G21 NEIPA Replicale - Hop Ripper - Beer Recipe - Brewer's Friend

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G21 NEIPA Replicale - Hop Ripper

192 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 50.5 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: JH
Calories: 192 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Saturday October 14th 2017
1.063
1.012
6.7%
38.5
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Golden Promise10 kg Golden Promise 37 3 74.1%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 14.8%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 7.4%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3.7%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g El Dorado100 g El Dorado Hops Leaf/Whole 15.7 Boil 13 min 31.07 11.1%
200 g Citra200 g Citra Hops Leaf/Whole 11 Whirlpool at 75 °C 45 min 4.36 22.2%
100 g El Dorado100 g El Dorado Hops Leaf/Whole 15.7 Whirlpool at 75 °C 45 min 3.11 11.1%
200 g Citra200 g Citra Hops Leaf/Whole 11 Dry Hop 5 days 22.2%
200 g El Dorado200 g El Dorado Hops Leaf/Whole 15.7 Dry Hop 5 days 22.2%
100 g Citra100 g Citra Hops Leaf/Whole 11 Dry Hop 7 days 11.1%
900 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 390 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
4g Gypsum
2g salt
16g Calcium Chloride

Acidify mash to 5.25 using 2.5 capfulls of lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 66.6 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.2 L. Suggest reducing initial water volume to 45.09 L and adding 12.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 32.5
Mash volume with grains 41.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 39.3 L) 37.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.9 L) 56
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 52
Hops absorption losses (whirlpool, hop stand) -1.5
Going into fermentor 50.5
Total: 69.9  
Equipment Profile Used: System Default
 
Notes

Boil start 4.10
Add hops at 5.00
End boil 5.13

Pitch 50g dried Lallemand New England yeast

Brewed 29/10/2017
1.032 on 5/11/2017
1.030 dry hopped with 100g citra and 100g el dorado along with 500g sugar addition

Kegged 15/11/2017 with 1kg passionfruit puree

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  • Last Updated: 2017-11-15 19:40 UTC