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Idaho NIEPA

12452 calories 1187.8 g 22 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27.88 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Peter Moller
Calories: 12452 calories (Per 22L)
Carbs: 1187.8 g (Per 22L)
Created: Sunday August 14th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g German - Bohemian Pilsner6000 g Bohemian Pilsner 38 1.9 89.6%
200 g Flaked Oats200 g Flaked Oats 33 2.2 3%
500 g Weyermann - Pale Wheat500 g Pale Wheat 36 2 7.5%
6,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 13.2 Boil at 100 °C 60 min 13.59 3.3%
30 g Citra30 g Citra Hops Pellet 13.2 Boil at 100 °C 10 min 14.79 10%
40 g Citra40 g Citra Hops Pellet 13.2 Hop Stand at 80 °C 20 min 6.6 13.3%
50 g El Dorado50 g El Dorado Hops Pellet 13.8 Hop Stand at 80 °C 20 min 8.63 16.7%
70 g Citra70 g Citra Hops Pellet 13.2 Dry Hop at 20 °C 7 days 23.3%
100 g Idaho-7100 g Idaho-7 Hops Pellet 11 Dry Hop at 20 °C 7 days 33.3%
300 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
19.71 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.5
Mash volume with grains (equipment estimates 26.4 L) 28.9
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 11 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 27.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 2.5
Going into fermentor 24
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Mash pH 5,2 add lactic acid to reach

NOTE: Use wlp007 yeast or Imperial A38 for more cloudy and crisp beer

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-04-19 08:59 UTC