Silmarillion New England IPA - Beer Recipe - Brewer's Friend

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Silmarillion New England IPA

205 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Tuesday August 17th 2021
1.062
1.015
6.1%
95.3
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb US - Pale 2-Row20 lb Pale 2-Row 37 1.8 75.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 7.5%
24 oz American - Carapils (Dextrine Malt)24 oz Carapils (Dextrine Malt) 33 1.8 5.7%
16 oz German - Acidulated Malt16 oz Acidulated Malt 27 3.4 3.8%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Citra1.3 oz Citra Hops Pellet 11 First Wort 0 min 17.34 5.8%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 First Wort 40 min 6.67 2.2%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Whirlpool 40 min 4.07 2.2%
0.50 oz Northern Brewer - El Dorado0.5 oz El Dorado Hops Pellet 14.8 Whirlpool 40 min 4.82 2.2%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 30 min 7.16 4.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 30 min 8.14 4.5%
1 oz Northern Brewer - El Dorado1 oz El Dorado Hops Pellet 14.8 Whirlpool 30 min 9.64 4.5%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool 20 min 10.75 6.7%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool 20 min 12.21 6.7%
1.50 oz Northern Brewer - El Dorado1.5 oz El Dorado Hops Pellet 14.8 Whirlpool 20 min 14.46 6.7%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days 9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 9%
2 oz Northern Brewer - El Dorado2 oz El Dorado Hops Pellet 14.8 Dry Hop 5 days 9%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days 9%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 9%
2 oz Northern Brewer - El Dorado2 oz El Dorado Hops Pellet 14.8 Dry Hop 5 days 9%
22.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz Pineapple Juice Concentrate Other Secondary 5 days
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
2.60 g Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.81 gal Strike 164 °F 152 °F 60 min
9.52 gal Fly Sparge 152 °F 168 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.39 gal (53.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.39 gal (5.55 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.28 33.1  
Mash volume with grains 10.4 41.6  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 8.67 g | 34.7 qt) 2.78 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.39 g | 53.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 11.82 47.3  
Hops absorption losses (whirlpool, hop stand) -0.32 -1.3  
Going into fermentor 11.5 46  
Total: 11.06 44.3
Equipment Profile Used: System Default
 
Notes

Mash at 150° F Lauter and sparge wort and boil 60 minutes. Do not add Whirlfloc or Irish moss.

At flameout, wait until wort cools to 180° F to avoid volatilizing hop oils. Set timer for 40 minutes and add first hop stand addition.

After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions.

After the total hop stand of 40 minutes, chill wort to 67° F , decant starter, pitch yeast, and aerate.

Over the course of the two-week fermentation, ramp the temperature up to 73° F to ensure full attenuation.

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  • Last Updated: 2021-09-06 22:25 UTC