NEIPA - Beer Recipe - Brewer's Friend

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NEIPA

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 41 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 95%
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday January 21st 2021
1.060
1.013
6.2%
6.8
4.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Pilsner8 kg Pilsner 38 1.6 65%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 8.1%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.1%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 8.1%
1 kg German - Pale Ale1 kg Pale Ale 39 2.3 8.1%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.4%
12.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Willamette35 g Willamette Hops Pellet 4.3 Boil at 97 °C 30 min 6.76 5.3%
60 g Mosaic60 g Mosaic Hops Pellet 11.7 Whirlpool at 70 °C 20 min 9.1%
60 g El Dorado60 g El Dorado Hops Pellet 13.6 Whirlpool at 70 °C 20 min 9.1%
60 g Citra60 g Citra Hops Pellet 12.5 Whirlpool at 70 °C 20 min 9.1%
60 g Centennial60 g Centennial Hops Pellet 10.6 Whirlpool at 82 °C 20 min 9.1%
110 g Citra110 g Citra Hops Pellet 12.5 Dry Hop at 18 °C 12 days 16.6%
56 g Centennial56 g Centennial Hops Pellet 10.6 Dry Hop at 18 °C 12 days 8.5%
56 g El Dorado56 g El Dorado Hops Pellet 13.6 Dry Hop at 18 °C 12 days 8.5%
55 g Mosaic55 g Mosaic Hops Pellet 11.7 Dry Hop at 18 °C 12 days 8.3%
110 g Mosaic110 g Mosaic Hops Pellet 11.7 Dry Hop at 18 °C 8 days 16.6%
662 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 ml Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 200 g       Temp: 18 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Baden, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 18 9 16 18 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47 L Temperature 66 °C 66 °C 60 min
21 L Sparge 55 °C 55 °C 15 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.08 L. Suggest reducing initial water volume to 45.21 L and adding 2.68 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 18
Mash volume with grains 25.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 42.8 L) 44.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.9 L) 50
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 42.2 L) 44
Hops absorption losses (whirlpool, hop stand) -1.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42.8 L) 41
Total: 62.9  
Equipment Profile Used: System Default
 
Notes

Two Fermentors, one yeast each.

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  • Last Updated: 2021-01-31 15:00 UTC