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DRIP 2 Sept 2020

219 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created Wednesday September 9th 2020
1.067
1.010
7.5%
78.0
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Pale 2-Row9.5 lb Pale 2-Row 37 1.8 52.8%
5.50 lb American - White Wheat5.5 lb White Wheat 40 2.8 30.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.1%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.8%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 19.14 4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 20.74 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 20 min 23.56 8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 6.83 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 7.76 8%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 150 °F 30 min 16%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 150 °F 30 min 16%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 16%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 16%
12.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.1 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.

added 4 more oz hops.

TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe

maybe think about searching brewersfriend for one

===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30


im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch

===============================

this one is a combination of the hop profile of all the rage

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  • Public: Yup, Shared
  • Last Updated: 2020-11-02 19:46 UTC
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