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NEIPA 2019 (low alcohol and IBU)

119 calories 12.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Romain
Calories: 119 calories (Per 330ml)
Carbs: 12.5 g (Per 330ml)
Created: Monday March 18th 2019
1.039
1.010
3.8%
28.5
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.62 kg German - Pilsner3.62 kg Pilsner 38 1.6 79.7%
0.46 kg Flaked Oats0.46 kg Flaked Oats 33 2.2 10.1%
0.46 kg Flaked Barley0.46 kg Flaked Barley 32 2.2 10.1%
4.54 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Citra28 g Citra Hops Leaf/Whole 11 Whirlpool at 20 °C 15 min 13.33 9.1%
28 g Mosaic28 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 21 °C 15 min 15.15 9.1%
28 g Centennial28 g Centennial Hops Leaf/Whole 10 Dry Hop 7 days 9.1%
28 g Citra28 g Citra Hops Leaf/Whole 11 Dry Hop 7 days 9.1%
28 g Loral28 g Loral Hops Leaf/Whole 11.75 Dry Hop 7 days 9.1%
28 g Mosaic28 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 7 days 9.1%
28 g Centennial28 g Centennial Hops Leaf/Whole 10 Dry Hop 3 days 9.1%
28 g Citra28 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 9.1%
28 g Loral28 g Loral Hops Leaf/Whole 11.75 Dry Hop 3 days 9.1%
28.35 g Mosaic28.35 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 9.2%
28 g Simcoe28 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 3 days 9.1%
308.35 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 90 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 22.7
Mash volume with grains 25.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 11.8 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 30
Boil off losses -5.7
Post boil Volume 23.4
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 23.1
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

No hops during high fermentation.
First dry hopping starts after 2-3 days (after hight fermentation)
After that :

  • first batch of hops for 7 days
  • second batch of hops last 3 days --> qui en fait est resté jusqu'au 17 avril et techniquement en contact jusqu'au 28 AVRIL.

    Brassage 24 Mars !
    En faite, j'ai respecté ci-dessus mais j'ai laissé en fermentation jusqu'au 17 AVRIL.
    Ensuite enfutage le 28 AVRIL. Elle est restée au frigo du 17 Avril au 28 avril.
    Production de 19,5L (1 KEG + 0,5L)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-28 15:44 UTC