Dbl batch - NEIPA Jun 29 - Beer Recipe - Brewer's Friend

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Dbl batch - NEIPA Jun 29

600 calories 66 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Dr.G
Calories: 600 calories (Per 1L)
Carbs: 66 g (Per 1L)
Created: Sunday June 27th 2021
1.064
1.018
6.1%
36.9
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg United Kingdom - Golden Promise5.2 kg Golden Promise 37 3 41.3%
5.20 kg Canadian - Pale 2-Row5.2 kg Pale 2-Row 36 1.75 41.3%
0.84 kg Canadian - Pale Wheat0.84 kg Pale Wheat 36 2 6.7%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 4.8%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 2.4%
0.45 kg German - Melanoidin0.45 kg Melanoidin 37 25 3.6%
12.59 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Ekuanot28 g Ekuanot Hops Pellet 14.25 Boil at 100 °C 15 min 10.67 7.7%
56 g 47 Hops - Mandarina Bavaria56 g Mandarina Bavaria Hops Pellet 10.7 Whirlpool at 75 °C 15 min 6.81 15.4%
56 g Azacca56 g Azacca Hops Pellet 15 Whirlpool at 75 °C 15 min 9.55 15.4%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Whirlpool at 75 °C 15 min 9.86 15.4%
56 g 47 Hops - Mandarina Bavaria56 g Mandarina Bavaria Hops Pellet 10.7 Dry Hop at 22 °C 4 days 15.4%
56 g Azacca56 g Azacca Hops Pellet 15 Dry Hop at 22 °C 4 days 15.4%
56 g Vic Secret56 g Vic Secret Hops Pellet 15.5 Dry Hop at 22 °C 4 days 15.4%
364 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
 
Yeast
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) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Hops forward profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 11 8 65 4 81.8

Add 19 g of CaSO4 for 60L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 77C Infusion -- 68 °C 60 min
30 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.68 L. Suggest reducing initial water volume to 45.4 L and adding 5.28 L sparge/top-off.  
Strike water volume at mash thickness of 2.4 L/kg 30.2
Mash volume with grains 38.5
Grain absorption losses -12.6
Remaining sparge water volume (equipment estimates 34 L) 33.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.7 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 44.8 L) 45
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.2 L) 44
Total: 63.5  
Equipment Profile Used: System Default
 
Notes

Double batch with double grain bill where half is fermented with:
-Omega Ebbegarden Kveik Blend (2 packs of old)
-Wyeast London Ale III - 1813

Dry hopping quantities are divided in two for the separate fermenting batches

Dry hop at day 14 for 4 days


Substituted 300g of crushed Barley for Meloidin

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  • Last Updated: 2021-06-29 16:56 UTC