Base NEIPA Beer Recipe | BIAB Specialty IPA: New England IPA by Apmarand | Brewer's Friend
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Base NEIPA

244 calories 22.6 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Monday March 8th 2021
1.074
1.015
7.8%
17.7
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 74.3%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 11.4%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 2.9%
17.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Hop Stand at 180 °F 60 min 5.15 6%
0.75 oz Galaxy0.75 oz Galaxy Hops Pellet 14.25 Hop Stand at 180 °F 60 min 6.67 6%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 60 min 5.85 6%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Whirlpool at 150 °F 30 min 6%
0.75 oz Mosaic (12.5 AA)0.75 oz Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 150 °F 30 min 6%
0.75 oz Galaxy0.75 oz Galaxy Hops Pellet 14.25 Whirlpool at 150 °F 30 min 6%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 11 Dry Hop (High Krausen) at 68 °F 2 days 8%
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops Pellet 15.7 Dry Hop (High Krausen) at 68 °F 2 days 8%
1 oz Galaxy (14.25 AA)1 oz Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop (High Krausen) at 68 °F 2 days 8%
1 oz Mosaic (12.5 AA)1 oz Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop (High Krausen) at 68 °F 2 days 8%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 11 Dry Hop at 68 °F 5 days 8%
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops Pellet 15.7 Dry Hop at 68 °F 5 days 8%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop at 68 °F 5 days 8%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop at 68 °F 5 days 8%
12.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.25 gal Infusion 162 °F 154 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash --
3 tsp Calcium Chloride (dihydrate) Water Agt Mash --
2 ml Lactic acid Water Agt Mash --
1 each Campden Tablets Water Agt Sparge --
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 510 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
153.8 3.9 4.6 201.8 96.1 0.18
Mash Chemistry and Brewing Water Calculator
 
Notes

Collect water and add treatments the day before. Dough-in at 160F (RT grains) and mash at 152 for 1hr. Wrap kettle with reflectix to stabilize temp. Whirlpool 1st addition for a total of 1hr (chill to ~180F prior to the first addition). After 30 min, cool to 150F and add the 2nd addition for 30 minutes. Loose dry hop at 24-48 hrs (high krausen) and again at 5 days (with a few gravity points left to go). Apply light (1-2psi) CO2 to fermenter when opening lid for dry-hopping. Fermentation temp schedule is ca 67F for 4 days, 68F for 1 days, 69F for 1 day, and 70F until FG (1-3 days). Closed transfer to CO2 sanitizer purged keg at stable FG with inline filter and SS mesh filter over fermenter racking arm. Cold crash at 35F with burst carbonation at 30psi for 36 hours adjusted down to 10psi serving pressure.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-03-27 17:06 UTC
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