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65 calories 6.2 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: 1.067 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Asgeir
Calories: 65 calories (Per 100ml)
Carbs: 6.2 g (Per 100ml)
Created: Friday July 28th 2023
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7.5%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,475 g German - Pilsner4475 g Pilsner 38 1.6 63.9%
425 g Simpsons - Maris Otter pale425 g Maris Otter pale 38 2.4 6.1%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 14.3%
700 g Flaked Wheat700 g Flaked Wheat 34 2 10%
100 g Simpsons - Premium English Caramalt100 g Premium English Caramalt 32.6 23.04 1.4%
100 g Gambrinus - Honey Malt100 g Honey Malt 37 25 1.4%
200 g Cane Sugar200 g Cane Sugar 46 0 2.9%
7,000 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - Sabro50 g Sabro Hops Pellet 14 Hop Stand at 82 °C 20 min 9.55 10%
100 g Citra100 g Citra Hops Pellet 11 Hop Stand at 82 °C 20 min 15 20%
100 g Mosaic100 g Mosaic Hops Pellet 11.6 Hop Stand at 82 °C 20 min 15.82 20%
100 g Yakima Valley Hops - LUPOMAX Citra100 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop at 16 °C 3 days 20%
100 g Yakima Valley Hops - LUPOMAX Mosaic100 g LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop at 16 °C 3 days 20%
50 g Callista Lupulinator50 g Callista Lupulinator Hops Pellet 16.2 Dry Hop at 16 °C 2 days 10%
500 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 (dihydrate) Water Agt Mash 90 min.
1 g Epsom Salt Water Agt Mash 90 min.
2 g Gypsum Water Agt Mash 90 min.
4 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 (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 281 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 -- 66 °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 6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
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) -1.3
Estimated amount in fermentor 20.8
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

For å forhindre oksidering: 2 g askorbinsyre i mesk og 1 g ved tapping eller tørrhumling. Tilsettes sammen med tørrhumle. 0,5 g per 10 liter. Ikke nødvendig å røre ut i vann.

Første forsøk på NEIPA i konisk: FermZilla 27L Tri-Conical Gen 3.2 med mulighet for å tappe ut gjæren før tørrhumling.

Verdant tørrgjær kan godt gjære ved temp 21-22c.
"Pitch at 21, hold at 21 for 4 days, bump up to 22 for 3 days, 23 for 3 days, then drop to 15 for 24 hours. Dry hop at 16 for 3 days. Transfer, carb, serve. This yeast performs beautifully if you follow this schedule."

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  • Last Updated: 2023-11-24 14:05 UTC