Anaïs's Self Isolation NEIPA - Beer Recipe - Brewer's Friend

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Anaïs's Self Isolation NEIPA

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday March 22nd 2020
1.064
1.010
7.1%
28.6
8.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 80.7%
26 oz American - White Wheat26 oz White Wheat 40 2.8 11.9%
16 oz American - Caramel / Crystal 40L16 oz Caramel / Crystal 40L 34 40 7.3%
218 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.47 oz Magnum0.472 oz Magnum Hops Pellet 13.2 Boil 60 min 22.18 8%
1.43 oz Centennial1.43 oz Centennial Hops Leaf/Whole 10 Whirlpool at 180 °F 5 min 6.43 24.2%
1 oz Pink Boots Blend 20191 oz Pink Boots Blend 2019 Hops Pellet 12.4 Whirlpool at 150 °F 0 min 16.9%
1.50 oz Pink Boots Blend 20191.5 oz Pink Boots Blend 2019 Hops Pellet 12.4 Dry Hop Day 2 25.4%
1.50 oz Pink Boots Blend1.5 oz Pink Boots Blend Hops Pellet 12.4 Dry Hop Day 1 25.4%
5.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Athelstan, Hinchinbrooke County, QC
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
8.5 gal Infusion 159 °F 152 °F 90 min
3 gal Batch Sparge 180 °F 165 °F --
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 8.52 34.1  
Mash volume with grains 9.61 38.4  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 1.3 g | 5.2 qt) 1.44 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.59 g | 22.4 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.71 g | 22.8 qt) 5.5 22  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

SG - 1.064 on 03/22/2020, yeast looks great, smart pack was very plump when yeast was pitched. Very fresh, mfg. date Feb. 28th, 2020

Fermented for 2-days at 64-66 deg. F.
Moved upstairs for remainder of fermentation: @70 deg. F.


Dry hopping was done on day 4 and day 5, using 1.5 oz of Pink Boots 2019 mix, and made a tea with boiled then chilled tap water, mixed with hops in a sanitized mason jar. Filtered the tea thru a nylon bag on day 4's dry hopping. Day 5, dumped the whole mixture in. Day 6 - kegged and bottled.


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  • Last Updated: 2020-03-29 17:45 UTC