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NEIPA 2023

206 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Monday March 20th 2023
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1.062
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb US - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 65.6%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 12.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 9.4%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 175 °F 30 min 4.49 6.3%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 175 °F 30 min 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 30 min 5.11 6.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 30 min 5.19 6.3%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 7 days 15.6%
2.50 oz Lemondrop2.5 oz Lemondrop Hops Pellet 6 Dry Hop 7 days 15.6%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 15.6%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 15.6%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 0 days 3.1%
0.50 oz Lemondrop0.5 oz Lemondrop Hops Pellet 6 Dry Hop 0 days 3.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 3.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 0 days 3.1%
16 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
distilled
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
6 gal Strike 166 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Day 1 pitch yeast 68 F let rise to 72F day 2-3
Day 6-7 Drop temp to 60 F hold for 24 hrs
Day 7-8 Dry hop charge 60F hold
Day 14 Cold crash hold for 7 days and Keg

to try to decrease the oxidation I will do Dry hop at pitching for experiment (4 oz) .5 oz each

Og 1.063 Fg 1.013 6.56%

10/2 og 1.067 FG 1.007 Used new yeast (dry)

8/28/24 Og 1.077

5/27/25 og 1.084

3/13/26 Og 1.062 FG 1.075 (between 7 and 8)



Water: 8g CaCl, 2.5g Gypsum, 2.6g epsom salt, 2g MgCl

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  • Last Updated: 2026-03-14 03:28 UTC