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New England IPA (First Batch)

209 calories 22.5 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 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday March 10th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 49.8%
3.25 lb Crisp Malting - Finest Maris Otter3.25 lb Finest Maris Otter 36.8 2.4 24.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
16 oz Corn Sugar - Dextrose16 oz Corn Sugar - Dextrose 42 0.5 7.7%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 3.8%
0.30 lb Weyermann - Acidulated0.3 lb Acidulated 27 3.4 2.3%
13.05 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 oz Corn Sugar Water Agt Mash 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 145 50 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.27 21.1  
Mash volume with grains 6.24 24.9  
Grain absorption losses -1.51 -6  
Remaining sparge water volume 3.41 13.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

Stepped mash: 146° F for 15 minutes; 156° F for 30 minutes; mash out at 168° F for 10-15 minutes.

90 minute boil:
⏱️ 10 Minutes Left in the Boil
-1 oz El Dorado
*** Add Dextrose at this time

⏱️ 5 Minutes Left in the Boil
-1 oz El Dorado
-1 oz Citra

Start cooling the wort

Wait until temperature drops to 170°F or slightly below: Whirlpool
-3 oz Citra
-2 oz Cascade
-2 oz Azacca
-2 oz El Dorado
-1 oz Mosaic

Let hops sit for about 20-30 minutes then continue to cool wort.

Ferment at 68° F for 2 days and increase temperature by 2° F on day 3. Allow temperature to free rise to 72-73° F by day 5.

Dry Hop:
Day 3- 1oz Citra, 0.5oz Azacca, 0.5oz El Dorado, 0.5oz Mosaic
Day 5- 2oz Citra, 0.5oz Azacca, 0.5oz El Dorado, 0.5oz Mosaic

Day 10- Keg and Cold Crash

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  • Public: Yup, Shared
  • Last Updated: 2026-03-10 20:00 UTC