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neipa

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.58 liters
Post Boil Size: 25.62 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday November 16th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Joe White - Pilsner / Export Pilsner5 kg Pilsner / Export Pilsner 36.8 2 61%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 12.2%
2 kg Joe White - Vienna Malt2 kg Vienna Malt 35.9 3.37 24.4%
0.20 kg Lauke - AU - Lauke - Plain Flour0.2 kg AU - Lauke - Plain Flour 38 2 2.4%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 60 min 6 1.8%
25 g Galaxy25 g Galaxy Hops Pellet 15.55 Boil 10 min 13.53 8.9%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 10 min 10.88 8.9%
50 g Eclipse50 g Eclipse Hops Pellet 17.7 Whirlpool at 90 °C 15 min 12.75 17.9%
25 g Galaxy25 g Galaxy Hops Pellet 15.55 Whirlpool at 90 °C 15 min 6.22 8.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 15 min 9 17.9%
50 g Eclipse50 g Eclipse Hops Pellet 17.7 Dry Hop 3 days 17.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 17.9%
280 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
tank
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 17 180 80 42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 75 °C 67 °C 75 min
22 L Batch Sparge 85 °C 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20.5
Mash volume with grains 25.9
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 20.2 L) 20.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 31.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 25
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

Add half salts to mash, half to sparge.

Ferment at 19C, raise to 21C for 1 day to finish.

Brewed 23/11/23.

Dry hops added 26/11/23 when gravity was 1025.

One of the best beers I've brewed. Was a bit over hoppy at first but delicious after a couple weeks in the keg.

Version 2:

  • Replaced eclipse hops with nectaron

  • Used US-05 yeast

  • Brewed 16/12/23

    8g mosaic 60min

    25g mosaic, 25g nectaron, 10g galaxy 10min

    50g mosaic, 50g nectaron, 15g galaxy Whirlpool.

    25g nectaron 25g mosaic dry hop

  • Fermented as normal for 3 days, then raised pressure to 12 psi when dry hops added. Raised temp to 23C at the same time.

  • Fully carbed and ready to drink in 1 week! I like this even better than V.1


    Version 3:

  • Brewed 02/01/24

  • Used Ale malt instead of pilsner

  • Replaced nectaron with Vic Secret

  • Skipped 60 min Mosaic hop addition

  • Ferment at 19C for 2 days then 23C at 12psi to finish.

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  • Last Updated: 2024-01-03 00:14 UTC