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NEIPA - Amarillo

299 calories 30.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.85 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Colin Churchward
Calories: 299 calories (Per 500ml)
Carbs: 30.9 g (Per 500ml)
Created: Monday July 31st 2023
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1.064
1.016
6.3%
43.9
10.1
5.5
21.81
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.40 kg Crisp Malting - Finest Maris Otter4.4 kg Finest Maris Otter £ 1.64 / kg
£ 7.22 		37.1 6 80%
220 g Crisp Malting - Dextrin Malt220 g Dextrin Malt £ 2.61 / kg
£ 0.57 		36.8 1.8 4%
440 g Flaked Oats440 g Flaked Oats £ 1.35 / kg
£ 0.59 		33 2.2 8%
440 g Flaked Wheat440 g Flaked Wheat £ 3.10 / kg
£ 1.36 		34 2 8%
5,500 g / £ 9.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops £ 0.05 / g
£ 0.50 		Pellet 17.3 Boil at 100 °C 60 min 22.46 4.9%
60 g Amarillo60 g Amarillo Hops £ 0.05 / g
£ 3.00 		Pellet 8.6 Whirlpool at 80 °C 20 min 8.15 29.3%
30 g Amarillo30 g Amarillo Hops £ 0.05 / g
£ 1.50 		Pellet 8.6 Dry Hop (High Krausen) 2 days 14.6%
35 g Amarillo35 g Amarillo Hops £ 0.05 / g
£ 1.75 		Pellet 8.6 Dry Hop at 1 °C 2 days 3.17 17.1%
35 g Galaxy35 g Galaxy Hops £ 0.07 / g
£ 2.45 		Pellet 15 Dry Hop at 1 °C 2 days 5.53 17.1%
35 g Simcoe35 g Simcoe Hops £ 0.05 / g
£ 1.75 		Pellet 12.4 Dry Hop at 1 °C 2 days 4.57 17.1%
205 g / £ 10.95
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid £ 0.04 / ml
£ 0.04 		Water Agt Mash 0 min.
8 g Calcium Chloride (anhydrous) £ 0.01 / g
£ 0.08 		Water Agt Mash 0 min.
2 g Gypsum £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
1.20 g Epsom Salt £ 0.02 / g
£ 0.02 		Water Agt Mash 0 min.
2 g Table Salt £ 0.01 / g
£ 0.02 		Water Agt Mash 0 min.
1 tsp Yeast Nutrient Part I £ 0.15 / tsp
£ 0.15 		Other Boil 10 min.
0.70 tsp Yeast Nutrient Part 2 £ 0.04 / tsp
£ 0.03 		Other Boil 10 min.
£ 0.35
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
£ 0.76 / each
£ 0.76
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
£ 0.76 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.6 bar       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 4.6 44.7 227.5 77.7 5
Filter tap water through Brita filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L 69.4C stike water Strike 69.4 °C 65 °C 60 min
6.35 L Batch Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19.3 L) 20.8
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 19
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

NEIPA


Background

My standard NEIPA recipe. Not OTT on hops but does the job. Just be careful on the first dry hop, that yeast can go crazy!

Malt bill

Any base malt can be used, Golden Promise is always good but standard pale malt or Maris Otter can be used. Lots of flaked wheat and flaked oats is essential.

Hop bill

Magnum or any any hop can be used for bittering. Lots of hop in whirlpool. First dry hop when attenuation gets to 50%. That's normally 1-2 days depending on yeast. Then final dry hop just before end of fermentation.

Yeast

Good old London III used. Grow from slope and grow to 1L. This yeast will produce a think foam when ferementing and adding dry hop can activate yeast. Blow offs are common with this yeast.

Fermentation

Ferment slightly higher temp, about 21 C is good. A little pressure, max 5 psi can be added after first dry hop to stop yeast going made and causing blow off.

Water

Filter water and add more CaCl2 than CaSO4. Some lactic acid or CRS is needed for low mash pH.

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  • Last Updated: 2024-09-15 19:20 UTC