N3

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: avg-perfect-northeast-ipa-neipa
Hop Utilization: 88%
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Saturday March 2nd 2019

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

50.5

SRM (morey):

5.1

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.80 kg	Finland - Pale Ale Malt9.8 kg Pale Ale Malt	36	2	76.6%
1.30 kg	Finland - Wheat Malt1.3 kg Wheat Malt	38	2	10.2%
1.30 kg	Flaked Oats1.3 kg Flaked Oats	33	2.2	10.2%
0.40 kg	Finland - Melanoid Malt0.4 kg Melanoid Malt	35	27	3.1%
12.80 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
56 g	Citra56 g Citra Hops	Pellet	12.6	Boil	10 min	11.55	9.1%
56 g	Galaxy56 g Galaxy Hops	Pellet	15.6	Boil	10 min	14.3	9.1%
83 g	Citra83 g Citra Hops	Pellet	12.6	Whirlpool at 77 °C	15 min	7.84	13.5%
83 g	Galaxy83 g Galaxy Hops	Pellet	15.6	Whirlpool at 77 °C	15 min	9.71	13.5%
83 g	Mosaic83 g Mosaic Hops	Pellet	11.3	Whirlpool at 77 °C	15 min	7.04	13.5%
35 g	Citra35 g Citra Hops	Pellet	12.6	Dry Hop at 20 °C	7 days		5.7%
53 g	Galaxy53 g Galaxy Hops	Pellet	15.6	Dry Hop at 20 °C	7 days		8.6%
35 g	Mosaic35 g Mosaic Hops	Pellet	11.3	Dry Hop at 20 °C	7 days		5.7%
44 g	Citra44 g Citra Hops	Pellet	12.6	Dry Hop at 20 °C	3 days		7.1%
53 g	Galaxy53 g Galaxy Hops	Pellet	15.6	Dry Hop at 20 °C	3 days		8.6%
35 g	Mosaic35 g Mosaic Hops	Pellet	11.3	Dry Hop at 20 °C	3 days		5.7%
616 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
218 g	Citra (Pellet) 218 g Citra (Pellet) Hops	19.39	35.4%
245 g	Galaxy (Pellet) 245 g Galaxy (Pellet) Hops	24.01	39.8%
153 g	Mosaic (Pellet) 153 g Mosaic (Pellet) Hops	7.04	24.9%
616 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Irish Moss	Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
3.60 tsp	Calcium Chloride	Water Agt	Mash	1 hr.
1.50 tsp	Gypsum	Water Agt	Mash	1 hr.
10 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 233 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 Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
55 L	Infusion	--	69 °C	60 min
5 L	Fly Sparge	--	69 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.66 L. Suggest reducing initial water volume to 45.4 L and adding 9.26 L sparge/top-off.
Strike water volume at mash thickness of 2.5 L/kg	32
Mash volume with grains	40.4
Grain absorption losses	-12.8
Remaining sparge water volume (equipment estimates 36.4 L)	36.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 54.7 L)	55
Boil off losses	-2.9
Hops absorption losses (first wort, boil, aroma)	-0.6
Post boil Volume	51.2
Hops absorption losses (whirlpool, hop stand)	-1.2
Going into fermentor	50
Total:	68.7
Equipment Profile Used:	System Default

Notes

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

Fermentation temp: 68F

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Last Updated: 2019-03-02 10:09 UTC

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N3