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NEIPA2

212 calories 21.9 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chris Germain
Hop Utilization: 88%
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created Monday July 24th 2017
1.064
1.016
6.2%
53.3
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 73.4%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 11%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 11%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 3.7%
1 oz Rice Hulls1 oz Rice Hulls 0 0 0.9%
109 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Citra8 g Citra Hops Pellet 12.6 Boil 10 min 8.99 4%
8 g Mosaic8 g Mosaic Hops Pellet 11.3 Boil 10 min 8.06 4%
1 oz Citra1 oz Citra Hops Pellet 12.6 Whirlpool at 140 °F 30 min 15.1 14%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Whirlpool at 140 °F 30 min 13.54 14%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 140 °F 30 min 7.61 7%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.6 Dry Hop 3 days 7%
8 g Columbus8 g Columbus Hops Pellet 15 Dry Hop 3 days 4%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days 7%
8 g N1/698 g N1/69 Hops Pellet 13.4 Dry Hop 3 days 4%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 7 days 14%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Dry Hop 7 days 7%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 14%
7.13 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal No mashout Temperature 152 °F 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb.       CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 0 0 175 90 0
From distilled water:
CaCl2 (Calcium Chloride) - 4.8 grams
CaSO4 (Gypsum) - 2 grams - 1/2 tsp

Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.22 g | 20.9 qt) 4.6 18.4  
Grain absorption losses -0.85 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.11 g | 16.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.59 10.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Volume into fermentor 2.5 10  
Total: 4.6 18.4
Equipment Profile Used: System Default
 
Notes

1) Strike temp at 163 and mashed in which didn't drop the temperature really at all so I tried stirring down with the lid off for about 10 minutes and got it down to 156 which I left at for 30 mins before stirring again. It still read 156 so tried to lower and left the lid off which it fell to about 150. I picked up the bag and added a little hit to get to 152 and let it ride for the remaining 15 or so minutes.

2) Started boil after draining and squeezing bag (yes, I squeeze).

3) Normal boil, but lost more beer than my last apt. This is a new stove in a new place which gets a much stronger boil so I lost about a quarter gallon more.

4) Hopped at 10 remaining and dropped in my cleaned immersion chiller.

5) Started immersion chiller right after boil and ran for about 2 minutes and found my temp had dropped from boil to 140F! I was shooting for 170 on the hop stand but went with 30 mins in 140.

6) Following hop stand, I cooled to ~80 and transferred to sanitized fermenter via ball valve and 1/2" tubing. No issues - left beer and hop trub behind.

7) I setup fermenter in my ferm chamber which was cooled to 68. I attached the temp probe with plumbers putty to my SS brewtech mini which read 72. Once it cooled to about 70 I pitched the yeast (wyeast smack pack that was ballooned, no starter). In the morning I checked and temp was right at desired temp of 68.

8) Vigorous fermentation 6 hours in and I've found a small leak from my spigot... debating what to do.

9) Leak turned out to be minimal. I gave the spigot a turn clockwise and it seemed to tighten it and stop the leak.

10) Dry hopped per recipe and pulled a sample prior to adding second dry hop one week in. I had a tiny amount of N1/69 experimental hops leftover that i decided to throw in with the second dry hop. They are south african aroma hops that are said to be tropical so hoping they add a little to the end aroma.

10) Gravity registered at 1.012 but i didnt measure the OG so no idea on FG target (fail with the new equipment). Beer is hazy, very hoppy, and tastes very good. Blow off is still bubbling. I raised the temp control to 72 and let the chamber free rise to 71.

11) Finished beer of and siphoned to keg. As this was my first kegging experience, I ended up siphoning too much trub and it clogged the keg multiple times. I was finally able to unclog it after cutting my dip tube by an inch. Although this sucked, I was able to get beer flowing through my new kegerator.

Tasting Notes: Beer was absolutely fantastic! This was by far the best I've ever made with a huge pungent smell of citrus. Although I lost a lot of beer to trub and unclogging, I was able to enjoy about 12-14 pints of some very good beer.

Fermentation temp: 68F for first week
Let ferm temp rise to 71F after second dry hop for remaining

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  • Last Updated: 2017-11-08 20:53 UTC