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Cream IPA #2 - Nectron, Zamba

248 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Friday June 6th 2025
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1.076
1.010
8.7%
41.0
8.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale Ale Malt 2-Row10 lb Pale Ale Malt 2-Row 36.8 3.5 58%
3.50 lb Rolled Oats3.5 lb Rolled Oats 33 2.2 20.3%
2 lb Thomas Fawcett - Oat Malt2 lb Oat Malt 27.6 2 11.6%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.9%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 4.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11.8 Boil 60 min 18.46 2.9%
2 oz Zamba2 oz Zamba Hops Pellet 9.2 Hop Stand at 170 °F 30 min 7.77 11.8%
2 oz NZ Hops - Nectaron2 oz Nectaron Hops Pellet 14.6 Hop Stand at 170 °F 30 min 12.33 11.8%
0.50 oz Citra0.5 oz Citra Hops Pellet 11.8 Hop Stand at 170 °F 30 min 2.49 2.9%
6 oz Zamba6 oz Zamba Hops Pellet 9.2 Dry Hop at 75 °F 7 days 35.3%
6 oz NZ Hops - Nectaron6 oz Nectaron Hops Pellet 14.6 Dry Hop at 75 °F 7 days 35.3%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
Low
Optimum Temp:
75 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA (weldwerks)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 30 25 175 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 159 °F 152 °F 60 min
2.71 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.22 28.9  
Mash volume with grains 8.54 34.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 2.22 g | 8.9 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.67 g | 22.7 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.83 g | 23.3 qt) 5.5 22  
Total: 9.75 39
Equipment Profile Used: System Default
"Cream IPA #2 - Nectron, Zamba" Specialty IPA: New England IPA beer recipe by Brewer #397218. All Grain, ABV 8.74%, IBU 41.04, SRM 8.33, Fermentables: (Pale Ale Malt 2-Row, Rolled Oats, Oat Malt, Caramel / Crystal 40L, Lactose (Milk Sugar), Rice Hulls) Hops: (Citra, Zamba, Nectaron) Other: (Calcium Chloride (dihydrate), Epsom Salt, Salt, Lactic acid)
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  • Last Updated: 2026-06-10 15:40 UTC