Hopfeather - Beer Recipe - Brewer's Friend

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Hopfeather

101 calories 4.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.6 gallons
Pre Boil Gravity: 1.027 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Tyson Schindler
Calories: 101 calories (Per 12oz)
Carbs: 4.8 g (Per 12oz)
Created: Monday February 14th 2022
1.032
1.000
4.3%
30.7
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.88 lb Bairds - Maris Otter Finest Ale Malt 1.875 lb Maris Otter Finest Ale Malt 37.7 2.5 56.6%
10 oz Weyermann - Munich Type II (Dark)10 oz Munich Type II (Dark) 37 10 18.9%
5 oz Simpsons - Golden Naked Oats5 oz Golden Naked Oats 27 7 9.4%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 9.4%
3 oz Briess - American Honey Malt3 oz American Honey Malt 37.7 25 5.7%
53 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Citra0.5 oz Citra Hops Pellet 13.2 Whirlpool at 212 °F 5 min 8.4 9.1%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Pellet 11.6 Whirlpool at 180 °F 25 min 10.43 18.2%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.2 Whirlpool at 180 °F 25 min 11.86 18.2%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.6 Dry Hop at 58 °F 2 days 36.4%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.2 Dry Hop at 58 °F 2 days 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml glucosidase enzyme Other Mash 90 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1.50 ml glucosidase enzyme Other Primary --
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
0.90 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.83 gal Infusion -- 144 °F 45 min
direct fire temp raise Infusion -- 149 °F 30 min
direct fire temp raise Infusion -- 162 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.26 17.1  
Mash volume with grains 4.53 18.1  
Grain absorption losses -0.41 -1.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3.6 14.4  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 2.1 g | 8.4 qt) 3 12  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Estimated amount in fermentor 2.91 11.6  
Total: 4.26 17.1
Equipment Profile Used: System Default
 
Notes

This is a low-gravity (or "session") NEIPA. Recipe based on Nick Rodammer's recipe from Zymurgy (Nov/Dec 2021 issue), adapted to my system and using similar ingredients I had on hand.

Add glucoamylase to mash at start. No sparge (or minimal if you must). Direct fire to raise temp through mash rests.

No boil hops. First addition is at flameout - whirlpool for 5 minutes. Then drop temp to 180º and add remaining whirlpool hops for 25 minutes. After filtering out hops, should get about 2.75 gal into the fermenter.

Chill to 68º, add glucoamylase before yeast, aerate well, and pitch yeast. Ferment at 68º until within a few points of final gravity, then raise to 72º to finish off attenuation. Slowly lower temp to 58º, then dry hop for 2-3 days. Keg (should get 2.5 gal) and carb to around 2.5 Vol CO2.

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  • Last Updated: 2022-02-14 20:59 UTC