All hydrochoric acid to reduce alkalinity down to c20. alkalinity measured at 200, so use 1.8ml/L of HCl.

Put hops in a bag in the fermenter for the dry hops.

8g of calcium chloride into the boil at 30 minutes to support the yeast.

Mash pH 5.3

Mash out for 10 minutes at 75C

preboil 28L at 1044

21Lt is fermenter at 1049. hop losses significant. 73% brewhouse

10/2/21 - 1018
finished at 1014. givine 4.5%

View Count: 316
Brew Count: 0
Last Updated: 2021-02-18 13:45 UTC

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