Neue Schule APA (NEIPA) - Beer Recipe - Brewer's Friend

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Neue Schule APA (NEIPA)

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beer and Brewing
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Saturday March 30th 2019
1.059
1.011
6.2%
26.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.70 lb American - Pilsner7.7 lb Pilsner 37 1.8 63.6%
1.65 lb United Kingdom - Malted Naked Oats1.65 lb Malted Naked Oats 33 1.3 13.6%
1.10 lb United Kingdom - Crystal 45L1.1 lb Crystal 45L 34 45 9.1%
13.20 oz Flaked Oats13.2 oz Flaked Oats 33 2.2 6.8%
13.20 oz Flaked Barley13.2 oz Flaked Barley 32 2.2 6.8%
12.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Ekuanot2 oz Ekuanot Hops Pellet 13.6 Whirlpool at 180 °F 15 min 11.11 20%
2 oz Apollo2 oz Apollo Hops Pellet 18.2 Whirlpool at 180 °F 15 min 14.87 20%
3 oz Ekuanot3 oz Ekuanot Hops Pellet 13.6 Dry Hop 0 days 30%
1 oz Mosaic1 oz Mosaic Hops Pellet 10.8 Boil 0 min 10%
1 oz Centennial1 oz Centennial Hops Pellet 9.3 Dry Hop 0 days 10%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 0 days 10%
10 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.54 18.2  
Mash volume with grains 5.51 22  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 3.73 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 6.5 26  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 8.26 33.1
Equipment Profile Used: System Default
 
Notes

Ferment at 74°F (23°C) until the completion of primary fermentation. Combine dry hops and add half to the fermented wort. After two days, add the remaining dry hops, and allow 72 hours of additional contact time (five days, total).

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  • Last Updated: 2019-10-10 20:28 UTC