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Voss NEIPA V3

204 calories 21.4 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 204 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
URL: https://www.beeradvocate.com/community/threads/weldwerks-juicy-bits-clone-neipa.481567/
Created Wednesday October 16th 2019
1.066
1.017
6.5%
26.8
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - American Ale Malt5 kg American Ale Malt 37.3 2.54 72.9%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 14.6%
0.33 kg American - Carapils (Dextrine Malt)0.33 kg Carapils (Dextrine Malt) 33 1.8 4.8%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.9%
0.33 kg Flaked Wheat0.33 kg Flaked Wheat 34 2 4.8%
6.86 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 12.6 Whirlpool at 75 °C 30 min 8.22 10%
60 g Galaxy60 g Galaxy Hops Pellet 14.25 Whirlpool at 75 °C 30 min 18.59 20%
70 g Citra70 g Citra Hops Pellet 12.6 Dry Hop 6 days 23.3%
140 g Galaxy140 g Galaxy Hops Pellet 14.25 Dry Hop 6 days 46.7%
300 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 68 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Sigmund
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
38 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 0 0 180 100 0
Changes to efficiency and attenuation to match what I got in previous batch. Recipe is unchanged
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 35.3
Grain absorption losses -6.3
Starting boil volume 29
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses -0.4
Amount going into fermentor 23
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

NEIPA dry hop schedule - 18g additions while fermentation is still active
Whirlpool schedule simplified from original recipe
First round at flameout, second round after 20 minutes, third round after 30 minutes, then rest for 20-30 minutes.
Dry hopping - maybe trial 2 days/4 days.

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  • Last Updated: 2019-10-16 08:11 UTC