InfiNZite Improbability Ale Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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InfiNZite Improbability Ale

137 calories 13.2 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: yeroC
Calories: 137 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Friday March 19th 2021
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pale 2-Row7 lb Pale 2-Row 37 1.8 77.8%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
9 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 First Wort 75 min 32.28 8.3%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 15 min 13.93 8.3%
4 oz Motueka4 oz Motueka Hops Pellet 7 Whirlpool 20 min 19.07 33.3%
3 oz Motueka3 oz Motueka Hops Pellet 7 Dry Hop (High Krausen) 3 days 25%
3 oz Motueka3 oz Motueka Hops Pellet 7 Dry Hop 0 days 25%
12 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
1 tsp glucoamylase Other Primary --
1.50 oz Yeast Nutrient Other Boil 65 min.
Omega Yeast Labs - Hornindal Kveik OYL-091
1 Each
Attenuation (avg):
Optimum Temp:
70 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
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

Single hop Motueka variety of my low-carb juicy IPA, with a little shorter boil time as I discovered there's too much boil off with 90 min. Experimenting with Kveik Hornindal, just because I'm trendy. Heck I chose Motueka didn't I?

Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 20 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and the glucoamylase and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops 3 each for 3 days. Then cold crash, package, and carbonate.

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  • Public: Yup, Shared
  • Last Updated: 2021-03-22 17:09 UTC
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