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185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24.6 liters (ending kettle volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Paul Welsh/Mad Fermentationist
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
URL: https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html
Created: Saturday March 10th 2018
1.060
1.015
5.8%
30.0
4.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.88 kg American - Pilsner3.88 kg Pilsner 37 1.8 53.9%
1.52 kg American - Carapils (Dextrine Malt)1.52 kg Carapils (Dextrine Malt) 33 1.8 21.1%
1.52 kg Rolled Oats1.52 kg Rolled Oats 33 2.2 21.1%
0.28 kg German - Acidulated Malt0.28 kg Acidulated Malt 27 3.4 3.9%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Columbus19 g Columbus Hops Pellet 17.4 Boil at 100 °C 15 min 16.66 4%
28.35 g Citra28.35 g Citra Hops Pellet 12.7 Whirlpool at 82 °C 20 min 7.32 6%
28.35 g Mosaic28.35 g Mosaic Hops Pellet 10.5 Whirlpool at 82 °C 20 min 6.05 6%
127.55 g Citra127.55 g Citra Hops Pellet 12.7 Dry Hop at 19 °C Day 2 27%
127.55 g Mosaic127.55 g Mosaic Hops Pellet 10.5 Dry Hop at 19 °C Day 2 27%
70.85 g Citra70.85 g Citra Hops Pellet 12.7 Dry Hop at 19 °C Day 4 15%
70.85 g Mosaic70.85 g Mosaic Hops Pellet 10.5 Dry Hop at 19 °C Day 4 15%
472.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic Acid Water Agt Mash 0 min.
10 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
- WLP067
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 5 15 150 75 0.2
Would also like to see how this reacts with 1:2 suphate:cloride ratio as suggested by Mike's partner Scott J.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.45 L Infusion -- 68 °C 60 min
16.3 L Sparge -- 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 19.4
Mash volume with grains 24.2
Grain absorption losses -7.2
Remaining sparge water volume 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.4 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.6 L) 24.6
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 24.3
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Flame out hops for 30 stand/whirlpool after wort temp has dropped below 180. First dry hop additions are just after high krausen (2 days after pitching). Last two dry hop additions are in the keg (use bags). Last two dry hop additions replace the cryo hops called for by doubling their amounts with regular pellets and putting them in a submerged bag inside the keg. Yeast should be a British estery style - Safale S04 too dry (attenuating). Recipe called for Wyeast British Ale 1098 - used a similar sub here. Scaled up for more wort in kettle and adjusted bitterness using BF calculator. For lower SRM replace pale ale malt with US 2-row or pilsner malt.

Based around MF Lupulin Edition NEIPA

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  • Last Updated: 2019-03-22 00:08 UTC