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NEIPA April 20th

578 calories 73.4 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 47.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 74% (brew house)
Source: GAR
Calories: 578 calories (Per 1L)
Carbs: 73.4 g (Per 1L)
Created: Saturday April 19th 2025
1.061
1.022
5.2%
27.3
4.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg Bairds - Maris Otter Finest Ale Malt5.2 kg Maris Otter Finest Ale Malt 37.7 2.5 41.8%
5.20 kg Canada Malting - CMC 2-ROW MALT5.2 kg CMC 2-ROW MALT 36 1.75 41.8%
0.84 kg Viking - Wheat Malt0.84 kg Wheat Malt $ 0.00 / kg
$ 0.00 		38 2.5 6.8%
0.60 kg Flaked Oats0.6 kg Flaked Oats $ 0.00 / kg
$ 0.00 		33 2.2 4.8%
0.60 kg Flaked Barley0.6 kg Flaked Barley $ 0.00 / kg
$ 0.00 		32 2.2 4.8%
12.44 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Cascade56 g Cascade Hops Pellet 7 Boil at 100 °C 10 min 7.57 16.6%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Whirlpool at 85 °C 10 min 9.56 16.6%
56 g Zythos56 g Zythos Hops Pellet 11 Whirlpool at 85 °C 10 min 6.7 16.6%
58 g Amarillo58 g Amarillo Hops Pellet 8.6 Whirlpool at 85 °C 10 min 3.47 17.2%
56 g Zythos56 g Zythos Hops Pellet 11 Dry Hop 3 days 16.6%
56 g El Dorado56 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 16.6%
338 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g nutrients Water Agt Boil 15 min.
4 g Gypsum Water Agt Mash 1 hr.
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - WLP091 Best coast hazy ale blend
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Gilles' new NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 180 90 84
Add:
Gypsum: 4g
Epsom Salt ( MgSO4): 4g
NaCl: 1g
CaCl2: 13g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L strike at 78C Infusion -- 68 °C 60 min
30 L Fly Sparge -- 68 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.83 L. Suggest reducing initial water volume to 45.4 L and adding 7.43 L sparge/top-off.  
Strike water volume at mash thickness of 2.4 L/kg 29.9
Mash volume with grains 38.1
Grain absorption losses -12.4
Remaining sparge water volume (equipment estimates 36.3 L) 37.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.8 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 46.9 L) 47.7
Hops absorption losses (whirlpool, hop stand) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 46.9 L) 46
Total: 67.3  
Equipment Profile Used: System Default
 
Notes

Starter with 0.5L for 36 hours for each Yeast:
-WLP Best Coast Hazy IPA
-Escarpment-Thiol Libre



Dry Hop (Day 14 for 3 days):
2 oz Zythos
2 oz El Dorado


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  • Last Updated: 2025-04-19 14:07 UTC