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NEIPA - Take 4

183 calories 17 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 51.97 liters
Post Boil Size: 47.97 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn Av. NEIPA Recipe
Hop Utilization: 88%
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created Thursday September 24th 2020
1.060
1.012
6.3%
15.2
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.82 kg United Kingdom - Maris Otter Pale4.82 kg Maris Otter Pale 38 3.75 68.7%
1.12 kg Rolled Oats1.12 kg Rolled Oats 33 2.2 16%
1.08 kg Flaked Wheat1.08 kg Flaked Wheat 34 2 15.4%
7.02 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 10 min 6.63 12.5%
25 g Ekuanot25 g Ekuanot Hops Pellet 14.25 Whirlpool at 77 °C 15 min 5.34 12.5%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Whirlpool at 77 °C 15 min 3.23 12.5%
25 g Ekuanot25 g Ekuanot Hops Pellet 14.25 Dry Hop (High Krausen) 3 days 12.5%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Dry Hop (High Krausen) 3 days 12.5%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop (High Krausen) 3 days 12.5%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop 7 days 12.5%
25 g Ekuanot25 g Ekuanot Hops Pellet 14.25 Dry Hop 7 days 12.5%
200 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32 L Steeping 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 153.9 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Water:
CaCl2 (Calcium Chloride) - 10 grams
CaSO4 (Gypsum) - 5 grams
Epsom Salts - 5 grams

Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-26 12:54 UTC
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