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NEIPA-nanas

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Luccio
No Chill: 15 minute extended hop boil time
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Wednesday October 24th 2018
1.066
1.016
6.6%
49.5
10.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 4.64 76.9%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 3.84 7.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 7.7%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 7.58 3.1%
0.10 kg Corn Sugar - Dextrose0.1 kg Corn Sugar - Dextrose 46 1.5%
0.20 kg Pineapple0.2 kg Pineapple - (late boil kettle addition) 5.85 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g CENTENNIAL30 g CENTENNIAL Hops Pellet 9.8 Boil 60 min 38.36 9.1%
5 g Amarillo5 g Amarillo Hops Pellet 8.9 Boil at 100 °C 0 min 2.76 1.5%
5 g Motueka5 g Motueka Hops Pellet 6.3 Boil at 100 °C 0 min 1.95 1.5%
5 g Rakau5 g Rakau Hops Pellet 10.3 Boil at 100 °C 0 min 3.19 1.5%
25 g Amarillo25 g Amarillo Hops Pellet 8.9 Whirlpool at 80 °C 30 min 1.11 7.6%
25 g Motueka25 g Motueka Hops Pellet 6.3 Whirlpool at 80 °C 30 min 0.79 7.6%
25 g Rakau25 g Rakau Hops Pellet 10.3 Whirlpool at 80 °C 30 min 1.29 7.6%
35 g Amarillo35 g Amarillo Hops Pellet 8.9 Dry Hop 6 days 10.6%
35 g Motueka35 g Motueka Hops Pellet 6.3 Dry Hop 6 days 10.6%
35 g Rakau35 g Rakau Hops Pellet 10.3 Dry Hop 6 days 10.6%
35 g Amarillo35 g Amarillo Hops Pellet 8.9 Dry Hop 3 days 10.6%
35 g Motueka35 g Motueka Hops Pellet 6.3 Dry Hop 3 days 10.6%
35 g Rakau35 g Rakau Hops Pellet 10.3 Dry Hop 3 days 10.6%
330 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.30 g Yeast Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 5 10 150 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 66 °C 60 min
mashout Temperature -- 76 °C 10 min
14 L Sparge -- 76 °C --
Starting Mash Thickness: 2.8571 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 17.7
Mash volume with grains 21.8
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.4 L) 14.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.1 L) 25.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Target IBU : 50
Wyeast 1318 (London III) => starter 1.5L OK

The chemistry of the water used to make “proper” examples of NEIPA is often said to be far richer in chloride than sulfate, and so using Bru’n Water, I adjusted each batch to a sulfate to chloride ratio of about 0.38 (71:186)

Water Profile: Ca 135 | Mg 1 | Na 10 | SO4 71 | Cl 186

Note : 100 PPM sulfate and 200 PPM chloride would be nice for a NEIPA, both are 1:2 sulfate-to-chloride
https://byo.com/article/advanced-brewingdr/
A 1:2 Sulfate to Chloride is ideal. I try for 75:150 (Ca=120)

Dry Hop
The first portion gets added after two days of active fermentation (biotransformation)
The second portion gets added three days after fermentation ends

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  • Last Updated: 2018-12-07 17:46 UTC