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Nelson

329 calories 30.1 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 329 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created Sunday August 23rd 2020
1.099
1.020
10.4%
67.3
7.2
5.7
15.21
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pale 2-Row10.25 lb American - Pale 2-Row 1.12 / lb
11.48
37 1.8 53.9%
7 lb Gladfield - Big O, Malted Oats7 lb Big O, Malted Oats 27.5 2.28 36.8%
1 lb American - White Wheat1 lb American - White Wheat 1.49 / lb
1.49
40 2.8 5.3%
0.75 lb United Kingdom - Golden Naked Oats0.75 lb Golden Naked Oats 2.99 / lb
2.24
33 10 3.9%
19 lbs / 15.21
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 ml Hop Shot2 ml Hop Shot Hops Pellet 60 Boil at 212 °F 60 min 13.35 0.5%
1.50 oz Yakima Valley Hops - Idaho 7 (12.5 AA)1.5 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 13.8 Boil at 212 °F 15 min 32.39 11.1%
4 oz Nelson Sauvin (12.5 AA)4 oz Nelson Sauvin (12.5 AA) Hops Pellet 10.8 Whirlpool at 170 °F 0 min 21.57 29.5%
4 oz Nelson Sauvin (12.5 AA)4 oz Nelson Sauvin (12.5 AA) Hops Pellet 10.8 Dry Hop at 85 °F Day 6 29.5%
4 oz Nelson Sauvin (12.5 AA)4 oz Nelson Sauvin (12.5 AA) Hops Pellet 10.8 Dry Hop at 68 °F Day 3 29.5%
13.57 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.66 gal Strike 154 °F 60 min
 
Yeast
Bootleg Biology - BBXNPA - NEEPAH Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 501 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
My Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 1 30 77 205 13
Target Profile: 115CA 30NA 77CL 205SO
In Mash
2.6 grams Gypsum
8.2 grams Calcium Chloride
2.2 grams Epsom Salt
1.7 grams Canning Salt
3.4 ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Notes

At 5 min left in the boil, adjust post boil pH to 4.6

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-19 20:54 UTC
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