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Avg. Perfect Northeast IPA (NEIPA)

204 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Rating:
4.6819

Hop Utilization Multiplier: 0.88
Calories: 204 calories (Per 12oz)
Share: <EMBED>
1.062
1.013
6.5%
59.26
5.2
5.49
 
Fermentables
Amount Fermentable PPG °L Bill %
10.75 lb American - Pale 2-Row10.75 lb Pale 2-Row 37 1.8 77%
1.4 lb American - Wheat1.4 lb Wheat 38 1.8 10%
1.4 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 10%
0.42 lb Canadian - Honey Malt0.42 lb Honey Malt 37 25 3%
13.97 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Citra1 oz Citra Hops Pellet 12.6 Boil 10 min 13.55
1 oz Galaxy1 oz Galaxy Hops Pellet 15.6 Boil 10 min 16.77
1.5 oz Citra1.5 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.23
1.5 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Whirlpool at 170 °F 15 min 11.43
1.5 oz Mosaic1.5 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 8.28
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 7 days
1.5 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Dry Hop 7 days
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days
1.25 oz Citra1.25 oz Citra Hops Pellet 12.6 Dry Hop 3 days
1.5 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Dry Hop 3 days
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days
 
Mash Guidelines
Amount Description Type Temp Time
--Infusion152 °F60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Irish Moss Fining Boil 15 min.
0.5 tsp Yeast Nutrient Other Boil 15 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Amount:
1
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb.       CO2 Level: 2.4 Volumes
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.49 38  
Strike water volume at mash thickness of 1.25 qt/lb 4.37 17.5  
Remaining sparge water volume 5.12 20.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.49 30  
Boil off losses -1.5 -6  
Hops absorption losses -0.24 -1  
Amount going into fermentor 5.75 23  
Total: 9.49 38
 
Notes
Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F
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Brew Count: 249
Last Updated: 2018-10-30 22:48 UTC