NE IPA 6 - 15 gal - Beer Recipe - Brewer's Friend

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NE IPA 6 - 15 gal

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 20.46 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday April 24th 2019
1.065
1.015
6.5%
61.3
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27.50 lb American - Pale 2-Row27.5 lb Pale 2-Row 37 1.8 67.5%
3.50 lb Flaked Barley3.5 lb Flaked Barley 32 2.2 8.6%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 8.6%
3 lb American - White Wheat3 lb White Wheat 40 2.8 7.4%
2.50 lb American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt) 33 1.8 6.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 1.2%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 0.6%
40.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 ml Hopshot10 ml Hopshot Hops Extract 50 Boil 60 min 31.25 1.4%
8 oz Azacca8 oz Azacca Hops Pellet 15 Whirlpool at 175 °F 30 min 19.1 32.9%
8 oz Amarillo8 oz Amarillo Hops Pellet 8.6 Whirlpool at 175 °F 30 min 10.95 32.9%
4 oz El Dorado4 oz El Dorado Hops Lupulin Pellet 15.7 Dry Hop at 67 °F 3 days 16.4%
4 oz El Dorado4 oz El Dorado Hops Lupulin Pellet 15.7 Dry Hop at 68 °F 0 days 16.4%
24.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
19 g Calcium Chloride Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
8.50 g Gypsum Water Agt Mash 1 hr.
25.98 ml Lactic acid Water Agt Mash 1 hr.
17 g Slaked Lime Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
18.31 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 722 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
New England IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 16 100 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 gal Infusion -- 150 °F 45 min
12.8 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.11 gal (72.45 qt). Suggest reducing initial water volume to 11.98 gal (47.92 qt) and adding 6.11 gal (24.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.42 gal (69.66 qt). Suggest reducing strike water volume to 8.76 gal (35.04 qt) and adding 5.42 gal (21.66 qt) sparge/top-off. 14.18 56.7  
Strike water volume at mash thickness of 1.4 qt/lb 14.18 56.7  
Mash volume with grains 17.42 69.7  
Grain absorption losses -5.06 -20.3  
Remaining sparge water volume (equipment estimates 9.23 g | 36.9 qt) 11.6 46.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.09 g | 72.4 qt) 20.46 81.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 16.6 66.4  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Going into fermentor 16 64  
Total: 25.77 103.1
Equipment Profile Used: System Default
 
Notes

Two dry hop additions.

1) After fermentation starts to slow down. ~4 days, increase temp to 67 and add first addition.

2) Once fermentation slows way down, may day 8-10. Dump trub, increase temp to 68 and add second hop addition.

Maintain temp for 5 days after 2nd addition is added.
Then cold crash ~35F.


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  • Last Updated: 2019-07-06 20:10 UTC