NEPA 1

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16.9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Francis St-Louis
Calories: 163 calories (Per )
Carbs: 16.7 g (Per )

Created: Thursday August 22nd 2019

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.2%

IBU (tinseth):

40.8

SRM (morey):

5.0

Mash pH

5.5

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Canadian - Pale 2-Row2.5 kg Pale 2-Row	36	1.75	61.7%
800 g	Briess - Wheat Malt, White800 g Wheat Malt, White	39.1	2.5	19.8%
500 g	German - Pilsner500 g Pilsner	38	1.6	12.3%
150 g	Canadian - Honey Malt150 g Honey Malt	37	25	3.7%
100 g	German - Acidulated Malt100 g Acidulated Malt	27	3.4	2.5%
4,050 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	Boil at 95 °C	30 min	15.93	3.8%
28 g	Simcoe28 g Simcoe Hops	Pellet	12.7	Whirlpool	15 min	11.11	10.5%
28 g	El Dorado28 g El Dorado Hops	Pellet	15.7	Whirlpool	15 min	13.74	10.5%
100 g	Galaxy100 g Galaxy Hops	Pellet	14.25	Dry Hop	3 days		37.6%
100 g	Simcoe100 g Simcoe Hops	Pellet	12.7	Dry Hop	3 days		37.6%
266 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
138 g	Simcoe (Pellet) 138 g Simcoe (Pellet) Hops	27.04	51.9%
28 g	El Dorado (Pellet) 28 g El Dorado (Pellet) Hops	13.74	10.5%
100 g	Galaxy (Pellet) 100 g Galaxy (Pellet) Hops		37.6%
266 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	67 °C	45 min

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 262 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Distilled water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
78	6	22	140	99	0
Mash Chemistry and Brewing Water Calculator

Notes

For the dry hop, in order to achieve biotransformation, the first batch of Dry hop will be thrown in during active fermentation at day 2 or 3.

The remaining dry hop addition) will be added at completion of fermentation and held for 3 to 4 days before transfer to keg.

First attempt at split temperature hop stand. 1/2 at 170, 1/2 at 120.

View Count: 324
Brew Count: 1
Last Updated: 2019-09-09 15:50 UTC

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