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Nordøst New England IPA

194 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 51.7 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Espen Westrum, Bryggselv
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Sunday February 5th 2017
1.063
1.015
6.6%
171.7
9.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg Pale Ale Malt9 kg Pale Ale Malt 39 4.91 62.9%
2 kg Flaked Oats2 kg Flaked Oats 33 4.37 14%
2 kg Bestmalz - Wheat Malt2 kg Wheat Malt 37 4.91 14%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 3.5%
0.40 kg Bestmalz - Caramel Pils Malt0.4 kg Caramel Pils Malt 35 4.91 2.8%
0.40 kg Flaked Wheat0.4 kg Flaked Wheat 34 3.84 2.8%
14.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 16 Boil 60 min 40.65 4.8%
114 g Citra114 g Citra Hops Pellet 13.4 Whirlpool at 80 °C 30 min 31.83 10.9%
136 g Citra136 g Citra Hops Pellet 13.5 Whirlpool at 80 °C 30 min 38.25 13%
250 g Mosaic250 g Mosaic Hops Pellet 11.7 Whirlpool at 80 °C 30 min 60.94 23.8%
250 g Citra250 g Citra Hops Pellet 13.5 Dry Hop 10 days 23.8%
250 g Mosaic250 g Mosaic Hops Pellet 11.7 Dry Hop 10 days 23.8%
1,050 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
7.63 ml Lactic acid Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
3 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 556 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation drops       Amount: 1 per 0.5l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.2 L Temperature -- 64 °C 65 min
3.75 L Sparge -- 78 °C 10 min
3.75 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.95 L. Suggest reducing initial water volume to 45.09 L and adding 8.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.31 L. Suggest reducing initial water volume to 36.29 L and adding 18.91 L sparge/top-off. 55.2
Strike water volume at mash thickness of 4 L/kg 55.2
Mash volume with grains 64.3
Grain absorption losses -13.8
Remaining sparge water volume 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.6 L) 51.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 46.1 L) 48
Hops absorption losses (whirlpool, hop stand) -2.5
Estimated amount in fermentor 45.5
Total: 66.4  
Equipment Profile Used: System Default
 
Notes

3 packs of yeast in 3l starter.

Fermentation: 4 days on 19 degrees Celsius, 10 days on 22 degrees Celsius.

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  • Last Updated: 2019-01-13 18:49 UTC