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Northeast style IPA

231 calories 23.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 55% (brew house)
Source: RockHopper
Calories: 231 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Sunday January 13th 2019
1.075
1.018
7.5%
131.3
14.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.25 kg German - Pale Ale3.25 kg Pale Ale 39 4.64 37.6%
3.25 kg United Kingdom - Maris Otter Pale3.25 kg Maris Otter Pale 38 8.51 37.6%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 4.37 8.7%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 3.84 6.9%
0.60 kg German - Wheat Malt0.6 kg Wheat Malt 37 3.84 6.9%
0.10 kg German - Vienna0.1 kg Vienna 37 9.18 1.2%
0.05 kg German - Carapils0.05 kg Carapils 35 1.97 0.6%
0.05 kg German - CaraRed0.05 kg CaraRed 34 51.87 0.6%
8.65 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Warrior14 g Warrior Hops Leaf/Whole 16 Boil 60 min 25.1 4%
85 g Citra85 g Citra Hops Leaf/Whole 13.1 Whirlpool at 71 °C 0 min 55.68 24.1%
56 g Mosaic56 g Mosaic Hops Leaf/Whole 11.3 Whirlpool at 71 °C 0 min 31.64 15.9%
28 g Galaxy28 g Galaxy Hops Leaf/Whole 13.5 Whirlpool at 71 °C 0 min 18.9 8%
85 g Citra85 g Citra Hops Leaf/Whole 13.1 Dry Hop Day 5 24.1%
56 g Mosaic56 g Mosaic Hops Leaf/Whole 11.3 Dry Hop Day 5 15.9%
28 g Galaxy28 g Galaxy Hops Leaf/Whole 13.5 Dry Hop Day 5 8%
352 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4.17 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105 8 8 122 120 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 67 °C 60 min
16 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 23.4
Mash volume with grains 29.1
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 12.8 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 20
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

No real “hop stand” at a particular temperature. I just like to get the temperature down to 71 C or so, get the hops in, and continue chilling. It still takes 20-30 minutes from this point to going into fermenter anyway.

Stir up/whirlpool wort every 5 minutes or so to get hops in suspension.
Chill to 16-18 C and let hops settle out as much as possible (just let it sit for 10 minutes or so after it is chilled). Transfer wort to fermenter. I tend to leave behind 2,4 kg of trub and hops.

Honey malt replaced by 50% Vienna and 50% crystal 10L

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  • Last Updated: 2019-03-17 12:26 UTC