Snobbery NEIPA (1st Attempt) - Beer Recipe - Brewer's Friend

Snobbery NEIPA (1st Attempt)

148 calories 15.2 g
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Beer Stats
Method: Extract
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.009 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Rating:
5.00 (1 Review)

No Chill: 20 minute extended hop boil time
Calories: 148 calories (Per )
Carbs: 15.2 g (Per )
Created: Monday April 13th 2020
1.045
1.011
4.5%
36.7
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - DME Bavarian Wheat5 lb DME Bavarian Wheat - (late boil kettle addition) 44.6 3 71.4%
5 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pilsner1 lb Pilsner 37 1.8 14.3%
1 lb United Kingdom - Malted Naked Oats1 lb Malted Naked Oats 33 1.3 14.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 20 min 20.6 27.3%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 16.1 27.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Dry Hop 3 days 13.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 9.1%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 13.6%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Dry Hop 4 days 9.1%
11 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Brew day
1) Add 1 gal water to pot; bring to 165F.
2) Add grain bag with pilsner and oats. Mash for 60 min.
this will lower the PH to under 6 and the 2-row will convert the oats.
3) Remove grains add another 5 gal of water.
4) Bring temp back up to 170-180.
5) Add 6 oz of hops and wheat malt.
6) Hold temp for 20-30 min for hops to isomerize a bit and sanitize the wort; also prevents diacetyl production at this temp.

Transfer to Fermzilla
Add 2.5 oz dry hop on day 3
Remove trub and add 2.5 oz dry hops on day 6
Pressurized transfer to keg on day 10

View Count: 1603
Brew Count: 0
Last Updated: 2020-05-07 21:57 UTC

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