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NEIPA

181 calories 18.2 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday March 2nd 2022
1.055
1.013
5.5%
48.9
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 46.5%
2.50 lb Dry Malt Extract - Wheat2.5 lb Dry Malt Extract - Wheat 42 3 23.3%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 7%
32 oz US - Oat Milk32 oz US - Oat Milk - (late boil kettle addition) 12 1.5 18.6%
10.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 20 min 15.6 16.7%
2 oz BSG - Sabro2 oz Sabro Hops Pellet 14 Whirlpool at 170 °F 20 min 17.48 16.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 20 min 15.85 16.7%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Dry Hop 8 days 25%
3 oz Barth-Haas - Sabro3 oz Sabro Hops Pellet 14 Dry Hop 4 days 0.01 25%
12 oz / $ 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 6 7 12 21 46
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.96 g | 23.8 qt) 6.07 24.3  
Mash volume with grains (equipment estimates 5.96 g | 23.8 qt) 6.17 24.7  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 6.38 g | 25.5 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -0.38 -1.5  
Post boil volume 6.23 24.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.07 24.3
Equipment Profile Used: System Default
 
Notes

Add approx 4.5 gallons of water to kettle and begin to heat (boil volumes should be 0.5 gallon short of target to account for volume of oat milk to be added). Add bag with carapils until water temp hits 160 degrees F then add Carmel / Crystal 120L for 20 mins. Squeeze bag and continue to heat until boiling. Once boiling, add malt extract. When dissolved add first hop addition and start boil timer. At flame out, add oat milk from fridge to bring temp down to 170. Start hopstand for 15 min then cool with chiller.

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  • Last Updated: 2022-03-05 08:07 UTC