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IPAssum's SECOND IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.02 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.148 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Patrick
No Chill: 30 minute extended hop boil time
Calories: 309 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)

Created: Tuesday July 14th 2020

Original Gravity:

1.092

Final Gravity:

1.028

ABV (standard):

8.5%

IBU (tinseth):

27.0

SRM (morey):

8.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row	36.8	3.5	58.4%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	21.9%
1.50 lb	Canada Malting - OAT MALT1.5 lb OAT MALT	27.6	2.6	10.9%
0.70 lb	Dingemans - Cara 20 MD (Caravienne) 0.7 lb Cara 20 MD (Caravienne)	34	20	5.1%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar)	41	1	3.6%
13.70 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14.15 g	Vic Secret14.15 g Vic Secret Hops	Pellet	15.5	Boil at 212 °F	60 min	27.01	5.3%
20.40 g	Moutere20.4 g Moutere Hops	Pellet	18.5	Whirlpool at 212 °F	30 min		7.6%
20.40 g	Rakau20.4 g Rakau Hops	Pellet	10.5	Whirlpool at 212 °F	30 min		7.6%
42.50 g	Wai-iti42.5 g Wai-iti Hops	Pellet	3	Whirlpool at 212 °F	30 min		15.9%
42.50 g	Wai-iti42.5 g Wai-iti Hops	Pellet	3	Dry Hop at 212 °F	2 days		15.9%
42.50 g	Wai-iti42.5 g Wai-iti Hops	Pellet	3	Dry Hop at 212 °F	3 days		15.9%
42.50 g	Wakatu42.5 g Wakatu Hops	Pellet	7.5	Dry Hop at 212 °F	2 days		15.9%
42.50 g	Wakatu42.5 g Wakatu Hops	Pellet	7.5	Dry Hop at 212 °F	3 days		15.9%
267.45 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
14.15 g	Vic Secret (Pellet) 14.15 g Vic Secret (Pellet) Hops	27.01	5.3%
20.40 g	Moutere (Pellet) 20.4 g Moutere (Pellet) Hops		7.6%
20.40 g	Rakau (Pellet) 20.4 g Rakau (Pellet) Hops		7.6%
127.50 g	Wai-iti (Pellet) 127.5 g Wai-iti (Pellet) Hops	0	47.7%
85 g	Wakatu (Pellet) 85 g Wakatu (Pellet) Hops	0	31.8%
267.45 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 lb	Lactose		Other	Boil	10 min.

Yeast

Imperial Yeast - A38 Juice

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
145	7	25	184	83	0
Amount added to brew (grams) - Gypsum = 1.75 - Calcium Chloride = 8.5 - Epsom Salt = 0.25 - Slaked Lime = 0 - Baking Soda = 1 - Chalk = 0 - Lactic Acid = 1ml *************************************** MASH WATER instructions: - Total water needed = 6.09 gal - Strike water temp = 162 F - Total Mash volume = 7.15 gal - Pre-boil wort = 5.5 gal - Post-boil wort = 4.25 gal - Into Fermenter = 4.0 gal
Mash Chemistry and Brewing Water Calculator

Notes

Revised version of --> https://www.beerandbrewer.com/john-palmers-oat-cream-ipa-recipe/

______________

1 ) Heat 4.36 gal (13.75 L) to 162°F (72°C). Mash temperature of 152-154°F. Total Mash vol should = 5gal.
2) Mash with occasional stirring for (1) hour.
3) Take out grain bag, you should have 4 gal of 1.065 wort.
4) Add 7.5g Vic Secret hops and BOIL for 60 minutes (to 10litres). You may need to add some water back.
5) At flame out, add lactose stirring carefully and slowly. Post BOIL vol = 2.75 gal.
6) Add 12.5g Moutere, 12.5g Rakau, and 25g Wai-iti hops and steep for 30 minutes.
7) Chill wort to 68°F and pitch the yeast.

******

8) After 7 days dry hop with 30g Wai-iti and 30g Wakatau hops.
9) Transfer to secondary fermenter and using a hop bag, dry hop with 30g Wai-iti and 30g Wakatau hops.

*******

NOTES:

NEIPA yeast (English malty estery strains) = Wyeast 1318 London III, WLP 066 London Fog, Imperial Yeast A38 Juice, and Fermentis S-04 English Ale.

FOR ORANGE FLAVOR:
Follow CaraCara hazy IPA recipe... Orange zest in boil (last 10min) and then frozen orange slices (-) pith in secondary for 3-4 days.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-05-24 17:52 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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