Voss NEIPA V3 - Beer Recipe - Brewer's Friend

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Voss NEIPA V3

204 calories 21.4 g 330 ml
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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)
Post Boil Gravity: 1.085 (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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.1 L) 30.1
Mash volume with grains (equipment estimates 34.5 L) 34.5
Grain absorption losses -6.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 22.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Post boil Volume 17
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 6.5
Volume into fermentor 23
Total: 30.1  
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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  • Public: Yup, Shared
  • Last Updated: 2019-10-16 08:11 UTC