NEIPA - tired hands milkshake - Beer Recipe - Brewer's Friend

NEIPA - tired hands milkshake

184 calories 16.9 g
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Gabriel
Rating:
5.00 (4 Reviews)

Calories: 184 calories (Per )
Carbs: 16.9 g (Per )
Created: Wednesday August 31st 2016
1.056
1.011
5.9%
72.3
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 66.7%
2 lb American - White Wheat2 lb White Wheat 40 2.8 16.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.2%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 14.3 Boil 60 min 41.55 9.1%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 1 min 12.68 18.2%
2 oz El Dorado2 oz El Dorado Hops Leaf/Whole 15.7 Whirlpool 1 min 18.09 18.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 1 min 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 18.2%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 0 days 18.2%
11 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Infusion -- 154 °F 60 min
3.5 gal Sparge -- 172 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 min.
3.50 g Gypsum Water Agt Mash 1 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 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-
80 5 25 75 80 100
7 g Gypsum

2 g CaCL

1 g Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Notes

Update 2:
Dry hop schedule is first addition at 36-48 hours into fermentation (to scrub O2 and oil biotransformation) , next dirrctly in keg for aroma.

Update 1:
changed bemla+blueberyy to citra+apricot/peach
Changed to poland spring water, reduced gypsum from 3 to 1.5
Changed yeast to london III

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

View Count: 72787
Brew Count: 56
Last Updated: 2020-07-28 16:57 UTC

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