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new base for NEIPA

266 calories 27.4 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 18.38 gallons
Post Boil Size: 16.51 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 82% (brew house)
Source: edward j fannig
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created Wednesday March 31st 2021
1.080
1.020
8.0%
25.0
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pilsen Malt 2-Row15 lb Pilsen Malt 2-Row 37 1.2 44.1%
10 lb Proximity - Malted Oats10 lb Malted Oats 29.9 2.5 29.4%
5 lb Franco-Belges - Pilsen Malt5 lb Pilsen Malt 39 1.7 14.7%
4 lb Flaked Barley4 lb Flaked Barley 32 2.2 11.8%
34 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz El Dorado2 oz El Dorado Hops Pellet 11.9 Boil 5 min 6.15 10.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.7 Boil 5 min 3.02 5.3%
4 oz El Dorado4 oz El Dorado Hops Pellet 11.9 Boil 0 min 21.1%
4 oz Mosaic4 oz Mosaic Hops Pellet 11.7 Boil 0 min 21.1%
4 oz Yakima Valley Hops - Idaho 74 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 170 °F 0 min 8.11 21.1%
4 oz El Dorado4 oz El Dorado Hops Pellet 11.9 Whirlpool at 170 °F 0 min 7.72 21.1%
19 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.35 gal Strike 152 °F 60 min
Starting Mash Thickness: 2.1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
2.50 tsp Gypsum Water Agt Mash 1 hr.
2.50 tsp Salt Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 307 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111.2 6.5 90.6 277.2 106.1 0
epsom and pickling salts were added to the boil along with the acid
Mash Chemistry and Brewing Water Calculator
 
Notes

I used Oat malt and flaked barley
Lactose 2# at end of boil



Add LACTIC ACID at start of boil ... 5 ml

This recipe uses reverse osmosis (RO) water. Add 2 tsp. calcium chloride, ½ tsp. calcium sulfate (gypsum), and ¼ tsp. sodium chloride (non-iodized) to the mash water before mashing-in.


split batch verdant and Kvieking at 90=
Dry hop1 with Kvieking 2 days post pitch, 1 ounce Idaho 7, 2 ounce mosaic
Dry hop2 I oz I7, 3 ounces of Mosaic

Kegged Keiviking on 7/12 and the sample was pretty dern good. It has a firm bitterness that I was not expecting... It may be hop burn. It'll carb up it'll get another sample.

Verdant finished at 1.026 for 7.1%. sample was awesome.
Dry hops 3 oz El D, 2oz Mosaic, 1oz Citra @57

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-07-17 18:11 UTC
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