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NE IPA 1

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Loosely based on https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-146#post-8203827
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday June 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 21.53 6.3%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 0 min 49.43 37.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 18.73 12.5%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 12 days 31.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 12 days 12.5%
8 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.79 g | 15.2 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.67 g | 26.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.15 20.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Put dry hops in on day 2 or 3 of fermentation!

1 Bring 3.4 gallons Of water to 172.3 degrees
2 Gradually stir in water and grain, cap cooler, and let rest for 60 mins. At 153 degrees
3 Bring 1.4 gallons of mashout water to boiling. 

and	3.8	gallons	of sparge water to 170 degrees				<br />

4 Mashout: After 60 minute mash, add boiling water to mash, stir, and let sit 5 mintues to raise temp and free sugars from husks
5 Recirculate about one-half gallon over the top of foil (to avoid agitating) on grainbed, or until wort fairly clear.
6 Drain mash tun contents into the kettle
7 Sparge: Add sparge water, stir and let sit for 5 minutes (don't forget to close the output valve before adding the sparge water!)
8 Recirculate about one-half gallon over the top of foil (to avoid agitating) on grainbed and then drain until boil volume of 

6.5	gallons is reached
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  • Last Updated: 2019-07-06 16:03 UTC