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NEIPA | Tired Hands Milkshake (approximation) Braumeister 20L

218 calories 24.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.7 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AnteK
Rating:
5.00 (3 Reviews)

Calories: 218 calories (Per 330ml)
Carbs: 24.8 g (Per 330ml)
Created: Monday March 20th 2017
1.070
1.021
6.4%
56.8
6.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 51.2%
1.50 kg Apple1.5 kg Apple - (late boil kettle addition) 5.6 0 19.2%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 12.8%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.4%
70 g Canadian - Honey Malt70 g Honey Malt 37 25 0.9%
400 g Lactose (Milk Sugar)400 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.1%
300 g Rice Hulls300 g Rice Hulls 0 0 3.8%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 0.6%
7,820 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 10 min 13.84 8.3%
25 g Citra25 g Citra Hops Pellet 11 Boil 10 min 10.69 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 10 min 12.14 8.3%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 5 min 7.61 8.3%
25 g Citra25 g Citra Hops Pellet 11 Boil 5 min 5.87 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 5 min 6.68 8.3%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 7 days 16.7%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 7 days 16.7%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 16.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Green apple puree Flavor Boil 20 min.
1 each Yeast Nutrient Fining Boil 15 min.
2 kg Mango fruit Flavor Primary 5 days
1 each Vanilla Bean Spice Secondary 7 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.41 g/l
 
Target Water Profile
Água Lapa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 12 28 128 70 27
RO Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 50 °C --
beta-glucans Infusion -- 55 °C 15 min
Mash in Infusion -- 65 °C 90 min
Mas out Infusion -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 31.8
Mash volume with grains (equipment estimates 37.4 L) 35.7
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 25
Volume increase from sugar/extract (late additions) 1.7
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 21 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.7 L) 21
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

Mango 15 min in the boil
26l water to mash / Mash PH 5.3
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/15 days"

The end of the primary fermentation
Dry Hop "7 days" 22c˚
Vanilla Bean
Mango fruit
Galaxy
Citra
Mosaic

CO2 level 2.2 / 2.5 vols.

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  • Last Updated: 2020-05-08 03:05 UTC