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NE IPA X

269 calories 31.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Juan Di Paolo
Rating:
5.00 (1 Review)

Calories: 269 calories (Per 330ml)
Carbs: 31.3 g (Per 330ml)
Created: Friday June 5th 2020
1.086
1.027
7.8%
16.2
6.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Rolled Oats2.5 kg Rolled Oats 33 2.2 14.7%
2.50 kg BA Malt - Wheat Malt2.5 kg Wheat Malt 38 2 14.7%
9 kg BA Malt - Pale Ale9 kg Pale Ale 38 4 52.9%
1 kg BA Malt - Carapils1 kg Carapils 34 4 5.9%
1 kg Maltodextrin1 kg Maltodextrin - (late boil kettle addition) 39 0 5.9%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.9%
17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Yakima Valley Hops - NZ Nelson Sauvin80 g NZ Nelson Sauvin Hops Pellet 12 Hop Stand at 90 °C 30 min 7.8 11.8%
80 g Yakima Valley Hops - Simcoe80 g Simcoe Hops Pellet 12.9 Hop Stand at 90 °C 30 min 8.39 11.8%
80 g Yakima Valley Hops - NZ Nelson Sauvin80 g NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 19 °C 6 days 11.8%
80 g Yakima Chief Hops - Simcoe80 g Simcoe Hops Pellet 13.6 Dry Hop at 19 °C 6 days 11.8%
90 g Yakima Valley Hops - NZ Nelson Sauvin90 g NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 20 °C 3 days 13.2%
90 g Yakima Valley Hops - Idaho 790 g Idaho 7 Hops Pellet 12.5 Dry Hop at 20 °C 3 days 13.2%
90 g Yakima Chief Hops - Simcoe90 g Simcoe Hops Pellet 13.6 Dry Hop at 12 °C 1 days 13.2%
90 g Yakima Valley Hops - NZ Nelson Sauvin90 g NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 12 °C 1 days 13.2%
680 g / $ 0.00
 
Yeast
Vermont - VERMONT BERMONDSEY
Amount:
50 Milliliters
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 744 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 15 150 50 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 85 °C 69 °C 60 min
20 L Fly Sparge 80 °C 69 °C 45 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.7 L. Suggest reducing initial water volume to 44.08 L and adding 8.3 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 22.5
Mash volume with grains (equipment estimates 31.6 L) 32.4
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 45.8 L) 41.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.4 L) 48
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -5.7
Post boil Volume 48
Hops absorption losses (whirlpool, hop stand) -0.8
Top off amount 0.8
Going into fermentor 48
Total: 63.9  
Equipment Profile Used: System Default
 
Notes

MASH: 70ºC / PH: 5,2-5,3

1º MALTA
2º TRIGO
3º AVENA

RECIRCULADO: POCO = 15min
LAVADO: PH<6

HERVIDO:

Mandar a hervir 90% del total (40-42 litros)
Tiempo = 75 min (sin agregado de Irish moss)

HOP STAND:
agregar 15% (llenar olla) agua fría (ver PH)
Chequear Temperatura 80-85ºC
HOP STAND + WHIRPOOL (30 min)

DRY HOP

1º COMIENZO DE ACTIVIDAD (BIOTRANSFORMACION)
2° 3° DÍA DE FERMENTACIÓN (CUANDO QUEDAN 10 PUNTOS DE DENSIDAD)
3º EN FRIO AL BAJAR A 12° (DESCENSO ESCALONADO).


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  • Last Updated: 2026-04-24 00:26 UTC