NEIPA III - Beer Recipe - Brewer's Friend

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NEIPA III

4130 calories 471 g 6 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.43 liters
Post Boil Size: 8.06 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4130 calories (Per 6L)
Carbs: 471 g (Per 6L)
Created: Thursday March 13th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Castle Malting - Chateau Pilsen Malt1000 g Chateau Pilsen Malt 37 2 38.5%
800 g Castle Malting - Château Pale Ale800 g Château Pale Ale 38 3.4 30.8%
300 g Castle Malting - Château Wheat Blanc300 g Château Wheat Blanc 38 1.8 11.6%
200 g Weyermann - Carapils200 g Carapils 34.5 2.1 7.7%
200 g Flaked Oats200 g Flaked Oats 33 2.2 7.7%
75 g Rice Hulls75 g Rice Hulls 0 0 2.9%
21 g Maltodextrin21 g Maltodextrin 39 0 0.8%
2,596 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 Boil 60 min 21.53 8%
9 g Citra9 g Citra Hops Pellet 11 Boil at 80 °C 5 min 7.08 18%
5 g Citra5 g Citra Hops Pellet 11 Hop Stand at 80 °C 15 min 10%
8 g Mandarina Bavaria8 g Mandarina Bavaria Hops Pellet 8.5 Hop Stand at 80 °C 15 min 16%
8 g Amarillo8 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 16%
8 g Citra8 g Citra Hops Pellet 11 Dry Hop 4 days 16%
8 g Mandarina Bavaria8 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 16%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
2.94 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.58 g Phosphoric acid Water Agt Sparge 1 hr.
0.20 g Servomyces Other Boil 15 min.
0.15 g Whirlfloc tablet Water Agt Boil 15 min.
10 g Sweet Orange Peel Flavor Whirlpool 15 min.
 
Yeast
Fermentis - Safale S-33
Amount:
11 Grams
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 124 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 40.2 g       Temp: 17 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.725 L Strike 69 °C 67 °C 60 min
6.27583 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 7.7
Mash volume with grains 9.4
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 8.6 L) 7.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7.1 L) 8.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.9  
Equipment Profile Used: System Default
"NEIPA III" Specialty IPA: New England IPA beer recipe by manuel rodriguez. All Grain, ABV 6.57%, IBU 28.61, SRM 5.83, Fermentables: (Chateau Pilsen Malt, Château Pale Ale, Château Wheat Blanc, Carapils, Flaked Oats, Rice Hulls, Maltodextrin) Hops: (Magnum, Citra, Mandarina Bavaria, Amarillo) Other: (Baking Soda, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, Salt, Servomyces, Whirlfloc tablet, Sweet Orange Peel)
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  • Last Updated: 2026-03-19 19:48 UTC