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Gravity

221 calories 21.5 g 0.33 L
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.15 liters
Post Boil Size: 20.2 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ten Men Brewery
Calories: 221 calories (Per 0.33L)
Carbs: 21.5 g (Per 0.33L)
URL: https://tenmen.beer/
Created: Thursday May 2nd 2024
1.072
1.016
7.4%
16.9
10.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Weyermann - Pale Ale4.5 kg Pale Ale 39 4.64 69.2%
0.75 kg Weyermann - Pale Wheat0.75 kg Pale Wheat 36 3.84 11.5%
1 kg Flaked Oats1 kg Flaked Oats 33 4.37 15.4%
250 g Liquid Malt Extract - Light250 g Liquid Malt Extract - Light - (late boil kettle addition) 35 9.18 3.8%
6.50 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Centennial5 g Centennial Hops Pellet 10 Boil 60 min 5.93 2%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 0 min 7.8%
40 g Citra40 g Citra Hops Pellet 11 Whirlpool 40 min 11 15.7%
50 g Cryo Citra50 g Cryo Citra Hops Pellet 11 Dry Hop at 22 °C 3 days 19.6%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 22 °C 3 days 15.7%
100 g Nectaron100 g Nectaron Hops Pellet 8 Dry Hop at 22 °C 3 days 39.2%
255 g / kr 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Kommunalt vatten i Västerås
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 67 °C 68 °C 60 min
Temperature 72 °C 78 °C 15 min
10 L Sparge 80 °C 80 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33 L) 31.3
Mash volume with grains (equipment estimates 37.1 L) 35.4
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 24.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 20
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Brygg för Ukraina and Ten men Brewery

Ten men Brewery gold winning NEIPA Gravity.

http://www.bryggforukraina.se
https://tenmen.beer/

Rule number 1: no oxygen :)

Original Recepie:
Grainbill

  • Weyermann Extra Pale Pilsner - 72%
  • Weyermann Pale Wheat - 12%
  • Flaked Oats - 16%

    Mash Schedule:
  • 49 C 20min (our lauter tun does get a bit unhappy when we skip this step, otherwise would skip)
  • 67-68C 60min
  • 72C 15min
  • 76-78C mash out
  • Mash pH 5.1-5.2

    Water Profile
  • Target 150-200 ppm chloride, 0-100 ppm sulphates.
  • CaCl2 & CaSO4 Mostly dosed in the mash, with some top-up in kettle.

    Boil
  • 60 min boil ltime
  • Centennial 0,2 kg hops /1000 L wort
  • 4% of extract worth of sugar dosed in 15 min before end of boil.
  • 1kg hops /1KL wort at end of boil (15-20 IBUs).
  • Use lactic acid to adjust post-boil pH to 5.0 if target is missed.
  • Citra 2kg hops /1000 L wort at whirlpool @ 70-75C. 40 minutes.

    Yeast
  • WLP066 III

    Dry Hopping
    At the end of fermentation
    -Citra 2kg hop /1000 L
    -Cryo Citra 2,5 hop /1000 L
    -Nectaron 5kg hop /1000 L
    After dry hopping, raise the temperature to 22 degrees
    Constantly raise hops 3-4 times a day. Duration of dry hopping 2-3 days
    On the fourth day, sharply lower the temperature to -1C

  • OG 16.8P
  • FG 4.2P
  • ABV 6.8 - 7%
  • IBU n/a


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  • Last Updated: 2025-01-09 19:01 UTC