Avg. Perfect Northeast IPA (NEIPA) w/Amarillo #2

195 calories 20.4 g
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 195 calories (Per )
Carbs: 20.4 g (Per )
Created Monday May 13th 2019
1.059
1.015
5.87%
47.07
5.1
5.64
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 77.8%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 9.9%
0.33 lb Canadian - Honey Malt0.33 lb Honey Malt 37 25 2.3%
1.40 lb White Wheat1.4 lb White Wheat 31 3.5 9.9%
14.13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Amarillo (7.7 AA)1 oz Artisan - Amarillo (7.7 AA) Hops Pellet 7.7 Boil 10 min 8.71 7.1%
1 oz Artisan - Citra1 oz Artisan - Citra Hops Pellet 12.4 Boil 10 min 14.02 7.1%
1.50 oz Artisan - Amarillo (7.7 AA)1.5 oz Artisan - Amarillo (7.7 AA) Hops Pellet 7.7 Whirlpool at 170 °F 15 min 5.77 10.7%
1.50 oz Artisan - Citra1.5 oz Artisan - Citra Hops Pellet 12.4 Whirlpool at 170 °F 15 min 9.29 10.7%
1.50 oz Yakima Valley - Mosaic1.5 oz Yakima Valley - Mosaic Hops Pellet 12.4 Whirlpool at 170 °F 15 min 9.29 10.7%
1.50 oz Artisan - Amarillo (7.7 AA)1.5 oz Artisan - Amarillo (7.7 AA) Hops Pellet 7.7 Dry Hop at 68 °F 7 days 10.7%
1 oz Artisan - Citra1 oz Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F 7 days 7.1%
1 oz Yakima Valley - Mosaic1 oz Yakima Valley - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F 7 days 7.1%
1.50 oz Artisan - Amarillo (7.7 AA)1.5 oz Artisan - Amarillo (7.7 AA) Hops Pellet 7.7 Dry Hop at 68 °F 3 days 10.7%
1.50 oz Artisan - Citra1.5 oz Artisan - Citra Hops Pellet 12.4 Dry Hop at 68 °F 3 days 10.7%
1 oz Yakima Valley - Mosaic1 oz Yakima Valley - Mosaic Hops Pellet 12.4 Dry Hop at 68 °F 3 days 7.1%
14 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
5 g Ascorbic Acid Other Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
- A38 Juice (Nov. 2018)
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
- A38 Juice (Jan. 2019)
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 8.5 psi       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
162 11 90 242 155 64
Mash Water:
CaSO4 (Gypsum) - 4 grams
CaCl2 (Calcium Chloride) - 8 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 4.0 ml (for Mash pH ~5.5)
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, rack to the keg on Day 8 and force carb. through Day 10.

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

View Count: 159
Brew Count: 1
Last Updated: 2019-06-19 16:20 UTC

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