New England Candy IPA - Beer Recipe - Brewer's Friend

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New England Candy IPA

230 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Electric Brewery.com
Calories: 230 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Tuesday March 28th 2017
1.069
1.019
6.9%
92.4
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.59 lb American - Pale 2-Row8.59 lb Pale 2-Row 37 1.8 32.9%
8.49 lb United Kingdom - Maris Otter Pale8.49 lb Maris Otter Pale 38 3.75 32.5%
3.91 lb American - White Wheat3.91 lb White Wheat 40 2.8 15%
3.91 lb Flaked Oats3.91 lb Flaked Oats 33 2.2 15%
1.20 lb Canadian - Honey Malt1.2 lb Honey Malt 37 25 4.6%
26.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil 5 min 6.64 8%
2 oz Galaxy2 oz Galaxy Hops Pellet 12 Boil 5 min 7.25 8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 5 min 7.55 8%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 13.73 8%
2 oz Galaxy2 oz Galaxy Hops Pellet 12 Whirlpool at 180 °F 30 min 14.98 8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 15.6 8%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 1 days 8%
2 oz Galaxy2 oz Galaxy Hops Pellet 12 Dry Hop 1 days 8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 8%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 18 days 8%
2 oz Galaxy2 oz Galaxy Hops Pellet 12 Dry Hop 18 days 8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 18 days 8%
1 oz Warrior1 oz Warrior Hops Pellet 16 First Wort 0 min 26.65 4%
25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 955 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.99 gal (55.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.99 gal (7.95 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 8.16 32.6  
Mash volume with grains 10.24 41  
Grain absorption losses -3.26 -13.1  
Remaining sparge water volume (equipment estimates 9.34 g | 37.4 qt) 10.36 41.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.99 g | 56 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 12.23 48.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 12 48  
Total: 18.51 74.1
Equipment Profile Used: System Default
 
Notes

1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young.

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  • Last Updated: 2017-07-25 02:21 UTC