Eldorado and Cashmere NEIPA Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Eldorado and Cashmere NEIPA

162 calories 15.3 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Friday February 5th 2021
1.053
1.011
5.5%
57.6
4.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Finest Maris Otter3.5 kg Finest Maris Otter 38 3 77.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 11.1%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 11.1%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Hop Stand 0 min 37.39 25%
100 g Charles Faram - Cashmere100 g Cashmere Hops Pellet 8.5 Hop Stand 0 min 20.24 25%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) 0 days 12.5%
50 g Charles Faram - Cashmere50 g Cashmere Hops Leaf/Whole 8.5 Dry Hop (High Krausen) 0 days 12.5%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 0 days 12.5%
50 g Charles Faram - Cashmere50 g Cashmere Hops Pellet 8.5 Dry Hop 0 days 12.5%
400 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Strike 71 °C 65 °C 60 min
7 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 15 °C
 
Yeast
Mangrove Jack - Mangrove Jack - Hop Head
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Martin's Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Water Treatment: Chloride forward. All hydrochoric acid to reduce alkalinity down to c20. alkalinity measured at 200, so use 1.8ml/L of HCl.

Put hops in a bag in the fermenter for the dry hops.

8g of calcium chloride into the boil at 30 minutes to support the yeast.

Mash pH 5.3

Mash out for 10 minutes at 75C

preboil 28L at 1044

21Lt is fermenter at 1049. hop losses significant. 73% brewhouse

10/2/21 - 1018
finished at 1014. givine 4.5%

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  • Public: Yup, Shared
  • Last Updated: 2021-02-18 13:45 UTC
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