NEIPA Daddy - Beer Recipe - Brewer's Friend

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NEIPA Daddy

235 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dickie
Calories: 235 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Friday September 20th 2019
1.076
1.018
7.7%
35.0
8.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 74.1%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 6.2%
0.80 kg Crisp Malting - pale wheat malt0.8 kg pale wheat malt 36.8 1.87 9.9%
0.80 kg Holland & Barrett - Oats, Flaked0.8 kg Oats, Flaked 36.8 14.81 9.9%
8.10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.12 g Warrior12.12 g Warrior Hops Pellet 14.7 Boil at 102 °C 60 min 16 7.2%
12.12 g Warrior12.12 g Warrior Hops Pellet 14.7 Boil at 102 °C 30 min 12.3 7.2%
18.18 g Citra18.18 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 2.4 10.8%
18.18 g Ekuanot18.18 g Ekuanot Hops Pellet 13.6 Whirlpool at 80 °C 30 min 2.97 10.8%
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11 Whirlpool at 80 °C 30 min 1.32 6%
18.18 g Citra18.18 g Citra Hops Pellet 11 Dry Hop at 23.8 °C Day 4 10.8%
18.18 g Ekuanot18.18 g Ekuanot Hops Pellet 14.25 Dry Hop at 23.8 °C Day 4 10.8%
12.12 g Sorachi Ace12.12 g Sorachi Ace Hops Pellet 11 Dry Hop at 23.8 °C Day 4 7.2%
24.24 g Citra24.24 g Citra Hops Pellet 12 Dry Hop Day 10 14.5%
24.24 g Ekuanot24.24 g Ekuanot Hops Pellet 13.6 Dry Hop Day 10 14.5%
167.56 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.61 tsp Gypsum Water Agt Mash 1 hr.
15 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 100 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Saccharification Infusion -- 66 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Starting Mash Thickness: 4.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 33.2
Mash volume with grains 38.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 6.8 L) 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.2 L) 26
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.8 L) 25
Total: 39  
Equipment Profile Used: System Default
 
Notes

Add first Dry hop addition 40 hours into active fermentation
40g each of citra and mosaic

Add second dry hop addition at end of fermentation with 5 or so gravity points left to drop, at end of clean up.
30g each of Citra, mosaic and 20g Nelson Sauvin.

Let it sit for 4 days to finish up then Chill to as cold as possible with chilling devise. Monitor temp once bottomed out let is sit there for a few day.

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  • Last Updated: 2019-12-04 22:12 UTC