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NEIPA 3

349 calories 37 g 660 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50.6 liters
Post Boil Size: 45.15 liters
Pre Boil Gravity: 12.5 °P (recipe based estimate)
Post Boil Gravity: 14.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Schill
Hop Utilization: 89%
Calories: 349 calories (Per 660ml)
Carbs: 37 g (Per 660ml)
Created: Wednesday May 19th 2021
14.0 °P
3.8 °P
5.5%
50.4
4.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Rahr - Standard 2-Row9 kg Standard 2-Row 36.8 1.8 75%
1 kg Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT 38.1 3.5 8.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.3%
1 kg Munich1 kg Munich 37 6 8.3%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Loral60 g Loral Hops Pellet 11.75 Boil 60 min 37.7 33.3%
30 g Citra30 g Citra Hops Pellet 11 Boil 15 min 8.76 16.7%
30 g Citra30 g Citra Hops Pellet 11 Hop Stand 0 min 3.93 16.7%
60 g Mosaic60 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 33.3%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
15 g Lactic acid Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
BSI - A-18 London Ale III
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 294 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       Temp: 2 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Calgary
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L BIAC Infusion 67 °C 67 °C 60 min
Mash out Temperature 67 °C 76 °C 10 min
Starting Mash Thickness: 5.9 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.3 L. Suggest reducing initial water volume to 45.4 L and adding 2.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 78.72 L. Suggest reducing strike water volume to 37.48 L and adding 33.32 L sparge/top-off. 70.8
WARNING: Based on your provided mash thickness (5.9 L/kg), your strike volume will exceeds the total water needed for the recipe (63.5 L). Reduce mash thickness to 5.29 L/kg or increase pre-boil volume to 57.9 L.  
Strike water volume at mash thickness of 5.9 L/kg 70.8
Mash volume with grains 78.7
Grain absorption losses -12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.3 L) 50.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 42.2 L) 45.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 42
Total: 63.5  
Equipment Profile Used: System Default
 
Notes



Diacetyl rest to 21 degrees after fermentation starts to decrease

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  • Last Updated: 2024-05-23 16:21 UTC