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NEPA 1

163 calories 16.7 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 16.9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Francis St-Louis
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created Thursday August 22nd 2019
1.053
1.013
5.18%
40.78
5.03
5.46
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Canadian - Pale 2-Row2.5 kg Pale 2-Row 36 1.75 61.7%
800 g Briess - Wheat Malt, White800 g Wheat Malt, White 39.1 2.5 19.8%
500 g German - Pilsner500 g Pilsner 38 1.6 12.3%
150 g Canadian - Honey Malt150 g Honey Malt 37 25 3.7%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 2.5%
4.05 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil at 95 °C 30 min 15.93 3.8%
28 g Simcoe28 g Simcoe Hops Pellet 12.7 Whirlpool 15 min 11.11 10.5%
28 g El Dorado28 g El Dorado Hops Pellet 15.7 Whirlpool 15 min 13.74 10.5%
100 g Galaxy100 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 37.6%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 37.6%
266 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 67 °C 45 min
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 262 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Distilled water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78 6 22 140 99 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 24.4
Grain absorption losses -3.8
Starting boil volume 20.6
Boil off losses -4.3
Hops absorption losses -0.3
Amount going into fermentor 16
Total: 20.2  
Equipment Profile Used: System Default
 
Notes




For the dry hop, in order to achieve biotransformation, the first batch of Dry hop will be thrown in during active fermentation at day 2 or 3.

The remaining dry hop addition) will be added at completion of fermentation and held for 3 to 4 days before transfer to keg.

First attempt at split temperature hop stand. 1/2 at 170, 1/2 at 120.



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  • Last Updated: 2019-09-09 15:50 UTC