NPA-3 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NPA-3

210 calories 18.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 48.5% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday November 4th 2019
1.064
1.011
6.9%
80.5
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
35 lb American - Pale 2-Row35 lb Pale 2-Row 37 1.8 77.8%
5 lb American - Wheat5 lb Wheat 38 1.8 11.1%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 11.1%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil 5 min 2.83 3.1%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 4.03 3.1%
7 oz Citra7 oz Citra Hops Leaf/Whole 11 Whirlpool at 175 °F 20 min 13.84 21.9%
7 oz Galaxy7 oz Galaxy Hops Pellet 14.25 Whirlpool at 175 °F 20 min 59.77 21.9%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 7 days 12.5%
4 oz Galaxy4 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 7 days 12.5%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 12.5%
4 oz Galaxy4 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 4 days 12.5%
32 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 556 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.6 gal (58.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.6 gal (10.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.48 gal (97.9 qt). Suggest reducing initial strike volume to 8.4 gal (33.6 qt) and adding 12.48 gal (49.9 qt) sparge/top-off. 20.88 83.5  
Strike water volume (equipment estimates 20.48 g | 81.9 qt) 20.88 83.5  
Mash volume with grains (equipment estimates 24.08 g | 96.3 qt) 24.48 97.9  
Grain absorption losses -5.63 -22.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.6 g | 58.4 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 13.03 g | 52.1 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.53 -2.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.98 g | 51.9 qt) 12.5 50  
Total: 20.88 83.5
Equipment Profile Used: System Default
 
Notes

Brew Sunday
New Starter

Mash pH - 5.44
Mash gravity -1.060
In FV - 5.36

19 Gal dough-in

24 Hours -
48 Hours - 1.018 - 4.63pH
72 Hours -
5 days -
6 Days - 1.011

Initial - Gravity of 1.064 - 1.018 PSI
1.021-Terminal - 10 PSI
Terminal-30 deg - Build to 15 PSI
Carbonate through stone at 30 deg

0 - 48 Hours - 80
48 hours - 1.030 - 70 deg (48-72 hours)
1.030-1.020 - 70 deg (Day 3-5)
1.020 - 1.011
60 deg for 4 days (Day 7-9)
50 deg for 12 hours (Day 10)
40 deg for 12 hours (Day 10)
30 deg for 24 hours (Day 11-13
Carb at 12psi (10psi head pressure) - Day - 11-13


Dry Hop at 48 hours (Wednesday Night)
Dry Hop after 7 Days (Sunday Morning)

Last Updated and Sharing
 
218
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-15 17:28 UTC