I Love It When You Put My Soft, Juicy, Beautiful NEIPAs In Your Mouth - Beer Recipe - Brewer's Friend

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I Love It When You Put My Soft, Juicy, Beautiful NEIPAs In Your Mouth

230 calories 25 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Fats Schindee
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Wednesday April 7th 2021
1.069
1.019
6.5%
33.6
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.38 lb Bairds - Maris Otter Pale Ale2.375 lb Maris Otter Pale Ale 37.5 2.5 33.9%
2.38 lb Ireks - Pilsner Malt2.375 lb Pilsner Malt 36 1.8 33.9%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 14.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 14.3%
4 oz German - Vienna4 oz Vienna 37 4 3.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Magnum0.1 oz Magnum Hops Pellet 12.9 Mash 0 min 1.51 1.1%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 14.5 Boil 5 min 8.46 5.5%
0.50 oz Yakima Valley Hops - Citra0.5 oz Citra Hops Pellet 13.2 Boil 5 min 7.71 5.5%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 14.5 Whirlpool at 200 °F 15 min 8.33 5.5%
0.50 oz Yakima Valley Hops - Citra0.5 oz Citra Hops Pellet 13.2 Whirlpool at 200 °F 15 min 7.58 5.5%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.5 Whirlpool at 120 °F 15 min 11%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.2 Whirlpool at 120 °F 15 min 11%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.5 Dry Hop 2 days 11%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.2 Dry Hop 2 days 11%
1.50 oz Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops Pellet 14.5 Dry Hop 3 days 16.5%
1.50 oz Yakima Valley Hops - Citra1.5 oz Citra Hops Pellet 13.2 Dry Hop 3 days 16.5%
9.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.90 g Epsom Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Want Mash pH around 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt BIAB Infusion 164 °F 155 °F 45 min
4 qt dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.03 g | 20.1 qt) 4.63 18.5  
Mash volume with grains (equipment estimates 5.59 g | 22.3 qt) 5.19 20.7  
Grain absorption losses -0.88 -3.5  
Hops absorption losses (mash) -0 -0  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.9 g | 15.6 qt) 3.5 14  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.11 12.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Volume into fermentor 3 12  
Total: 4.63 18.5
Equipment Profile Used: System Default
 
Notes

Target mash water to 2:1 Chloride:Sulfate (about 150:75 or 120:60 ppm). Mash pH around 5.3.

Mash hops supposedly help with beer stability. No traditional bittering hops, so only hot side hops are in mash and then at 5 min prior to flameout. Two whirlpool additions (200° and then 120°, hold for 15 minutes each), and then two dry hop additions (first at yeast activity for biotransformation - about 12-24 hrs post-pitch - then and second two days later - remove first dry hops first, to avoid hop burn).

Want wort pH <=5.1 going into fermentor, so if not already, add Lactic acid to drop it.

4 gal total between mash and sparge, losing about 0.5 gal to grain absorption. 3.5 gal preboil down to 3.2 gal for short 30 min boil. Then about 0.2 gal loss to whirlpool hops, so 3 gal into fermentor. About another 0.25 loss to dry hops and 0.25 to trub, so should get 2.5 gal into keg.

Add 0.15 g SMB (Campden tablet) to keg to reduce cold side oxidation.

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  • Last Updated: 2021-09-17 18:53 UTC