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NEIPA #12

221 calories 21.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 1 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chad Dewitt
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday August 10th 2017
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1.067
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6.8%
34.5
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 68.6%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 5.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.9%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Citra8 oz Citra Hops Pellet 11 Whirlpool at 180 °F 15 min 34.48 50%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop Day 0 25%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop Day 4 25%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.71 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.27 g/gal Gypsum Water Agt Mash 1 hr.
3.61 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67.5 0 0 90 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.22 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.23 32.9  
Mash volume with grains 9.55 38.2  
Grain absorption losses -2.06 -8.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.03 g | 24.1 qt) 6 24  
Boil off losses -0.03 -0.1  
Post boil volume (equipment estimates 5.98 g | 23.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 5.7 22.8  
Total: 8.23 32.9
Equipment Profile Used: System Default
 
Notes



First dry hop during yeast pitch
Second during high krausen or 3 days after pitching.
Final dry hop again in the keg or 3 days before packaging

If you want "peachy, stone fruit" pitch at 68, raise to 70 within 48 hours, and in the last 4 days of primary bump to 72 to finish

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  • Last Updated: 2020-04-05 21:34 UTC