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Jerome NEIPA

217 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 17.58 liters
Post Boil Size: 11.8 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday April 6th 2023
1.066
1.012
7.1%
50.4
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Canadian - Pale 2-Row2.5 kg Pale 2-Row 36 1.75 69.4%
0.50 kg American - White Wheat0.5 kg White Wheat 40 2.8 13.9%
100 g Briess - Caramel Malt - 20L100 g Caramel Malt - 20L 35 20 2.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 13.9%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 14.5 Boil 10 min 18.31 11.4%
22 g Amarillo22 g Amarillo Hops Pellet 9.8 Whirlpool at 77 °C 30 min 9.37 16.7%
28 g Galaxy28 g Galaxy Hops Pellet 15.9 Whirlpool at 77 °C 30 min 19.36 21.2%
28 g Galaxy28 g Galaxy Hops Pellet 15.9 Dry Hop 5 days 21.2%
28 g Citra28 g Citra Hops Pellet 14.5 Dry Hop 7 days 21.2%
11 g Cascade11 g Cascade Hops Pellet 7 Whirlpool 0 min 3.35 8.3%
132 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.55 kg Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.55 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 20 190 70 0
Mash pH 5.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume 22.1
Mash volume with grains (equipment estimates 24.5 L) 24.5
Grain absorption losses -3.6
Mash Lauter Tun losses -0.9
Pre boil volume 17.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.8
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 11.5
Total: 22.1  
Equipment Profile Used: System Default
 
Notes

At flameout, start cooler with low flow/trickle. When temp hits 200, add 10% of whirlpool hops. Continue cooling and adding 10% hops at each 10 degree temp drop until hitting 160-170. Then add remainder of whirlpool hops and steep for 15 -30 min. Continue cooling at full flow.

Split total dry hop quantity into two equal portions.First dry hop added to primary right as krausen begins to drop and left for 5-7 days. Then transfer to dry hop keg with second dry hop addition for 5-7 days. Then transfer to serving keg.

Hop combos to try: galaxy/nelson, El Dorado/azaaca

Alternative yeast - 1318

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  • Last Updated: 2023-04-08 12:10 UTC