New England IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 50.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Tuesday March 3rd 2020

New England IPA

by Wolf Pack Brewing

OG: 1.070 FG: 1.018 ABV: 6.8% IBU: 58

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.1%

IBU (tinseth):

54.5

SRM (daniels):

9.4

Mash pH

5.6

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	American - Pale 2-Row12 kg Pale 2-Row	37	1.8	75%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	7.5%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	7.5%
1 kg	American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt)	33	1.8	6.3%
0.60 kg	Rice Hulls0.6 kg Rice Hulls	0	0	3.8%
16 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	First Wort	0 min	6.78	1.4%
10 g	Citra10 g Citra Hops	Pellet	11	First Wort	0 min	5.96	1.4%
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	First Wort	0 min	6.89	1.4%
15 g	Mosaic15 g Mosaic Hops	Pellet	12.5	Whirlpool at 93 °C	40 min	3	2.2%
15 g	Citra15 g Citra Hops	Pellet	11	Whirlpool at 93 °C	40 min	2.64	2.2%
15 g	Simcoe15 g Simcoe Hops	Pellet	12.7	Whirlpool at 93 °C	40 min	3.05	2.2%
35 g	Mosaic35 g Mosaic Hops	Pellet	12.5	Whirlpool at 88 °C	30 min	3.33	5.1%
35 g	Citra35 g Citra Hops	Pellet	11	Whirlpool at 88 °C	30 min	2.93	5.1%
35 g	Simcoe35 g Simcoe Hops	Pellet	12.7	Whirlpool at 88 °C	30 min	3.38	5.1%
45 g	Mosaic45 g Mosaic Hops	Pellet	12.5	Whirlpool at 82 °C	20 min	3.71	6.5%
45 g	Citra45 g Citra Hops	Pellet	11	Whirlpool at 82 °C	20 min	5.94	6.5%
45 g	Simcoe45 g Simcoe Hops	Pellet	12.7	Whirlpool at 82 °C	20 min	6.86	6.5%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	8 days		7.2%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	8 days		7.2%
50 g	Simcoe50 g Simcoe Hops	Pellet	12.7	Dry Hop	8 days		7.2%
75 g	Mosaic75 g Mosaic Hops	Pellet	12.5	Dry Hop	4 days		10.9%
75 g	Citra75 g Citra Hops	Pellet	11	Dry Hop	4 days		10.9%
75 g	Simcoe75 g Simcoe Hops	Pellet	12.7	Dry Hop	4 days		10.9%
690 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
230 g	Mosaic (Pellet) 230 g Mosaic (Pellet) Hops	16.82	33.3%
230 g	Citra (Pellet) 230 g Citra (Pellet) Hops	17.47	33.3%
230 g	Simcoe (Pellet) 230 g Simcoe (Pellet) Hops	20.18	33.3%
690 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
38.5 L	Strike	69 °C	65 °C	90 min
45.98 L	Sparge	76 °C	76 °C	45 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5.50 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
4 g	Baking Soda	Water Agt	Mash	0 min.
4 g	Epsom Salt	Water Agt	Mash	0 min.
20 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
8 g	Gypsum	Water Agt	Mash	0 min.

Yeast

White Labs - White Labs - Coastal Haze Yeast WLP067

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 298 B cells required

$ 0.00 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

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

View Count: 1498
Brew Count: 1
Last Updated: 2020-03-28 00:23 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!