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214 calories 19.8 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Battle Flag Brew Co.
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created Thursday February 18th 2021
1.065
1.013
6.9%
0.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row 36.8 1.8 70.6%
2 lb Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise 37 2.4 15.7%
1 lb Grain Millers - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 7.8%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.9%
12.75 lbs / 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

New England IPA
(5 gallons/19 L, all-grain)

Ingredients
9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
1 oz. Warrrior @ 30 mins
1 oz. (28 g) each Citra, Eldorado, Galaxy - flameout
1 oz. (28 g) each Galaxy, Eldorado - 170 deg. for 20 mins
2 oz. (28 g) Citra - 170 deg. for 20 min
2 packs White Labs WLP095 (Burlington Ale) yeast
. cup corn sugar (if priming)

Step by Step
On brew day, prepare your ingredients; mill the grains, measure your hops, and prepare your water.

On brew day, mash in all the grains at 156 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 60 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 170 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.


At 14 days, rack the beer, prime and bottle condition. Do not filter or fine the beer.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-09 18:59 UTC
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