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Berken's NEIPA

162 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23.1 liters (fermentor volume)
Pre Boil Size: 26.9 liters
Post Boil Size: 23.8 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anders Berken
Hop Utilization: 88%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Sunday October 11th 2020
1.053
1.012
5.4%
41.8
5.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Viking - Pale Ale Malt4 kg Pale Ale Malt 37 2.5 69.9%
0.80 kg Viking - Wheat Malt0.8 kg Wheat Malt 38 2.5 14%
0.80 kg Crisp Malting - Flaked Torrified Oats0.8 kg Flaked Torrified Oats 33 3.2 14%
0.12 kg Crisp Malting - Cara Gold malt0.12 kg Cara Gold malt 34 14 2.1%
5.72 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 40 min 13.11 3.2%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 5 min 6.2 8.1%
25 g Citra25 g Citra Hops Pellet 12.6 Boil at 77 °C 5 min 6.25 8.1%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 77 °C 30 min 8.66 16.1%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 77 °C 30 min 7.62 16.1%
75 g Citra75 g Citra Hops Pellet 12.6 Dry Hop 4 days 24.2%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 24.2%
310 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 L Strike 62 °C 45 min
Strike 72 °C 45 min
8 L Sparge 78 °C 8 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
1.50 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew New England
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Notes

Je suis parti d'une recette de Focal Banger (The Alchemist)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-11 17:14 UTC
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