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Hop Candy

222 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 85% (brew house)
Source: The Electric Brewery
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Sunday February 18th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 31.4%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 31.4%
2 lb American - White Wheat2 lb White Wheat 40 2.8 15.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.7%
0.75 lb Honey Malt0.75 lb Honey Malt 37 25 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 First Wort 0 min 26.05 4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 6.49 8%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 8.41 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 7.38 8%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 0 min 13.73 8%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Whirlpool at 180 °F 0 min 17.79 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 15.6 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 1 days 8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 1 days 8%
1 oz Artisan - Galaxy1 oz Galaxy Hops Pellet 14 Dry Hop 1 days 8%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 8%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlflox Fining Boil 15 min.
 
Yeast
Lallemand - lallemand windsor
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °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: 2.25 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 4.86 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.74 g | 31 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6.11 24.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6 24  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

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.
Add dry hops #2 to brite tanks (I like to use two 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then rack in the beer on top of the hops. 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: 2026-02-16 15:03 UTC