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Hazy NEIPA Orange

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25.3 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Eddy Deboeck
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Thursday July 4th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g German - Carapils1000 g Carapils 35 1.3 15.6%
1,700 g Belgian - Pilsner1700 g Pilsner 37 1.6 26.6%
1,500 g Belgian - Pale Ale1500 g Pale Ale 38 3.4 23.4%
1,300 g Flaked Oats1300 g Flaked Oats 33 2.2 20.3%
600 g Belgian - Wheat600 g Belgian - Wheat 38 1.8 9.4%
300 g Belgian - Munich300 g Belgian - Munich 38 6 4.7%
6,400 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 13.2 Boil 80 min 38.47 21.7%
10 g Cascade10 g Cascade Hops Leaf/Whole 6.9 Boil at 100 °C 60 min 6.93 8.7%
10 g Citra10 g Citra Hops Pellet 11 Boil 15 min 6.03 8.7%
10 g Chinook10 g Chinook Hops Pellet 13 Boil 2 min 1.21 8.7%
10 g Green Bullet10 g Green Bullet Hops Pellet 11 Boil 2 min 1.03 8.7%
25 g Chinook25 g Chinook Hops Pellet 13 Dry Hop at 21 °C 6 days 21.7%
25 g Green Bullet25 g Green Bullet Hops Pellet 11 Dry Hop at 21 °C 6 days 21.7%
115 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Candied Orange and lemonPeel Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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-
60 6 19 38 63 133
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 64 °C 75 min
Temperature -- 72 °C 15 min
10 L Sparge -- 80 °C --
Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 21 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 32
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 25.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.3 L) 25
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

Candied orange and lemon: 4 oranges and 1 lemon peeled with a peeler that take as much as possible the Orange colored peel. Blanchir, put on the fire with cold water and coil when it cooks. Then boil again with a bit of sugar. After 10 minutes, cool and put the liquid in your beer after three days and after the first tank transfer. The Orange and lemon zests together with the dry-hops also in the beer. SG was 1020 at that moment. So the temperature was lowered to 18°C. Remove everything after 6 days. Then lowered temperature till 12°C.

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  • Last Updated: 2019-11-16 10:05 UTC