Mowhawk NEIPA Clone - Beer Recipe - Brewer's Friend

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Mowhawk NEIPA Clone

202 calories 19.2 g 330 ml
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 202 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Thursday January 9th 2020
1.066
1.014
6.8%
64.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,050 g Belgian - Pilsner4050 g Pilsner 37 1.6 73%
555 g Belgian - Wheat555 g Wheat 38 1.8 10%
555 g Flaked Oats555 g Flaked Oats 33 2.2 10%
275 g Brown Sugar275 g Brown Sugar 45 15 5%
110 g Belgian - Biscuit110 g Biscuit 35 23 2%
5,545 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Columbus18 g Columbus Hops Pellet 15 Boil 60 min 34.69 5.7%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool 12 min 13.75 15.7%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool 12 min 7.81 7.9%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Whirlpool 12 min 7.94 7.9%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop at 18 °C 5 days 15.7%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 5 days 7.9%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Dry Hop at 18 °C 5 days 7.9%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 4 days 15.7%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop at 18 °C 4 days 7.9%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Dry Hop at 18 °C 4 days 7.9%
318 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.26 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91g       Temp: 20 °C       CO2 Level: 2,0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 1.3 36 25 6.5 66
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 73 °C 66 °C 60 min
1 L Strike 66 °C 72 °C 10 min
Strike 72 °C 77 °C 2 min
Starting Mash Thickness: 4.35 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.4 L/kg 22.9
Mash volume with grains (equipment estimates 23.9 L) 26.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 9.7 L) 10.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.6 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 2.5
Going into fermentor 20
Total: 33  
Equipment Profile Used: System Default
 
Notes


I dont have a water chemistry. I just add a small amount of lactic acid before the mash. Start out by getting the temperature up to 72°C and put in all the grains. Lower the temperature to 66°C and add the columbus hops. Let it mash for 60 minutes. Remove the columbus before you increase the temperature. Increase to 72°C and mash for 10 minutes. Increase to 77°C and mash for another 2 minutes. Whirlpool the Citra, Mosaic and Simcoe for 12 minutes. Lower the temperature for the wort before you move it to the fermenter. Add cold water to the fermenter so you'll get the wanted amount of fermenting beer. Lower the temperature to 18°C and pitch the yeast. Let it rise to 20°C freely. Do the first dry hop when the OG is at 1.035 and then add the second dry hop when the fermentation is finished. Dry hop from 3-7 days at max. After 2 weeks you should be ready to bottle your beer.

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  • Last Updated: 2020-02-03 14:57 UTC