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Nick & Corey Made a Beer (SaMo NEIPA)

204 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Tuesday September 28th 2021
1.062
1.013
6.5%
42.2
5.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb Pale 2-Row10.75 lb Pale 2-Row 37 1.8 77%
1.40 lb American - Wheat1.4 lb Wheat 38 1.8 10%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 10%
0.42 lb Honey Malt0.42 lb Honey Malt 37 25 3%
13.97 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Boil 10 min 16.23 7.3%
1 oz Yakima Valley Hops - NZ Motueka1 oz NZ Motueka Hops Pellet 4.3 Boil 10 min 4.62 7.3%
2.25 oz Yakima Valley Hops - Sabro2.25 oz Sabro Hops Pellet 15.1 Whirlpool at 170 °F 15 min 16.6 16.4%
2.25 oz Yakima Valley Hops - NZ Motueka2.25 oz NZ Motueka Hops Pellet 4.3 Whirlpool at 170 °F 15 min 4.73 16.4%
1.50 oz Yakima Valley Hops - Sabro1.5 oz Sabro Hops Pellet 15.1 Dry Hop 7 days 10.9%
2 oz Yakima Valley Hops - NZ Motueka2 oz NZ Motueka Hops Pellet 4.3 Dry Hop 7 days 14.5%
1.75 oz Yakima Valley Hops - Sabro1.75 oz Sabro Hops Pellet 15.1 Dry Hop 3 days 12.7%
2 oz Yakima Valley Hops - NZ Motueka2 oz NZ Motueka Hops Pellet 4.3 Dry Hop 3 days 14.5%
13.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 162 °F 60 min
5 gal Sparge 162 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
4.50 g Epsom Salt (MgSO4) Water Agt Boil 0 min.
2.40 g Gypsum Water Agt Sparge 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1.60 g Canning Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash Temp: 152F

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-28 15:53 UTC
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