NE IPA 2 - Beer Recipe - Brewer's Friend

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NE IPA 2

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.060 (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
Rating:
5.00 (1 Review)

Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday September 17th 2019
1.060
1.016
5.7%
72.9
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 81.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Citra3.5 oz Citra Hops Pellet 11 Whirlpool 0 min 52.43 43.8%
1.20 oz Mosaic1.2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 20.43 15%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 12 days 31.3%
0.80 oz Mosaic0.8 oz Mosaic Hops Pellet 12.5 Dry Hop 12 days 10%
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) 107 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.4 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains (equipment estimates 5.97 g | 23.9 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.88 g | 23.5 qt) 5.8 23.2  
Boil off losses -0.38 -1.5  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.18 -0.7  
Top off amount 0.18 0.7  
Going into fermentor 5.5 22  
Total: 7.74 31
Equipment Profile Used: System Default
 
Notes

*This is an experiment in short boil time (15 minutes). This batch contains no bittering or flavoring hops, only aroma hops.

Grn Wt: 13.5 Mash Tmp: 154 Mash Thickness: 1.3
Total Water Needed: 8.2 gallons
Mash Steps
1 Bring 4.4 gallons Of water to 174.4 degrees
2 Gradually stir in water and grain, cap cooler, and let rest for 60 mins. At 154 degrees
3 Bring 1.6 gallons of mashout water to boiling and 2.2 gallons of sparge water to 170 degrees
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 5.8 gallons is reached

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  • Last Updated: 2020-07-10 01:56 UTC