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NEIPA

157 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Friday September 12th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 62%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 20.7%
0.84 kg Flaked Wheat0.84 kg Flaked Wheat 34 2 17.4%
4.84 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Cascade100 g Cascade Hops Pellet 7 Aroma 0 min 25%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop (High Krausen) Day 0 25%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop Day 2 25%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop Day 2 25%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.7
Mash volume with grains 12.9
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.9 L) 37
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 42.7  
Equipment Profile Used: System Default
 
Notes

Cook oats and flour to gelatinize.

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  • Last Updated: 2025-09-12 16:17 UTC