Wolf Pack NEIPA

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: 1.064 (recipe based estimate)
Post Boil Gravity: 1.074 (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: Thursday June 25th 2020

Treehouse Brewing Julius IPA Clone

by Wolf Pack Brewing

OG: 1.061 FG: 1.014 ABV: 6.2% IBU: 63

Dbl batch - NEIPA Dec.18th

by Gilles' Brew (Dr. G)

OG: 1.063 FG: 1.016 ABV: 6.1% IBU: 62

A Nova IPA

by Gustavo Fiorentin

OG: 1.059 FG: 1.011 ABV: 6.3% IBU: 51

Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.3%

IBU (tinseth):

55.8

SRM (daniels):

9.8

Mash pH

5.7

Cost $

90.00

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 kg	Gladfield - American Ale Malt12 kg American Ale Malt	37.3	2.54	69.6%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	7%
1.20 kg	Flaked Wheat1.2 kg Flaked Wheat	34	2	7%
1.20 kg	Rice Hulls1.2 kg Rice Hulls	0	0	7%
1 kg	New Zealand - Gladiator Malt1 kg Gladiator Malt	37.3	5.08	5.8%
0.65 kg	New Zealand - Sour Grapes Malt0.65 kg Sour Grapes Malt	34	2.03	3.8%
17.25 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	Mosaic10 g Mosaic Hops	$ 0.10 / g $ 1.00	Pellet	12.4	First Wort	0 min	6.53	1.4%
10 g	Citra10 g Citra Hops	$ 0.10 / g $ 1.00	Pellet	12.3	First Wort	0 min	6.48	1.4%
10 g	Simcoe10 g Simcoe Hops		Pellet	12.7	First Wort	0 min	6.69	1.4%
15 g	Mosaic15 g Mosaic Hops	$ 0.10 / g $ 1.50	Pellet	12.4	Whirlpool at 93 °C	40 min	2.98	2.2%
15 g	Citra15 g Citra Hops	$ 0.10 / g $ 1.50	Pellet	12.3	Whirlpool at 93 °C	40 min	2.95	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	$ 0.10 / g $ 3.50	Pellet	12.4	Whirlpool at 88 °C	30 min	3.3	5.1%
35 g	Citra35 g Citra Hops	$ 0.10 / g $ 3.50	Pellet	12.3	Whirlpool at 88 °C	30 min	3.27	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	$ 0.10 / g $ 4.50	Pellet	12.5	Whirlpool at 82 °C	20 min	3.71	6.5%
45 g	Citra45 g Citra Hops	$ 0.10 / g $ 4.50	Pellet	12.3	Whirlpool at 82 °C	20 min	6.64	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	$ 0.10 / g $ 5.00	Pellet	12.5	Dry Hop	8 days		7.2%
50 g	Citra50 g Citra Hops	$ 0.10 / g $ 5.00	Pellet	12.3	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	$ 0.10 / g $ 7.50	Pellet	12.5	Dry Hop	4 days		10.9%
75 g	Citra75 g Citra Hops	$ 0.10 / g $ 7.50	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 / $ 46.00

Show Summary View

Hops Summary

Amount	Variety	Cost	IBU	Bill %
60 g	Mosaic (Pellet) 60 g Mosaic (Pellet) Hops	$ 0.10 / g $ 6.00	12.81	8.7%
155 g	Citra (Pellet) 155 g Citra (Pellet) Hops	$ 0.10 / g $ 15.50	19.34	22.4%
230 g	Simcoe (Pellet) 230 g Simcoe (Pellet) Hops		19.98	33.3%
170 g	Mosaic (Pellet) 170 g Mosaic (Pellet) Hops	$ 0.10 / g $ 17.00	3.71	24.6%
75 g	Citra (Pellet) 75 g Citra (Pellet) Hops	$ 0.10 / g $ 7.50		10.9%
690 g / $ 46.00

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
5 g	Epsom Salt	Water Agt	Mash	0 min.
5 g	Gypsum	Water Agt	Mash	0 min.
7 g	Table Salt	Water Agt	Mash	0 min.
3.50 g	Chalk	Water Agt	Mash	0 min.
5 g	Wyeast - Beer Nutrient	Other	Boil	15 min.

Yeast

Wyeast - London Ale III 1318

Amount:	2 Each	Cost:	$ 22.00 / each $ 44.00
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 314 B cells required

$ 44.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Wolf Pack Brewing Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	1	1	0	4
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

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
41.5 L	Strike	67 °C	65 °C	90 min
41.18 L	Sparge	76 °C	76 °C	45 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.2 L. Suggest reducing initial water volume to 45.4 L and adding 13.8 L sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 54.51 L. Suggest reducing strike water volume to 34.02 L and adding 9.11 L sparge/top-off.	43.1
Strike water volume at mash thickness of 2.5 L/kg	43.1
Mash volume with grains (equipment estimates 53.6 L)	54.5
Grain absorption losses	-17.3
Remaining sparge water volume (equipment estimates 34.2 L)	33
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 59.2 L)	58
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume	50.5
Hops absorption losses (whirlpool, hop stand)	-1.4
Top off amount	0.9
Going into fermentor	50
Total:	76.2
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Pending - N/A

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Updated	Comment
6/26/2020 10:02 AM over 5 years ago	+0	Brew Day Complete	1.074	6/26/2020 10:03 AM over 5 years ago
7/3/2020 3:45 AM over 5 years ago	+7	Dry Hopped		7/3/2020 3:45 AM over 5 years ago	50 g Mosaic (Pellet) for 8 days 50 g Citra (Pellet) for 8 days 50 g Simcoe (Pellet) for 8 days
7/6/2020 8:21 PM over 5 years ago	+10	Cone Dump		7/6/2020 8:18 PM over 5 years ago
7/6/2020 8:21 PM over 5 years ago	+10	Dry Hopped		7/6/2020 8:18 PM over 5 years ago	75 g Mosaic (Pellet) for 4 days 75 g Citra (Pellet) for 4 days 75 g Simcoe (Pellet) for 4 days
7/9/2020 8:30 PM over 5 years ago	+13	Fermentation Complete		7/10/2020 7:18 AM over 5 years ago
7/10/2020 4:30 AM over 5 years ago	+14	Cone Dump		7/10/2020 7:18 AM over 5 years ago
7/13/2020 10:30 PM over 5 years ago	+17	Cone Dump		7/13/2020 10:39 PM over 5 years ago

Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio

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

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Last Updated: 2020-10-14 22:43 UTC
Snapshot Created: 2020-06-25 22:43 UTC
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Wolf Pack NEIPA