NEIPA - El Dorado, Citra et Mosaic (001)

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Post Boil Size: 21.6 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 88%
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Tuesday October 13th 2020

Original Gravity:

1.059

Final Gravity:

1.012

ABV (standard):

6.1%

IBU (tinseth):

51.1

SRM (morey):

5.0

Mash pH

n/a

Cost $

105.26

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.98 kg	US - Pale 2-Row4.98 kg Pale 2-Row	$ 4.50 / kg $ 22.41	37	1.8	76.9%
0.68 kg	American - Wheat0.68 kg Wheat	$ 4.95 / kg $ 3.37	38	1.8	10.5%
0.68 kg	Flaked Oats0.68 kg Flaked Oats	$ 2.95 / kg $ 2.01	33	2.2	10.5%
0.14 kg	Honey Malt0.14 kg Honey Malt		37	25	2.2%
6.48 kg / $ 27.78

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
28.35 g	Citra28.35 g Citra Hops	$ 4.95 / oz $ 4.95	Pellet	12.6	Boil	13 min	16.14	7.1%
28.35 g	El Dorado28.35 g El Dorado Hops	$ 4.75 / oz $ 4.75	Pellet	15.7	Boil	13 min	20.11	7.1%
28.35 g	Citra28.35 g Citra Hops	$ 4.95 / oz $ 4.95	Pellet	12.6	Whirlpool at 77 °C	13 min	4.71	7.1%
28.35 g	El Dorado28.35 g El Dorado Hops	$ 4.75 / oz $ 4.75	Pellet	15.7	Whirlpool at 77 °C	13 min	5.87	7.1%
28.35 g	Mosaic28.35 g Mosaic Hops	$ 3.75 / oz $ 3.75	Pellet	11.3	Whirlpool at 77 °C	13 min	4.22	7.1%
28.35 g	Citra28.35 g Citra Hops	$ 4.95 / oz $ 4.95	Pellet	12.6	Dry Hop	7 days		7.1%
28.35 g	El Dorado28.35 g El Dorado Hops	$ 4.75 / oz $ 4.75	Pellet	15.7	Dry Hop	7 days		7.1%
28.35 g	Mosaic28.35 g Mosaic Hops	$ 3.75 / oz $ 3.75	Pellet	11.3	Dry Hop	7 days		7.1%
56.70 g	Citra56.7 g Citra Hops	$ 4.95 / oz $ 9.90	Pellet	12.6	Dry Hop	3 days		14.3%
56.70 g	El Dorado56.7 g El Dorado Hops	$ 4.75 / oz $ 9.50	Pellet	15.7	Dry Hop	3 days		14.3%
56.70 g	Mosaic56.7 g Mosaic Hops	$ 3.75 / oz $ 7.50	Pellet	11.3	Dry Hop	3 days		14.3%
396.90 g / $ 63.50

Show Summary View

Amount	Variety	Cost	IBU	Bill %
141.75 g	Citra (Pellet) 141.75 g Citra (Pellet) Hops	$ 4.95 / oz $ 24.75	20.85	35.6%
141.75 g	El Dorado (Pellet) 141.75 g El Dorado (Pellet) Hops	$ 4.75 / oz $ 23.75	25.98	35.6%
113.40 g	Mosaic (Pellet) 113.4 g Mosaic (Pellet) Hops	$ 3.75 / oz $ 15.00	4.22	28.5%
396.90 g / $ 63.50

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Irish Moss		Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	$ 0.09 / g $ 0.19	Other	Boil	15 min.
8 g	Calcium Chloride (dihydrate)	$ 0.03 / g $ 0.24	Water Agt	Mash	1 hr.
3 g	Gypsum	$ 0.02 / oz $ 0.00	Water Agt	Mash	1 hr.
6 ml	Phosphoric acid		Water Agt	Mash	1 hr.
0.24 kg	Rice Hulls	$ 0.00 / g $ 0.96	Water Agt	Mash	--
$ 1.39

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:	$ 12.50 / each $ 12.50
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 112 B cells required

$ 12.50 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^-
120	5	10	140	80	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
21.5 L	Strike	72 °C	67 °C	60 min
9.8 L	Sparge	--	80 °C	60 min
Starting Grain Temp: 18.3 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	23.7
Mash volume with grains (equipment estimates 27.1 L)	27.9
Grain absorption losses	-6.5
Remaining sparge water volume (equipment estimates 11.3 L)	9.4
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 27.6 L)	25.7
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	21.6
Hops absorption losses (whirlpool, hop stand)	-0.4
Top off amount	0.8
Going into fermentor	22
Total:	33.1
Equipment Profile Used:	System Default

Notes

Fermentation temp: 67F

Eau de départ = 20 L

Sparge = 10 L

Gravité de départ = 1,061

Problème de braker au boil pour 15 minutes

Difficulté à avoir ma température de 80 degré au whirlpool pour 15 minutes.

Gravité après 8 jours 1,014 (pas mal atteint)

Dry HOPS (6 oz) pour 3 jours.

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Last Updated: 2021-02-11 21:27 UTC

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NEIPA - El Dorado, Citra et Mosaic (001)