Brewer's Friend

Print

NEIPA V10

189 calories 21.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Chris Stevens
Calories: 189 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Thursday August 27th 2020
Similar Recipes

Hazy IPA - Galaxitra

by Birra Bendita

OG: 1.063 FG: 1.015 ABV: 6.2% IBU: 34

Camino hacia El Dorado

by Joebeer_

OG: 1.063 FG: 1.015 ABV: 6.2% IBU: 48

Wolf Pack Brewing NEIPA

by Wolf Pack Brewing

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 39

1.061
1.018
5.6%
41.2
4.4
5.7
7.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg US - Pale 2-Row5.5 kg Pale 2-Row £ 1.00 / kg
£ 5.50 		37 1.8 79.7%
800 g United Kingdom - Malted Naked Oats800 g Malted Naked Oats £ 1.80 / kg
£ 1.44 		33 1.3 11.6%
600 g German - Wheat Malt600 g Wheat Malt £ 0.90 / kg
£ 0.54 		37 2 8.7%
6,900 g / £ 7.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 15 min 18.85 5.6%
125 g Mosaic (12.5 AA)125 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 79 °C 0 min 22.32 27.8%
200 g Mosaic (12.5 AA)200 g Mosaic (12.5 AA) Hops Pellet 11.5 Dry Hop 3 days 44.4%
100 g Barth-Haas - Sabro (14 AA)100 g Barth-Haas - Sabro (14 AA) Hops Pellet 14.8 Dry Hop 10 days 22.2%
450 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 157 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9 PSI at 4 degrees C       CO2 Level: 2.3 Volumes
 
Target Water Profile
APA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
147 0 16 140 157 44
Gypsum: 5g mash, 4g sparge
Calcium Chloride: 4.9g mash, 3.9g sparge
baking soda: 1.2g mash

0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L 5l lost to grain Infusion -- 66 °C 60 min
15 L Collect 26l of wort Sparge -- 68 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains (equipment estimates 29.1 L) 29.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 9.4 L) 8.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.6
Top off amount 0.6
Going into fermentor 21
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Strike water 74 C

3 days dry hop means day 3 of fermentation
10 days dry hop means dry hop in keg until keg is done

Dry hopping in keg done with weighted Muslin bag, boiled to sanitize before use

Keg fully purged with Co2

Fully closed transfer with Co2

Pre boil 13
Post boil 15
Final

Last Updated and Sharing
 
381
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-13 12:26 UTC