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Cryo NEIPA

187 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Smedegaard / byo.com
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Friday July 6th 2018
1.061
1.013
6.4%
130.0
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 80.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 8.9%
0.10 kg German - CaraMunich I0.1 kg CaraMunich I 34 39 1.8%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Nugget30 g Nugget Hops Pellet 14 First Wort 0 min 61.85 13.6%
40 g Chinook40 g Chinook Hops Pellet 12 Boil 0 min 18.2%
20 g Eukanot20 g Eukanot Hops Pellet 16 Whirlpool 0 min 16 9.1%
15 g Citra LupuLN215 g Citra LupuLN2 Hops Lupulin Pellet 24 Whirlpool at 74 °C 0 min 18 6.8%
15 g Mosaic LupuLN215 g Mosaic LupuLN2 Hops Lupulin Pellet 21.3 Whirlpool 0 min 15.98 6.8%
15 g Simcoe LupuLN215 g Simcoe LupuLN2 Hops Lupulin Pellet 24.2 Whirlpool 0 min 18.15 6.8%
35 g Citra LupuLN235 g Citra LupuLN2 Hops Lupulin Pellet 24 Dry Hop 3 days 15.9%
25 g Mosaic LupuLN225 g Mosaic LupuLN2 Hops Lupulin Pellet 21.3 Dry Hop 3 days 11.4%
25 g Simcoe LupuLN225 g Simcoe LupuLN2 Hops Lupulin Pellet 24.2 Dry Hop 3 days 11.4%
220 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:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
mashout Temperature -- 76 °C 15 min
Boil Temperature -- 100 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 17.5 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 25
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Inspiration: https://byo.com/article/neipa-style-profile/

Step by Step

On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water. This recipe uses reverse osmosis (RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate (CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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  • Last Updated: 2018-07-08 19:53 UTC