NEIPA New England + Windsor - Beer Recipe - Brewer's Friend

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NEIPA New England + Windsor

250 calories 31.8 g 12 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 71% (brew house)
Source: BITTERLAND
Calories: 250 calories (Per 12L)
Carbs: 31.8 g (Per 12L)
URL: https://www.instagram.com/bitterlandbeer/
Created: Tuesday August 31st 2021
1.074
1.027
6.2%
16.9
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Weyermann - Pale Ale5.5 kg Pale Ale 39 2.3 68.8%
0.75 kg Weyermann - Pale Wheat0.75 kg Pale Wheat 36 2 9.4%
1 kg BA Malt - Avena1 kg Avena 33 2.2 12.5%
0.50 kg Maltodextrin0.5 kg Maltodextrin 39 0 6.3%
0.25 kg Weyermann - Carapils0.25 kg Carapils 34.5 2.1 3.1%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Whirlpool at 85 °C 45 min 8.6 11.7%
25 g Centennial25 g Centennial Hops Pellet 10 Whirlpool at 85 °C 45 min 5 5.9%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop (High Krausen) at 20 °C 10 days 11.7%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop (High Krausen) at 20 °C 10 days 11.7%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop at 20 °C 3 days 23.5%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop at 20 °C 3 days 11.7%
50 g Bravo50 g Bravo Hops Pellet 15.5 Dry Hop at 20 °C 3 days 11.7%
13 g Mosaic13 g Mosaic Hops Pellet 12.5 Whirlpool at 85 °C 45 min 3.25 3.1%
13 g Mosaic13 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 20 °C 10 days 3.1%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 3 days 5.9%
426 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
5.40 ml Phosphoric acid Water Agt Mash 1 hr.
1.60 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
Lallemand - Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 337 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.88 bar       Temp: 5 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
NEIPA BITTERLAND
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 51 150 50 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 72 °C 70 °C 50 min
15 L Sparge 76 °C 76 °C 40 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 15.3 L) 13.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.7 L) 28
Boil off losses -4.3
Post boil Volume (equipment estimates 25.4 L) 26
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.6 L) 25
Total: 36.1  
Equipment Profile Used: System Default
"NEIPA New England + Windsor" Specialty IPA: New England IPA beer recipe by BITTERLAND. All Grain, ABV 6.15%, IBU 16.85, SRM 4.88, Fermentables: (Pale Ale, Pale Wheat, Avena, Maltodextrin, Carapils) Hops: (Amarillo, Centennial, Bravo, Mosaic) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2021-12-13 03:05 UTC