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NEIPA V10

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Chris Stevens
Calories: 189 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)

Created: Thursday August 27th 2020

Original Gravity:

1.061

Final Gravity:

1.018

ABV (standard):

5.6%

IBU (tinseth):

41.2

SRM (morey):

4.4

Mash pH

5.7

Cost £

7.48

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5.50 kg	US - Pale 2-Row5.5 kg Pale 2-Row	£ 1.00 / kg £ 5.50	37	1.8	79.7%
800 g	United Kingdom - Malted Naked Oats800 g Malted Naked Oats	£ 1.80 / kg £ 1.44	33	1.3	11.6%
600 g	German - Wheat Malt600 g Wheat Malt	£ 0.90 / kg £ 0.54	37	2	8.7%
6,900 g / £ 7.48

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops	Pellet	12.5	Boil	15 min	18.85	5.6%
125 g	Mosaic (12.5 AA)125 g Mosaic (12.5 AA) Hops	Pellet	12.5	Whirlpool at 79 °C	0 min	22.32	27.8%
200 g	Mosaic (12.5 AA)200 g Mosaic (12.5 AA) Hops	Pellet	11.5	Dry Hop	3 days		44.4%
100 g	Barth-Haas - Sabro (14 AA)100 g Barth-Haas - Sabro (14 AA) Hops	Pellet	14.8	Dry Hop	10 days		22.2%
450 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
150 g	Mosaic (12.5 AA) (Pellet) 150 g Mosaic (12.5 AA) (Pellet) Hops	41.17	33.4%
200 g	Mosaic (12.5 AA) (Pellet) 200 g Mosaic (12.5 AA) (Pellet) Hops		44.4%
100 g	Barth-Haas - Sabro (14 AA) (Pellet)		22.2%
450 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	5l lost to grain	Infusion	--	66 °C	60 min
15 L	Collect 26l of wort	Sparge	--	68 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Whirlfloc		Water Agt	Boil	15 min.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (custom):	68%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19.5 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 157 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9 PSI at 4 degrees C CO₂ Level: 2.3 Volumes

Target Water Profile

APA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
147	0	16	140	157	44
Gypsum: 5g mash, 4g sparge Calcium Chloride: 4.9g mash, 3.9g sparge baking soda: 1.2g mash 0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator

Notes

Strike water 74 C

3 days dry hop means day 3 of fermentation
10 days dry hop means dry hop in keg until keg is done

Dry hopping in keg done with weighted Muslin bag, boiled to sanitize before use

Keg fully purged with Co2

Fully closed transfer with Co2

Pre boil 13
Post boil 15
Final

Last Updated and Sharing

190

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Brews

Public: Yup, Shared
Last Updated: 2020-09-13 12:26 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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