All Together - NEIPA 10L version - Beer Recipe - Brewer's Friend

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All Together - NEIPA 10L version

221 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Other Half Brewing
Calories: 221 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
URL: https://alltogether.beer
Created: Wednesday April 29th 2020
1.071
1.021
6.6%
26.6
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Viking - Pilsner Malt3 kg Pilsner Malt 37 1.9 83.3%
400 g Flaked Oats400 g Flaked Oats 33 2.2 11.1%
200 g Weyermann - Carapils200 g Carapils 37 1.8 5.6%
3,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Columbus3 g Columbus Hops Pellet 12.8 Boil 60 min 10.08 2.1%
20 g Mosaic20 g Mosaic Hops Pellet 11.3 Whirlpool 20 min 11.3 14%
14 g Cascade14 g Cascade Hops Pellet 7.4 Whirlpool 20 min 5.18 9.8%
40 g Mosaic40 g Mosaic Hops Pellet 11.3 Dry Hop 5 days 28%
26 g Cascade26 g Cascade Hops Pellet 7.4 Dry Hop 5 days 18.2%
20 g Simcoe20 g Simcoe Hops Pellet 15 Dry Hop 5 days 14%
20 g Citra20 g Citra Hops Pellet 12.5 Dry Hop 5 days 14%
143 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Göteborg, Sweden 2016-2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 20 16 175 90 61
Chloride Sulphate ratio of 2:1 to favor a smooth mouthfeel over the dry and crispness that you would normally get with a sulphate forward water profile. Added some epsom salt as calcium was already getting over 100 and wanted to add some of the acidity that magnesium offers (although staying under 20 ppm).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Strike 69 °C 68 °C 60 min
7.34 L Sparge 76 °C 75 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 16.2
Mash volume with grains 18.6
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 7 L) 5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 10.2 L) 11
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 10.8 L) 10
Total: 21.5  
Equipment Profile Used: System Default
 
Notes

Trying purging bottles with CO2 prior to bottling this time, hopefully helps against oxidation of the hops.

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  • Last Updated: 2020-04-30 19:56 UTC