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Neopolitan

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)

Created: Wednesday November 11th 2020

Original Gravity:

1.059

Final Gravity:

1.017

ABV (standard):

5.6%

IBU (tinseth):

49.7

SRM (morey):

6.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 kg	United Kingdom - Maris Otter Pale9 kg Maris Otter Pale	38	3.75	50%
1.50 kg	American - Carapils (Dextrine Malt)1.5 kg Carapils (Dextrine Malt)	33	1.8	8.3%
1.50 kg	Rolled Oats1.5 kg Rolled Oats	33	2.2	8.3%
0.50 kg	United Kingdom - Crystal 15L0.5 kg Crystal 15L	34	15	2.8%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	2.8%
5 kg	Strawberry5 kg Strawberry - (late fermenter addition)	3.15	0	27.8%
18 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Huell Melon100 g Huell Melon Hops	Pellet	7.2	Boil	10 min	12.84	66.7%
50 g	Magnum50 g Magnum Hops	Pellet	15	Boil	60 min	36.89	33.3%
150 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Huell Melon (Pellet) 100 g Huell Melon (Pellet) Hops	12.84	66.7%
50 g	Magnum (Pellet) 50 g Magnum (Pellet) Hops	36.89	33.3%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
55 L		Fly Sparge	74 °C	70 °C	60 min
	Mash out	Fly Sparge	78 °C	78 °C	10 min
23 L	Sparge	Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.10 kg	Coffee Beans	Flavor	Secondary	2 days
0.20 kg	CACAO NIBS	Water Agt	Secondary	8 days
4 each	Vanilla Bean	Spice	Secondary	8 days
1 each	Protafloc	Fining	Mash	--
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2.41 ml	Lactic acid	Water Agt	Mash	1 hr.
1.20 g	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 254 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70.1	3	20	83.2	44.2	6.3
Mash Chemistry and Brewing Water Calculator

Notes

Cacoa Nibs and Vanilla pods will be soaked in White Creme de Cacao prior to being added to the secondary.

Frozen Strawberries (Defrosted) to be added to the secondary.

Last Updated and Sharing

271

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Brews

Public: Yup, Shared
Last Updated: 2020-11-11 23:17 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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