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NEIPA PRBS BZ65L Single

209 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Rowan Booth
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Saturday June 8th 2019
1.068
1.016
6.8%
63.4
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Wheat4.5 kg Wheat 38 1.8 58.1%
1 kg German - Rye1 kg German - Rye 38 3.5 12.9%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 12.9%
1 kg American - Wheat1 kg Wheat 38 1.8 12.9%
0.25 kg Light Crystal 25L0.25 kg Light Crystal 25L 30 25 3.2%
7.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Pellet 8.8 Whirlpool 15 min 10 7%
25 g Citra25 g Citra Hops Pellet 13.5 Whirlpool at 92 °C 15 min 15.34 7%
25 g Galaxy25 g Galaxy Hops Pellet 15.6 Boil at 92 °C 15 min 22.73 7%
30 g Mosaic30 g Mosaic Hops Pellet 11.2 Whirlpool at 92 °C 15 min 15.27 8.5%
70 g Amarillo70 g Amarillo Hops Pellet 8.8 Dry Hop 0 days 19.7%
70 g Citra70 g Citra Hops Pellet 13.5 Dry Hop 0 days 19.7%
40 g Galaxy40 g Galaxy Hops Pellet 14.25 Dry Hop 0 days 11.3%
70 g Mosaic70 g Mosaic Hops Pellet 11.2 Boil 0 min 19.7%
355 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Wyeast - Beer Nutrient Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
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 Liters
Strike water volume at mash thickness of 3 L/kg 23.3
Mash volume with grains 28.4
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 14 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 22
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

Adjusted previous water profile to suit new volumes and round of previous values.

PPM targets
Calcium = 120
Sulfate = 80
Chloride = 190

PPM Actuals
Calcium = 129
Sulfate = 81
Chloride = 192

Additions
Mash 24L
2.2G Gypsum
7.2G Calcium Chloride
1.9G Epsom Salt

Sparge 11L
1.0G Gypsum
3.3G Calcium Chloride
0.9G Epsom Salts

Stuck Sparge (maybe milled too fine) and went under target OG with 1.068. Mash in with more water next time. Or, mill coarser.

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  • Last Updated: 2019-06-08 12:55 UTC