Sour NEIPA - Beer Recipe - Brewer's Friend

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Sour NEIPA

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday December 7th 2019
1.065
1.013
6.8%
18.0
4.7
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 62.1%
6 lb American - Red Wheat6 lb Red Wheat 38 2.5 20.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.9%
1 lb German - CaraHell1 lb CaraHell 34 11 3.4%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 6.9%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Mosaic8 oz Mosaic Hops Leaf/Whole 12.5 Whirlpool at 150 °F 30 min 17.98 100%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (anhydrous) Water Agt Mash --
10 g Gypsum Water Agt Mash --
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Municipal
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
9.4 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14 gal (56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2 gal (8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains (equipment estimates 12.9 g | 51.6 qt) 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 7 g | 28 qt) 7.5 30  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14 g | 56 qt) 14.5 58  
Boil off losses -1.5 -6  
Post boil Volume 12.5 50  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Top off amount 0.3 1.2  
Going into fermentor 12.5 50  
Total: 18.38 73.5
Equipment Profile Used: System Default
 
Notes


Kettle sour to 3.5

Split batch,

Dh 1
2 oz NS
2 oz Blanc
16oz white grape con.

Dh2
2oz citra
2oz waimea
2.5oz galaxy
5lb peaches

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  • Last Updated: 2019-12-09 06:06 UTC