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NEIPA II

4350 calories 392.8 g 6 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.41 liters
Post Boil Size: 7.04 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4350 calories (Per 6L)
Carbs: 392.8 g (Per 6L)
Created: Saturday March 1st 2025
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1.078
1.015
8.2%
36.5
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g Castle Malting - Chateau Pilsen Malt800 g Chateau Pilsen Malt 37 2 32.9%
400 g Castle Malting - Château Pale Ale400 g Château Pale Ale 38 3.4 16.5%
300 g Weyermann - Carapils300 g Carapils 34.5 2.1 12.3%
300 g Castle Malting - Château Vienna300 g Château Vienna 38 2.6 12.3%
300 g Castle Malting - Château Wheat Blanc300 g Château Wheat Blanc 38 1.8 12.3%
200 g Flaked Oats200 g Flaked Oats 33 2.2 8.2%
100 g Rice Hulls100 g Rice Hulls 0 0 4.1%
30 g Maltodextrin30 g Maltodextrin 39 0 1.2%
2,430 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Warrior2 g Warrior Hops Pellet 16 Boil 60 min 13.2 5.4%
8 g El Dorado8 g El Dorado Hops Pellet 15.7 Boil 10 min 18.78 21.6%
5 g Citra5 g Citra Hops Pellet 11 Boil 5 min 4.52 13.5%
8 g Citra8 g Citra Hops Pellet 11 Hop Stand at 90 °C 10 min 21.6%
7 g Galaxy7 g Galaxy Hops Pellet 14.25 Dry Hop at 12 °C 3 days 18.9%
7 g Nectaron7 g Nectaron Hops Pellet 8.1 Dry Hop at 12 °C 3 days 18.9%
37 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Servomyces Water Agt Boil 15 min.
0.15 g Whirlfloc Water Agt Boil 15 min.
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
2.37 ml Phosphoric acid Water Agt Mash 1 hr.
16.70 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
7 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 35.2 g       Temp: 18 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 10 65 150 75 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 L Strike 69 °C 66 °C 90 min
5.64976 L Sparge 76 °C 76 °C 15 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 7.2
Mash volume with grains 8.8
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 7.9 L) 6.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 11.8 L) 10.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 6 L) 7
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 7 L) 6
Total: 13.7  
Equipment Profile Used: System Default
"NEIPA II" Specialty IPA: New England IPA beer recipe by manuel rodriguez. All Grain, ABV 8.22%, IBU 36.5, SRM 5.91, Fermentables: (Chateau Pilsen Malt, Château Pale Ale, Carapils, Château Vienna, Château Wheat Blanc, Flaked Oats, Rice Hulls, Maltodextrin) Hops: (Warrior, El Dorado, Citra, Galaxy, Nectaron) Other: (Servomyces, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Phosphoric acid)
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  • Last Updated: 2026-03-19 19:46 UTC