Callow Session NEIPA 2.0 - Beer Recipe - Brewer's Friend

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Callow Session NEIPA 2.0

117 calories 10 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Chris Stackhouse
Hop Utilization: 94%
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Sunday June 20th 2021
1.036
1.006
3.9%
38.5
5.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb Muntons - Maris Otter4.25 lb Maris Otter 38 2.3 60.7%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 14.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 10.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 14.4 Boil 60 min 25.23 8.3%
1.50 oz Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops Pellet 14.4 Whirlpool at 170 °F 20 min 7.82 25%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 170 °F 20 min 5.47 16.7%
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) at 66 °F Day 4 33.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Dry Hop at 66 °F Day 4 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 90 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
3 g Epsom Salt Water Agt Mash 90 min.
3 g Gypsum Water Agt Mash 90 min.
3.50 g Chalk Water Agt Mash 90 min.
20 each Amylo 300 Other Primary 14 days
2 oz Monk Fruit/Erythritol Sugar Blend Flavor Primary 14 days
4 each Vanilla Bean Spice Primary 4 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.56 psi       Temp: 40 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Domoris NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.9 gal Infusion -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.74 g | 35 qt) 9.13 36.5  
Mash volume with grains (equipment estimates 9.3 g | 37.2 qt) 9.69 38.7  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.09 g | 24.4 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.91 g | 27.6 qt) 6 24  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes
  • Mash for 90 minutes
  • Add 25 drops of Amylo 300 and monk fruit sugar blend to the fermenter before transferring wort from the kettle.
  • Cut and scrape vanilla bean pods and lightly soak in vodka. Add entire container to the fermenter at high krausen with the hops.
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  • Last Updated: 2021-08-11 19:24 UTC