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Ne.2 No Boil Hop

213 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.18 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lanska
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Thursday May 28th 2026
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6.9%
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 49.2%
2 kg Briess - Brewers Malt 2-Row2 kg Brewers Malt 2-Row 37 1.8 32.8%
0.50 kg Briess - Brewers Oat Flakes / Flaked oats0.5 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 8.2%
0.50 kg Briess - Brewers Red Wheat Flakes0.5 kg Brewers Red Wheat Flakes 32.2 2 8.2%
0.10 kg Briess - American Honey Malt0.1 kg American Honey Malt 37.7 25 1.6%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 78 °C 20 min 8.25 10%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Whirlpool at 78 °C 20 min 3.81 4%
30 g NZ Hops - Superdelic30 g Superdelic Hops Pellet 10.5 Whirlpool at 78 °C 20 min 4.73 6%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 4 days 10%
30 g simcoe30 g simcoe Hops Pellet 10.5 Dry Hop 4 days 6%
120 g NZ Hops - Superdelic120 g Superdelic Hops Pellet 10.5 Dry Hop 2 days 24%
200 g NZ Hops - Nectaron200 g Nectaron Hops Pellet 11 Dry Hop 2 days 40%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
25 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Lallemand - LalBrew Pomona
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.26 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 10.9 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 26.2
Boil off losses -5.7
Post boil Volume (equipment estimates 20.5 L) 22.5
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

매쉬 아웃 76~78도 10min? 생각해보기
생략이 불가능한건 아님


온도가 잘 유지되는 환경이면 Pomona 사용
아니면 Kveik Voss를 사용하자.

안정성은 Kveik. 고점은 Pomona


2차 드홉에서 온도(15도 ~ 18도)를 낮출 방법이 있어야함.. 될지는 모르겠네..
발효기간 동안 온도 유지가 핵심

크바익 사용시

1차 DH

효모 접종 후 18~24시간 후 (크라우젠 타이밍)

시트라 50g + 심코 30g

2차 DH (예상으로는 발효 3일차)

발효 종료 후 냉각(14~15ºC)
홉 투입 후 2일간 침출

넥타론 200g + 슈퍼델릭 120g


포모나 사용시

1차 DH(예상으로는 발효 3일차)

발효 70~80% 시점에서 첫번째 드홉 사용

시트라 50g + 심코 30g



2차 DH(예상으로는 발효 7일차)

온도는 15ºC쯤

넥타론 200g + 슈퍼델릭 120g


무슨 효모를 쓰더라도 2차 DH는
발효 종료 후 냉각 후 투입한다!!!!!!

온도 15ºC




Water Chem

매쉬 워터에

염화칼슘 6-7g 사용

집섬 1.5~2g

탄산칼슘 Never...

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  • Last Updated: 2026-05-29 06:10 UTC