Snobbery NEIPA (1st Attempt)

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

Original Gravity:

1.045

Final Gravity:

1.011

ABV (standard):

4.5%

IBU (tinseth):

36.7

SRM (morey):

3.2

Mash pH

n/a

Cost

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	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	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

Show Summary View

Amount	Variety	IBU	Bill %
4.50 oz	Citra (Pellet) 4.4999999897066 oz Citra (Pellet) Hops	20.6	40.9%
5.50 oz	Amarillo (Pellet)	16.1	50%
1 oz	Citra (Leaf/Whole)		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: 1458
Brew Count: 0
Last Updated: 2020-05-07 21:57 UTC

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