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DDH Funked Up NEIPA v2 (partial mash)

218 calories 21.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 20 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.132 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created Monday May 30th 2022
1.066
1.015
6.7%
26.5
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Pilsen5 lb Dry Malt Extract - Pilsen 42 2 50%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 10%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 10%
2 lb Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise 37 2.4 20%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Mosaic1 oz Mosaic Hops Pellet 11.8 Boil 5 min 4.28 8.3%
1 oz Northern Brewer - Australian Galaxy1 oz Australian Galaxy Hops Pellet 17 Boil 5 min 6.17 8.3%
1 oz Northern Brewer - Australian Galaxy1 oz Australian Galaxy Hops Pellet 17 Hop Stand at 190 °F 15 min 10.19 8.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 9.8 Hop Stand at 190 °F 15 min 5.87 8.3%
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Pellet 14 Dry Hop (High Krausen) at 70 °F 1.5 days 16.7%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop (High Krausen) at 70 °F 1.5 days 16.7%
2 oz Yakima Valley Hops - NZ Nelson Sauvin2 oz NZ Nelson Sauvin Hops Pellet 12 Dry Hop at 70 °F 6 days 16.7%
2 oz Yakima Valley Hops - AU Galaxy2 oz AU Galaxy Hops Pellet 14 Dry Hop at 70 °F 6 days 16.7%
12 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.47 gal Sparge 152 °F 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 0 0 101 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.89 g | 23.5 qt) 2.74 10.9  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 5.65 g | 22.6 qt) 2.5 10  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
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: 2.74 10.9
Equipment Profile Used: System Default
 
Notes

Heat 2.5 gal water to 165 degrees strike temp, about 10 degrees above mashing temperature (2qts of water per pound of grain, recommendation is 1.5-2)

Add and mash grains for 60 mins at ~152 degrees Fahrenheit, stirring lightly and occasionally

Toward end of mashing, heat sparge water to 170 degrees F and hold there until ready to use (roughly 1.5-2 quarts per lb of grain, so aim for 8qts, or 32 cups/2gal, for 5lbs of grain in this recipe)

When mash is done, raise to 168 degree mash-out temperature (stops starch breakdown)

Once at mash-out, lift grains above wort and slowly pour sparge water over grains.

Bring wort to slight boil / boiling temperature (200 degrees F), turn off heat, and add malt extract, stirring vigorously to avoid burning on bottom.

Boil 20 minutes and add hop additions at 10 mins left (1 oz Mosaic) and 5 mins left (1oz NB Galaxy)

Turn off heat and add hop stand hops. Cover and steep for 15 mins (at between 190-200 degrees F).

Cool wort, add to fermenter with any additional water to bring to full volume. Swirl to aerate for a few minutes then pitch yeast (test gravity before pitching).

FIRST DRY HOP: Add 2oz Galaxy and 2oz Nelson Sauvin at high krausen (24-48 hours)

SECOND DRY HOP (flexible timing): Add 2oz Galaxy and 2oz Nelson Sauvin at 6-7 days into fermentation, or about 5-7 days before bottling or kegging

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*Water additions for distilled water:

About 6g calcium chloride and 2g gypsum (calcium sulfate) for 5gal batch; add to warm water for better dissolving

Target ion levels only reflect addition of calcium chloride—unsure of ion additions from malt extract.

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  • Last Updated: 2022-06-29 03:30 UTC