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Callow Session NEIPA 2.0

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: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Chris Stackhouse
Hop Utilization: 94%
Calories: 117 calories (Per 12oz)
Carbs: 10 g (Per 12oz)

Created: Sunday June 20th 2021

Original Gravity:

1.036

Final Gravity:

1.006

ABV (standard):

3.9%

IBU (tinseth):

38.5

SRM (mosher):

5.5

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.25 lb	Muntons - Maris Otter4.25 lb Maris Otter	38	2.3	60.7%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	14.3%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	10.7%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	14.3%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops	Pellet	14.4	Boil	60 min	25.23	8.3%
1.50 oz	Yakima Valley Hops - BRU-11.5 oz BRU-1 Hops	Pellet	14.4	Whirlpool at 170 °F	20 min	7.82	25%
1 oz	Yakima Valley Hops - Sabro1 oz Sabro Hops	Pellet	15.1	Whirlpool at 170 °F	20 min	5.47	16.7%
2 oz	Yakima Valley Hops - BRU-12 oz BRU-1 Hops	Pellet	14.4	Dry Hop (High Krausen) at 66 °F	Day 4		33.3%
1 oz	Yakima Valley Hops - Sabro1 oz Sabro Hops	Pellet	15.1	Dry Hop at 66 °F	Day 4		16.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Yakima Valley Hops - BRU-1 (Pellet) 3.9999999908503 oz BRU-1 (Pellet) Hops	33.05	66.6%
2 oz	Yakima Valley Hops - Sabro (Pellet) 1.9999999954251 oz Sabro (Pellet) Hops	5.47	33.4%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.9 gal		Infusion	--	148 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Baking Soda	Water Agt	Mash	90 min.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
3 g	Epsom Salt	Water Agt	Mash	90 min.
3 g	Gypsum	Water Agt	Mash	90 min.
3.50 g	Chalk	Water Agt	Mash	90 min.
20 each	Amylo 300	Other	Primary	14 days
2 oz	Monk Fruit/Erythritol Sugar Blend	Flavor	Primary	14 days
4 each	Vanilla Bean	Spice	Primary	4 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	11 Grams	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 72 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.56 psi Temp: 40 °F CO₂ Level: 2.25 Volumes

Target Water Profile

Domoris NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	175	90	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash for 90 minutes
Add 25 drops of Amylo 300 and monk fruit sugar blend to the fermenter before transferring wort from the kettle.
Cut and scrape vanilla bean pods and lightly soak in vodka. Add entire container to the fermenter at high krausen with the hops.

Last Updated and Sharing

595

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Brews

Public: Yup, Shared
Last Updated: 2021-08-11 19:24 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Callow Session NEIPA 2.0

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