No One Likes Boris - NEIPA Beer Recipe | BIAB Specialty IPA: New England IPA | Brewer's Friend
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No One Likes Boris - NEIPA

297 calories 27.6 g 0.5 L
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 83% (ending kettle)
Hop Utilization: 99%
Calories: 297 calories (Per 0.5L)
Carbs: 27.6 g (Per 0.5L)
Created: Friday February 12th 2021
1.064
1.013
6.7%
24.4
5.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Crisp Malting - Best Ale4.2 kg Best Ale 37.5 3 66.2%
0.82 kg Flaked Barley0.82 kg Flaked Barley 32 2.2 12.9%
0.58 kg Crisp Malting - Flaked Torrified Oats0.58 kg Flaked Torrified Oats 33 3.2 9.1%
0.42 kg Crisp Malting - Pale Wheat Malt0.42 kg Pale Wheat Malt 38.7 2 6.6%
0.32 kg Crisp Malting - Dextrin Malt0.32 kg Dextrin Malt 36.8 1.8 5%
6.34 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 First Wort 0 min 16.62 1.8%
75 g Yakima Valley Hops - Talus75 g Talus Hops Pellet 9.2 Whirlpool at 80 °C 0 min 7.73 13.4%
75 g El Dorado75 g El Dorado Hops Pellet 15.7 Whirlpool at 73 °C 10 min 13.4%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 67 °C 40 min 8.9%
100 g Yakima Valley Hops - Talus100 g Talus Hops Pellet 9.2 Dry Hop at 14 °C Day 6 17.9%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop at 14 °C Day 6 17.9%
150 g El Dorado150 g El Dorado Hops Pellet 15.7 Dry Hop at 14 °C Day 6 26.8%
560 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 68 °C 67 °C 70 min
10 L Fly Sparge -- 77 °C 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Home water (Harrogate)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 5 11 180 90 0
Mash Chemistry and Brewing Water Calculator
 
Notes

-Mash 67C fo 70 mins
-Mash out 77C for 10 mins
-Sparge to 30L and boil down to 25L with FWH added during sparge

-With 10 mins left in boil, hook up chiller to sanitise
-Add nutrient and 1/2 protofloc with 5 mins left

-Chill to 80C and add first whirlpool addition, allow to cool to 70C
-Add second whirlpool addition @73C for 10 mins holding temp
-Final whirlpool @67C for 30 mins holding temp
-Allow to stand for 30 mins after whirlpool is turned off

-Ferment with blow off tube for 3 days then spund @5PSI for 3 more days
-Chill down to 14C and add dry hops. Set spunding valve to 12PSI but allow fermenter to build pressure. Rouse them 2 times a day for 2 days

-Cold crash and transfer to keg under pressure
-Carbonate slowly over 5 days

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  • Public: Yup, Shared
  • Last Updated: 2021-02-12 16:36 UTC
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