Unwrapped (Talus Mosaic Citra) - Double NEIPA - Dai Kide - Beer Recipe - Brewer's Friend

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Unwrapped (Talus Mosaic Citra) - Double NEIPA - Dai Kide

325 calories 34.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 25 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 67% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 325 calories (Per 330ml)
Carbs: 34.4 g (Per 330ml)
Created: Tuesday September 7th 2021
1.104
1.028
10.0%
33.2
6.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg US - Pale 2-Row3.8 kg Pale 2-Row 37 1.8 75.2%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 9.9%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 7.9%
0.22 kg Lactose (Milk Sugar)0.22 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.4%
0.08 kg Belgian - Biscuit0.08 kg Biscuit 35 23 1.6%
0.05 kg Rice Hulls0.05 kg Rice Hulls 0 0 1%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - Citra (13.1 AA)30 g Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Whirlpool at 85 °C 25 min 11.79 12%
30 g Yakima Valley Hops - Mosaic (11.5 AA)30 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.5 Whirlpool at 85 °C 25 min 10.35 12%
40 g Yakima Valley Hops - Talus (9.2 AA)40 g Yakima Valley Hops - Talus (9.2 AA) Hops Pellet 9.2 Whirlpool at 85 °C 25 min 11.04 16%
30 g Yakima Valley Hops - Citra (13.1 AA)30 g Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop (High Krausen) at 21 °C Day 3 12%
30 g Yakima Valley Hops - Mosaic (11.5 AA)30 g Yakima Valley Hops - Mosaic (11.5 AA) Hops Pellet 11.5 Dry Hop (High Krausen) at 21 °C Day 3 12%
30 g Yakima Valley Hops - Talus (9.2 AA)30 g Yakima Valley Hops - Talus (9.2 AA) Hops Pellet 9.2 Dry Hop (High Krausen) at 21 °C Day 3 12%
30 g Yakima Valley Hops - Citra (13.1 AA)30 g Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Dry Hop at 10 °C Day 8 12%
30 g Yakima Valley Hops - Talus (9.2 AA)30 g Yakima Valley Hops - Talus (9.2 AA) Hops Pellet 9.2 Dry Hop at 10 °C Day 8 12%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Ascorbic Acid Water Agt Mash 40 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
1 each Campden Tablet Water Agt Mash 40 min.
3 g Chalk Water Agt Mash 40 min.
1.50 g Gypsum Water Agt Mash 40 min.
3.50 ml Lactic acid Water Agt Mash 40 min.
2 g Table Salt Water Agt Mash 40 min.
0.20 tsp Ascorbic Acid Water Agt Bottling 12 days
 
Yeast
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
BSI - A-18 London Ale III
Amount:
1.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 42.5 g       Temp: 21 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
158.5 6 56.2 169.3 69.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Single infusion Mash Infusion 68 °C 68 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 21.7
Mash volume with grains 24.9
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.2 L) 16
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.4
Post boil volume (equipment estimates 13.8 L) 10
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 9.5
Total: 21.7  
Equipment Profile Used: System Default
 
Notes

Note: Brewers Friend doesn't account for mash pH drop due to ascorbic acid - pH will be around 5.35

Drop Ph to 4,6/4,7 post boil. This will help to have better haze stability. (Hop will bring it up again after DH).

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  • Last Updated: 2021-12-10 17:07 UTC