Berken's NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 26.9 liters
Post Boil Size: 23.8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anders Berken
Hop Utilization: 88%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Sunday October 11th 2020

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

41.8

SRM (morey):

5.0

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Viking - Pale Ale Malt4 kg Pale Ale Malt	37	2.5	69.9%
0.80 kg	Viking - Wheat Malt0.8 kg Wheat Malt	38	2.5	14%
0.80 kg	Crisp Malting - Flaked Torrified Oats0.8 kg Flaked Torrified Oats	33	3.2	14%
0.12 kg	Crisp Malting - Cara Gold malt0.12 kg Cara Gold malt	34	14	2.1%
5.72 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Columbus10 g Columbus Hops	Pellet	15	Boil	40 min	13.11	3.2%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Boil	5 min	6.2	8.1%
25 g	Citra25 g Citra Hops	Pellet	12.6	Boil at 77 °C	5 min	6.25	8.1%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Whirlpool at 77 °C	30 min	8.66	16.1%
50 g	Citra50 g Citra Hops	Pellet	11	Whirlpool at 77 °C	30 min	7.62	16.1%
75 g	Citra75 g Citra Hops	Pellet	12.6	Dry Hop	4 days		24.2%
75 g	Mosaic75 g Mosaic Hops	Pellet	12.5	Dry Hop	4 days		24.2%
310 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Columbus (Pellet) 10 g Columbus (Pellet) Hops	13.11	3.2%
150 g	Mosaic (Pellet) 150 g Mosaic (Pellet) Hops	14.86	48.4%
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	6.25	32.3%
50 g	Citra (Pellet) 50 g Citra (Pellet) Hops	7.62	16.1%
310 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Yeast Nutrient		Other	Boil	15 min.
1.50 tsp	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - Lalbrew New England

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.4 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Water: CaCl2 (Calcium Chloride) - 3 grams CaSO4 (Gypsum) - 2 grams Campden Tablet - 1/4th of a tablet Lactic Acid - 5 ml (for Mash pH ~5.3) Sparge Water: CaCl2 (Calcium Chloride) - 2 grams CaSO4 (Gypsum) - 2 grams Campden Tablet - 1/4th of a tablet Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22 L	Strike	--	62 °C	45 min
	Strike	62 °C	72 °C	45 min
8 L	Sparge	72 °C	78 °C	8 min

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	20.9
Mash volume with grains	24.7
Grain absorption losses	-5.7
Remaining sparge water volume (equipment estimates 15.3 L)	12.6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 29.6 L)	26.9
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume (equipment estimates 23.6 L)	23.8
Hops absorption losses (whirlpool, hop stand)	-0.5
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 23.3 L)	23.1
Total:	33.5
Equipment Profile Used:	System Default

Notes

Je suis parti d'une recette de Focal Banger (The Alchemist)

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Last Updated: 2020-10-11 17:14 UTC

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Berken's NEIPA