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Cloudy Collision

62 calories 5.4 g 100 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Asgeir
Calories: 62 calories (Per 100ml)
Carbs: 5.4 g (Per 100ml)
Created: Tuesday June 13th 2023
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OG: 1.086 FG: 1.022 ABV: 8.3% IBU: 0

1.067
1.012
7.6%
0.0
8.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,150 g Simpsons - Maris Otter pale5150 g Maris Otter pale 38 2.4 75.7%
725 g Flaked Oats725 g Flaked Oats 33 2.2 10.7%
725 g Muntons - Malted Wheat Flakes725 g Malted Wheat Flakes 36 19 10.7%
100 g Weyermann - Carahell100 g Carahell 34 10 1.5%
100 g Gambrinus - Honey Malt100 g Honey Malt 37 25 1.5%
6,800 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Centennial100 g Centennial Hops Pellet 10 Hop Stand at 72 °C 20 min 25%
100 g Citra100 g Citra Hops Pellet 12 Hop Stand at 72 °C 20 min 25%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 20 °C 3 days 12.5%
50 g Yakima Valley Hops - LUPOMAX Citra50 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 20 °C 3 days 12.5%
100 g Motueka100 g Motueka Hops Pellet 7 Dry Hop at 20 °C 2 days 25%
400 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Ascorbic Acid Water Agt Mash 90 min.
7 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
2 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
3 ml Lactic acid Water Agt Mash 90 min.
2.50 g Salt Water Agt Mash 90 min.
5 ml Lactic acid Water Agt Boil 30 min.
1 g Ascorbic Acid Water Agt Bottling 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.61 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 5 35 200 70 100
NEIPAs do best with around 100-120ppm calcium and 200ppm chloride, about 35ppm sodium, and around 70ppm sulfate. The most impactful minerals in a NEIPA are chloride and sulfates.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 65 °C 90 min
8 L Sparge -- 20 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 23.8
Mash volume with grains 28.3
Grain absorption losses -6.8
Remaining sparge water volume 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 23
Boil off losses -2.9
Post boil volume (equipment estimates 20.2 L) 22
Hops absorption losses (whirlpool, hop stand) -1
Estimated amount in fermentor 21
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Prøver noe nytt for å forhindre oksidering:
2 g askorbinsyre i mesk og 1 g ved tapping eller tørrhumling.
Askorbinsyre: Tilsettes etter 10 døgn i gjæringskar eller sammen med tørrhumle. 0,5 g per 10 liter. Ikke nødvendig å røre ut i vann.

  • Mash hopping?
  • Tørrhumle varmere, alt. 1: Først ved 21-22 c, deretter soft-crashe til 16c og tørrhumle igjen.
  • Alt. 2: Først soft-crashe til 16c og deretter opp til 20c for tørrhumling, og så vanlig cold crash 1c. I hvert fall gjøre en test og se. I tillegg: Dele opp tørrhumling i 2 (DDH).
  • Verdant tørrgjær: Kan godt gjære ved temp 21-22c.
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  • Last Updated: 2023-07-28 18:48 UTC