West coast meets NEIPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 65 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.155 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Carlos
Hop Utilization: 91%
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)

Created: Saturday August 8th 2026

IPA

by Ruben Ortega

OG: 1.052 FG: 1.009 ABV: 5.6% IBU: 44

"La Flybondi" West coast IPA Low Cost

by Rodrigo23

OG: 1.063 FG: 1.010 ABV: 6.9% IBU: 50

Original Gravity:

1.068

Final Gravity:

1.015

ABV (standard):

6.9%

IBU (tinseth):

44.5

SRM (morey):

6.1

Mash pH

5.5

Cost €

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
19.50 kg	Weyermann - Pale Ale19.5 kg Pale Ale	39	2.3	92.9%
1 kg	Weyermann - Carapils1 kg Carapils	34.5	2.1	4.8%
0.50 kg	Weyermann - Melanoidin0.5 kg Melanoidin	34.5	27	2.4%
21 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Simcoe120 g Simcoe Hops	Pellet	14	Boil	60 min	23.31	11.4%
130 g	Simcoe130 g Simcoe Hops	Pellet	12.7	Hop Stand at 80 °C	20 min	7.87	12.4%
50 g	Nectaron50 g Nectaron Hops	Pellet	13.6	Hop Stand at 80 °C	20 min	3.24	4.8%
150 g	Citra150 g Citra Hops	Pellet	14	Hop Stand at 80 °C	20 min	10.02	14.3%
150 g	Citra150 g Citra Hops	Pellet	14	Dry Hop (High Krausen) at 20 °C	3 days		14.3%
50 g	Nectaron50 g Nectaron Hops	Pellet	13.6	Dry Hop (High Krausen) at 20 °C	3 days		4.8%
100 g	Simcoe100 g Simcoe Hops	Pellet	12.7	Dry Hop (High Krausen) at 20 °C	3 days		9.5%
50 g	Nectaron50 g Nectaron Hops	Pellet	13.6	Dry Hop at 12 °C	3 days		4.8%
100 g	Simcoe100 g Simcoe Hops	Pellet	12.7	Dry Hop at 12 °C	3 days		9.5%
150 g	Citra150 g Citra Hops	Pellet	14	Dry Hop at 12 °C	3 days		14.3%
1,050 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Simcoe (Pellet) 120 g Simcoe (Pellet) Hops	23.31	11.4%
330 g	Simcoe (Pellet) 330 g Simcoe (Pellet) Hops	7.87	31.4%
150 g	Nectaron (Pellet) 150 g Nectaron (Pellet) Hops	3.24	14.4%
450 g	Citra (Pellet) 450 g Citra (Pellet) Hops	10.02	42.9%
1,050 g / 0.00 €

Other Ingredients

Amount	Name	Type	Use	Time
6.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
36.30 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
3.50 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

WHC Lab - Haze Heaven: Juicy New England IPA Dry Yeast

Amount:	55 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 378 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

West Coas Moderna

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
105	5	15	55	200	30
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 72.95 L. Suggest reducing initial water volume to 45.4 L and adding 27.55 L sparge/top-off.
Strike water volume at mash thickness of 1.5 L/kg	31.5
Mash volume with grains	45.4
Grain absorption losses	-21
Remaining sparge water volume (equipment estimates 63.4 L)	18.9
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 73 L)	28.5
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.6
Post boil Volume	66.7
Hops absorption losses (whirlpool, hop stand)	-1.7
Going into fermentor	65
Total:	50.4
Equipment Profile Used:	System Default

Notes

Elaborada: 08/08/2026
Densidad Inicial: 1060

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Last Updated: 2026-08-09 18:02 UTC

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West coast meets NEIPA