Nice Dreams (NE IPA 2X) Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Nice Dreams (NE IPA 2X)

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 14.5 gallons (ending kettle volume)
Pre Boil Size: 15.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Barta ml
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday December 13th 2020
1.052
1.013
5.2%
41.0
4.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Mecca Grade - Lamonta (American Pale)9 lb Lamonta (American Pale) 37 3 30%
9 lb Mecca Grade - Pelton9 lb Pelton 36 2 30%
6 lb Mecca Grade - Shaniko (White Winter Wheat)6 lb Shaniko (White Winter Wheat) 39 3.1 20%
4 lb United Kingdom - Oat Malt4 lb Oat Malt 28 2 13.3%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 6.7%
30 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.80 oz Yakima Valley Hops - Strata (12 AA)3.8 oz Yakima Valley Hops - Strata (12 AA) Hops Pellet 12.6 Boil 10 min 23.13 22.5%
3 oz Yakima Valley Hops - AU Galaxy (14 AA)3 oz Yakima Valley Hops - AU Galaxy (14 AA) Hops Pellet 14 Whirlpool at 170 °F 30 min 4.34 17.8%
5.30 oz Yakima Valley Hops - Citra (13.1 AA)5.3 oz Yakima Valley Hops - Citra (13.1 AA) Hops Pellet 13.1 Whirlpool at 170 °F 30 min 7.17 31.4%
4.80 oz Yakima Valley Hops - Simcoe (12.9 AA)4.8 oz Yakima Valley Hops - Simcoe (12.9 AA) Hops Pellet 12.9 Whirlpool at 170 °F 30 min 6.4 28.4%
16.90 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 gal Mash (154 F) Strike 159 °F 154 °F 60 min
Starting Mash Thickness: 2.4 qt/lb
Starting Grain Temp: 65 °F
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 353 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 50 174 54 0
Mash pH target = 5.4

18 gallon mash water:

4.0 g Gypsum
11.3 g CaCl2
3.6 g MgSO4
7.2 g NaCl
5.4 mL Lactic acid

11 mL Lactic acid added to BK to drop pH to 5.1
Mash Chemistry and Brewing Water Calculator
 
Notes

Double batch, will have same yeast, different dry hops.

DH #1:
4 oz Citra
4 oz Galaxy
2 oz Mosaic (lupomax)

DH #2:
4 oz Azacca
2 oz BRU-1
2 oz Strata
2 oz Sabro

BREW DAY: 03-JAN-21
---------------------------------
collected ~15.5 gal wort at 1.048 OG (11.9 plato)
Samples of wort pre and post lactic acid addition taken for pH monitoring (also will check after chilling)

pH values:
pre-BK = 5.63
post pH BK = 5.22
Knock-out = 5.26

Collected ~6.0 gal of wort into SS Brewtech bucket and ~7.15 gal of wort into pressurized fermenter. Total volume after whirlpool adjusted to ~14.5 gal.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-30 19:22 UTC
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