Garth Guice II

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based on https://byo.com/article/neipa-style-profile/
Rating:

4.00 (1 Review)

Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)

Created: Tuesday December 3rd 2019

Original Gravity:

1.070

Final Gravity:

1.016

ABV (standard):

7.1%

IBU (tinseth):

16.8

SRM (morey):

5.8

Mash pH

5.5

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	American - Pale 2-Row3 kg Pale 2-Row	37	1.8	40%
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	40%
1 kg	Flaked Wheat1 kg Flaked Wheat	34	2	13.3%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	6.7%
7.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Cashmere40 g Cashmere Hops	Pellet	8.7	Whirlpool at 80 °C	20 min	4.54	13.3%
40 g	Citra40 g Citra Hops	Pellet	11	Whirlpool at 80 °C	20 min	5.74	13.3%
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Whirlpool at 80 °C	20 min	6.52	13.3%
60 g	Cashmere60 g Cashmere Hops	Pellet	8.7	Dry Hop	3 days		20%
60 g	Citra60 g Citra Hops	Pellet	11	Dry Hop	3 days		20%
60 g	Mosaic60 g Mosaic Hops	Pellet	12.5	Dry Hop	3 days		20%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Cashmere (Pellet) 100 g Cashmere (Pellet) Hops	4.54	33.3%
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	5.74	33.3%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops	6.52	33.3%
300 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
14 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
1 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	15 min.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 137 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.11 bar Temp: 3 °C CO₂ Level: 3 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	200	100	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30 L	Strike	--	77 °C	--
	Infusion	--	69 °C	60 min
4 L	Batch Sparge	--	77 °C	15 min

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	27.4
Mash volume with grains	32.3
Grain absorption losses	-7.5
Remaining sparge water volume (equipment estimates 10.3 L)	7.5
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 29.3 L)	26.5
Boil off losses	-5.7
Post boil Volume (equipment estimates 23.6 L)	25
Hops absorption losses (whirlpool, hop stand)	-0.6
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 24.4 L)	23
Total:	34.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 77% 28.3 ppg

Ending Kettle Efficiency N/A

Brew House: 65% 23.9 ppg

Wort Volume:

23 Liters

Expected 23 Liters of fermentable wort.
Expected OG: 1.070
Actual OG: 1.065

Alcohol and Attenuation:

ABV: 6.69%

Apparent Attenuation: 78.5%
Actual FG: 1.014
Calories per 330ml 215 calories
Carbohydrates per 330ml 21.2 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
12/6/2019 4:31 AM over 4 years ago	+0	Pre-Boil Gravity	1.061	29 Liters	12/6/2019 8:04 AM over 4 years ago
12/6/2019 8:05 AM over 4 years ago	+0	Brew Day Complete	1.065	23 Liters	12/6/2019 11:14 AM over 4 years ago
12/8/2019 5:14 AM over 4 years ago	+2	Dry Hopped			12/14/2019 5:16 AM over 4 years ago	20 g Cashmere (Pellet) for 3 days 20 g Citra (Pellet) for 3 days 20 g Mosaic (Pellet) for 3 days
12/11/2019 12:01 PM over 4 years ago	+5	Dry Hopped			12/12/2019 10:03 AM over 4 years ago	20 g Cashmere (Pellet) for 3 days 20 g Citra (Pellet) for 3 days 20 g Mosaic (Pellet) for 3 days
12/12/2019 10:03 AM over 4 years ago	+6	Sample	1.018		12/12/2019 10:03 AM over 4 years ago
12/14/2019 5:16 AM over 4 years ago	+8	Sample	1.016		12/14/2019 5:18 AM over 4 years ago
12/15/2019 9:35 PM over 4 years ago	+9	Dry Hopped			12/15/2019 9:37 PM over 4 years ago	10 g Cashmere (Pellet) for 3 days 20 g Citra (Pellet) for 3 days 30 g Mosaic (Pellet) for 3 days Ran out of cashmere, subbed with mosaic
12/18/2019 8:52 PM over 4 years ago	+12	Sample	1.014		12/18/2019 8:52 PM over 4 years ago
12/19/2019 10:29 PM over 4 years ago	+13	Fermentation Complete	1.014		12/26/2019 10:30 PM over 4 years ago

Notes

Based on:

https://byo.com/article/neipa-style-profile/
http://www.theelectricbrewery.com/forum/viewtopic.php?t=30768

Dry Hops:
- Mix dry hops and divide into 3 equal portions, add at:
2 days after fermentation starts
end of fermentation
3 days after end of fermentation
- keep each DH addition in contact for 3 days only
- throw dry hops in loose (no bag) and extract through scrote
  
  Fermentation:
- Start at 18C and let naturally increase with ferment

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Last Updated: 2019-12-09 11:41 UTC

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Garth Guice II