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New England Style IPA Auto Scaled Down

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Ballardian Home Brewers
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)

Created: Monday November 15th 2021

Other Half - All Together Neipa

by Final Boss

OG: 1.068 FG: 1.018 ABV: 6.6% IBU: 26

NEIPeasy

by wjnewell

OG: 1.068 FG: 1.018 ABV: 6.6% IBU: 18

Juicy Bits Clone

by weakvitalsigns

OG: 1.061 FG: 1.012 ABV: 6.5% IBU: 19

Original Gravity:

1.067

Final Gravity:

1.016

ABV (standard):

6.8%

IBU (tinseth):

22.2

SRM (morey):

4.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	US - Pale 2-Row9 lb Pale 2-Row	37	1.8	70.6%
2 lb	United Kingdom - Golden Promise2 lb Golden Promise	37	3	15.7%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	7.8%
12 oz	Grain Millers - Flaked Oats12 oz Flaked Oats	34.6	1.5	5.9%
12.75 lbs / $ 0.00

Hops Summary

Amount	Variety	IBU	Bill %
3 oz	Cascade (Leaf/Whole)	5.24	24.9%
6 oz	Mosaic (Leaf/Whole)	9.36	49.9%
3 oz	Belma (Leaf/Whole)	7.6	24.9%

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.11 gal		Strike	163 °F	152 °F	60 min
1 gal	comp for mash tun heat loss	Temperature	175 °F	152 °F	50 min
1.9 gal		Sparge	175 °F	155 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.50 tsp	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
1 tsp	Gypsum		Water Agt	Mash	1 hr.

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (avg):	75.5%	Flocculation:	Medium
Optimum Temp:	67 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 108 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Ballard, Seattle, WA Q1 2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	150	75	100
Mash Chemistry and Brewing Water Calculator

Notes

This is a New England Style IPA from BYO article.

https://byo.com/article/neipa-style-profile/

I followed the concepts described by Neil Fisher of Weldwerks brewing.

https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/

Specifically;
1) High choloride to sulfate ratio 3:1 for water.
2) Specialty yeast decended from London Ale III with high fruit forward profile and low-med attenuation and low flocculation. Burlington Ale or Vermont Ale yeast.
3)Adding hops in flameout and fermentation in addition to dry hopping.

Here is their "Juicy Bits" recipe as well.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-11-15 00:45 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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