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Real Nice Drip

254 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 254 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Wednesday March 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pale Ale Malt 2-Row12 lb Pale Ale Malt 2-Row 36.8 3.5 70.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 17.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Hop Stand 0 min 15.92 50%
3 oz Mandarina Bavaria3 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop (High Krausen) 5 days 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Marshmallow Flavoring (Silver Clouds) Flavor Kegging 0 min.
2 oz Creamsicle Flavoring (Silver Clouds) Flavor Kegging 0 min.
24 oz Frozen Orange Juice Concentrate Other Boil 10 min.
16 oz Marshmallow Fluff Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Fairfax County, VA. USA (Griffith 11/28/2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains (equipment estimates 5.92 g | 23.7 qt) 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7 28  
Boil off losses -0.75 -3  
Post boil Volume 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.36 1.5  
Going into fermentor 6 24  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

NEIPA water additions

Water additions split between strike, sparge and boil:
2g Gypsum (CaSO4)
3g Table Salt (NaCl)
4g Calcium Chloride (CaCl2)

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  • Public: Yup, Shared
  • Last Updated: 2021-03-11 13:53 UTC