NEIPA Beer Recipe | All Grain Specialty IPA: New England IPA by Mini Me | Brewer's Friend
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233 calories 25.5 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
3.00 (1 Review)

Calories: 233 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Wednesday February 17th 2021
Amount Fermentable Cost PPG °L Bill %
3 kg Rahr - Pale Ale3 kg Pale Ale 36.34 3.5 35.8%
3 kg Briess - Wheat Malt, White3 kg Wheat Malt, White 39.1 2.5 35.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.9%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 3%
0.13 kg Weyermann - Carahell0.125 kg Carahell 34 10 1.5%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 6%
0.50 kg Briess - Rice, Flaked0.5 kg Rice, Flaked 32.2 1 6%
8.38 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
11 g BSG - Warrior11 g Warrior Hops Leaf/Whole 15.5 Boil 60 min 14.31 3.7%
227 g Ekuanot227 g Ekuanot Hops Pellet 15.65 Hop Stand at 78 °C 20 min 44.41 77.2%
28 g Ekuanot28 g Ekuanot Hops Pellet 14.25 Dry Hop 1 days 9.5%
28 g Ekuanot28 g Ekuanot Hops Leaf/Whole 14.25 Dry Hop 7 days 9.5%
294 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Strike 78 °C 66 °C 60 min
8 L mashout 100 °C 77 °C 10 min
23 L hybrid batch/fly sparge Batch Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Danstar - London ESB Yeast
1 Each
Attenuation (avg):
Optimum Temp:
18 - 22 °C
Fermentation Temp:
Pitch Rate:
1.25 (M cells / ml / ° P) 546 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.45 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
GVRD Metro water - soft, dechlorinated with a small amount of PotMet (campden) prior to heating for mash and sparge.
Mash Chemistry and Brewing Water Calculator

Flaked rice added to try to dry out the finish, for some reason the recipe/grist/mash schedule/yeast shows a very high FG.

Cold out (for us) just above freezing but sunny. Thermal mass of the mashtun was cooler than usual (grain may have been as well) so undershot initial dough-in temperature with 17 liters at 78C and ended up at 66C (150F) initial mash temp for 10 minutes while additional water was heated to boiling. This may lead to a lower FG which would not be a bad thing in this beer. +/- 6 L (1.5 gal) at boiling raised to 68C target, which was still 67C after 60 minutes. Total mash time approx 75 minutes before mashout 12 liters (3gal, as opposed to the 2gal estimate) at boiling raised to 77C for 10 minutes before sparging. First sparge was added prior to vorlauf like a batch sparge, until it drew down to the top of the grist. Second sparge was batch (remixed) short vorlauf needed again to clear, and then drained with the collection of just under 30L of first wort. Additional 15 liters of small beer collected (third batch sparge) and boiled down to a 3-gallon batch of small beer.
Clarity Ferm not added to primary with yeast as usual due to excessive trub. Will be added with the first racking off the trub to secondary.
Big beer was pitched with a 500ml jar of Danstar London ESB slurry reactivated with 1 quart of canned yeast starter the day before brewing, small beer was pitched with +- 3 oz of fresh slurry skimmed from the top of a Danstar BRY-97 batch. Both are absolutely ripping the day following pitching.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-18 04:40 UTC
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Mini Me 04/26/2021 at 04:46pm
3 of 5

The high FG was not something I should have been worried about. Might have been the low tempertaure initial dough-in for 10min, might have been the rice, might have been the large starter, but this is a very light body, could have gone with more flaked oats there was little of the normal mouthfeel from them. VERY dry and very bitter. I discounted the amount of bittering that was added via the hop stand and I should not have. It bittered according to the calculated predictions as far as I can tell. Nice hop flavour and aroma but two takeaways - 1st the intensity of the aroma was not what I would have anticipated from a 1/2 lb hop stand - will dry hop the next attempt as well; 2nd, Equinox/Equanot/Ekuanot is a nice hop but not 'juicy' in this application - different hop next time, maybe Galaxy, Dorado or Sabro?

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