Wolf Pack NEIPA - Beer Recipe - Brewer's Friend

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Wolf Pack NEIPA

1 calories 0.1 g 1.25 ml
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Beer Stats
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
1.074
1.018
7.3%
55.8
9.8
5.7
90.00
 
Fermentables
Amount Fermentable Cost 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
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash --
5 g Epsom Salt Water Agt Mash --
5 g Gypsum Water Agt Mash --
7 g Table Salt Water Agt Mash --
3.50 g Chalk Water Agt Mash --
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 Description 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
 
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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