Leftover Hops NEIPA 10 - Beer Recipe - Brewer's Friend

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Leftover Hops NEIPA 10

214 calories 19.8 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.84 gallons
Post Boil Size: 6.84 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday May 11th 2024
1.065
1.013
6.9%
29.5
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner 37.3 1.7 55.4%
2 lb Weyermann - Rye Malt2 lb Rye Malt 36 3.7 12.3%
2 lb German - Spelt Malt2 lb Spelt Malt 37 2 12.3%
1 lb Simpsons - Finest Pale Ale Golden Promise1 lb Finest Pale Ale Golden Promise 37 2.4 6.2%
2 lb Quaker - Rolled Oats2 lb Rolled Oats 4 1 12.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.5%
16.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g HRC003 - EXP-1302-33356 g HRC003 - EXP-1302-333 Hops Pellet 5.6 Boil 15 min 9.75 16.7%
56 g HRC003 - EXP-1302-33356 g HRC003 - EXP-1302-333 Hops Pellet 5.6 Whirlpool at 170 °F 10 min 3.56 16.7%
42 g Yakima Valley Hops - LUPOMAX El Dorado (17.0 AA)42 g Yakima Valley Hops - LUPOMAX El Dorado (17.0 AA) Hops Lupulin Pellet 17 Whirlpool at 170 °F 10 min 8.1 12.5%
42 g Yakima Valley Hops - LUPOMAX HBC 586 (17.0 AA)42 g Yakima Valley Hops - LUPOMAX HBC 586 (17.0 AA) Hops Lupulin Pellet 17 Whirlpool at 170 °F 10 min 8.1 12.5%
56 g HRC003 - EXP-1302-33356 g HRC003 - EXP-1302-333 Hops Pellet 4 Dry Hop at 60 °F Day 6 16.7%
42 g Yakima Valley Hops - LUPOMAX El Dorado (17.0 AA)42 g Yakima Valley Hops - LUPOMAX El Dorado (17.0 AA) Hops Lupulin Pellet 17 Dry Hop at 60 °F Day 6 12.5%
42 g Yakima Valley Hops - LUPOMAX HBC 586 (17.0 AA)42 g Yakima Valley Hops - LUPOMAX HBC 586 (17.0 AA) Hops Lupulin Pellet 17 Dry Hop at 60 °F Day 6 12.5%
336 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Citric acid Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 g Ascorbic Acid Water Agt Mash 1 hr.
2.20 g Wyeast - Beer Nutrient Other Boil 15 min.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 293 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 293 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 165 °F 154 °F 80 min
1.5 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.99 20  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.07 g | 20.3 qt) 3.65 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 8.26 g | 33 qt) 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6.69 g | 26.7 qt) 6.84 27.4  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Total: 8.64 34.6
Equipment Profile Used: System Default
 
Notes

Version 10
Last batch was good, but on the bitter side. Cutting the 15 min magnum charge and rolling with new hops HRC003 - EXP-1302-333, El Dorado, and HBC 586.
Version 9 now.
Adding ascorbate to help ease oxidation issues with packaging per some information out there.
Taking away the whirlfloc.

Making some adjustments from version 7 due to availability of the malts and hops. Version 7 ended up being the best one I have made yet.

Will be trying a bunch of yeast through this series. Cosmic Punch is a good one if you have the right hops. Trying to clear out the samples I got at HBC 2022 Pittsburgh, so there's some whole cone stuff and lupulin pellets. Not sure if it's really going to go, but will find out with Verdant and K97 co-pitched.
Also bought some Oast House Strata Extract and will add that at kegging. Recommendation was for 0.5 mL for 5 gallons at kegging.

If you're wondering, the rye adds considerable body along with the spelt (wheat) and oats. It's pretty thick

Back on my BS again for round 6. This time throwing in what oats I had and emptying out the freezer leftover hops.

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  • Last Updated: 2024-05-11 16:47 UTC