Brewer's Friend

Print

NEIPA

204 calories 19.3 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt TB
Hop Utilization: 88%
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday February 25th 2019
1.062
1.013
6.5%
58.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 77.8%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 11.1%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 11.1%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 12.6 Boil 10 min 12.44 7.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 15.6 Boil 10 min 15.41 7.3%
3 oz Citra3 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.65 10.9%
3 oz Galaxy3 oz Galaxy Hops Pellet 15.6 Whirlpool at 170 °F 15 min 11.95 10.9%
3 oz Mosaic3 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 8.66 10.9%
2 oz Citra2 oz Citra Hops Pellet 12.6 Dry Hop 7 days 7.3%
3 oz Galaxy3 oz Galaxy Hops Pellet 15.6 Dry Hop 7 days 10.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 7.3%
2.50 oz Citra2.5 oz Citra Hops Pellet 12.6 Dry Hop 3 days 9.1%
3 oz Galaxy3 oz Galaxy Hops Pellet 15.6 Dry Hop 3 days 10.9%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days 7.3%
27.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
7.65 g Calcium Chloride Water Agt Mash 1 hr.
9.57 g Gypsum Water Agt Mash 1 hr.
11.48 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb.       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.99 gal (51.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.99 gal (3.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.79 gal (67.14 qt). Suggest reducing initial strike volume to 9.84 gal (39.36 qt) and adding 4.79 gal (19.14 qt) sparge/top-off. 14.63 58.5  
Strike water volume (equipment estimates 16.61 g | 66.5 qt) 14.63 58.5  
Mash volume with grains (equipment estimates 18.77 g | 75.1 qt) 16.79 67.1  
Grain absorption losses -3.38 -13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.99 g | 52 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11.34 45.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Volume into fermentor 11 44  
Total: 14.63 58.5
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
380
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-21 00:13 UTC