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NEIPA BABILONIA

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 34.74 liters
Post Boil Size: 27.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Miguel Amado
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Friday November 24th 2023
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1.010
5.9%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Bestmalz - BEST Pale ale5.5 kg BEST Pale ale 38.1 2.81 68.8%
1.40 kg German - Wheat Malt1.4 kg Wheat Malt 37 2 17.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 12.5%
0.10 kg German - Caramel Pils0.1 kg Caramel Pils 35 2.4 1.3%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 10 min 6.4 13.7%
180 g Mosaic180 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 41.67 82.2%
9 g Galaxy9 g Galaxy Hops Pellet 14.25 Boil 10 min 3.18 4.1%
219 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
29200
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 16 186 93 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L strike Infusion 65 °C 63 °C 60 min
21 L Mash out Sparge 78 °C 76 °C 20 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 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume 19.6
Mash Lauter Tun losses -0.9
Pre boil volume 34.7
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27.9
Hops absorption losses (whirlpool, hop stand) -0.9
Going into fermentor 27
Total: 43.6  
Equipment Profile Used: System Default
 
Notes

BIAB method for Braumeister 20l, efficiency 73/75 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

27l to mash / Mash PH 5.4/5.5
No sparge
Boil PH 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Fermentation at 20 to 22c˚"7/10 days"

Dry Hop 22c˚ (1st Dry Hop at around 1.025/1.022
50g Amarillo, after two days put the 2nd Dry Hop for two more days”
50g Galaxy
50g Citra

Cold crash!

Purging the hops until cleaned. It usually takes 7 to 10 days.

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  • Last Updated: 2023-12-03 15:24 UTC