Pyrmont: Goldsbrough Mort NEIPA 62L Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Pyrmont: Goldsbrough Mort NEIPA 62L

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 62 liters (fermentor volume)
Pre Boil Size: 69.3 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Kevleyski
Rating:
4.00 (1 Review)

Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
URL: https://mountainculture.com.au/products/dolly-ddh-ipa?variant=40291665182896
Created: Monday November 15th 2021
1.062
1.014
6.4%
0.0
4.6
5.3
216.35
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.60 kg Weyermann - Pale Ale12.6 kg Pale Ale $ 6.60 / kg
$ 83.16 		39 2.3 68.5%
4.12 kg New Zealand - Rolled Oats4.12 kg Rolled Oats $ 5.50 / kg
$ 22.66 		12.4 1.4 22.4%
1.20 kg Gladfield - Chit Malt1.2 kg Chit Malt $ 6.60 / kg
$ 7.92 		15 1.52 6.5%
204 g Weyermann - Vienna Malt204 g Vienna Malt $ 6.60 / kg
$ 1.35 		37 3.5 1.1%
275 g Bestmalz - BEST Acidulated275 g BEST Acidulated $ 7.80 / kg
$ 2.15 		35.9 2.81 1.5%
18.40 kg / $ 117.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
96 g Centennial96 g Centennial Hops $ 0.10 / g
$ 9.60 		Pellet 10 Hop Stand at 80 °C 30 min 14.5%
96 g Mosaic (HBC 369)96 g Mosaic (HBC 369) Hops $ 0.12 / g
$ 11.52 		Pellet 12.25 Hop Stand at 80 °C 30 min 14.5%
118 g Citra118 g Citra Hops $ 0.14 / g
$ 16.52 		Pellet 11 Dry Hop 1.5 days 17.8%
236 g Galaxy236 g Galaxy Hops $ 0.10 / g
$ 23.60 		Pellet 14.25 Dry Hop 7 days 35.5%
118 g Citra118 g Citra Hops $ 0.14 / g
$ 16.52 		Pellet 11 Dry Hop 7 days 17.8%
664 g / $ 77.76
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.71 L Mash In Infusion -- 65.5 °C 60 min
27.38 L Sparge 76 °C 76 °C 20 min
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
4.90 g Gypsum (Calcium Sulfate) $ 8.90 / kg
$ 0.04 		Water Agt Mash 1 hr.
2.90 g Epsom Salt (MgSO4) $ 8.90 / kg
$ 0.03 		Water Agt Mash 1 hr.
5.64 g Gypsum (Calcium Sulfate) $ 8.90 / kg
$ 0.05 		Water Agt Sparge 1 hr.
2.81 g Epsom Salt (MgSO4) $ 8.90 / kg
$ 0.03 		Water Agt Sparge 1 hr.
12.50 g Calcium Chloride (anhydrous) $ 8.90 / kg
$ 0.11 		Water Agt Mash 1 hr.
11.27 g Calcium Chloride (anhydrous) $ 8.90 / kg
$ 0.10 		Water Agt Sparge 1 hr.
0.30 g Table Salt $ 5.00 / kg
$ 0.00 		Water Agt Mash 0 min.
0.30 g Table Salt $ 5.00 / kg
$ 0.00 		Water Agt Sparge 0 min.
$ 0.36
 
Yeast
Lallemand - Lalbrew New England
Amount:
3 Each
Cost:
$ 7.00 / each
$ 21.00
Attenuation (custom):
75.5%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 330 B cells required
$ 21.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 100 Volumes
 
Target Water Profile
Pyrmont Spring (Blue Mountains)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
133 8 5 175 80 0
Sydney Water - 16 May 2020
https://www.sydneywater.com.au/SW/water-the-environment/how-we-manage-sydney-s-water/safe-drinking-water/water-analysis/index.htm

Total Chlorine
0.87 (mg/L)
This is an average result for our measure of the effectiveness of the disinfection process we use to kill microbes that may cause disease. It also helps to make your water safe to drink all the way from our filtration plant to your tap.

pH
7.73 - 7.98 (pH Units)
This is a measure of the acidity or alkalinity of your water where 1 is very acidic, 7 is 'neutral', and 14 is very alkaline.

Calcium
12.2 - 16.7 (mg/L)
This is a measure of this naturally occurring element, which can enter the water in the catchments. Its sometimes added in the treatment process to make your water less acidic.

Sodium
20.4 (mg/L)
This is a measure of the level of this mineral in your water. Sodium is present in almost all water, food and drink, and is safe at this low level.

Sulphate
8.4 (mg/L)
This is a measure of the safe level of this dissolved mineral which is present in our catchments.

Iron
0.005 - 0.017 (mg/L)
This is a measure of this naturally occurring element which can be present in low levels in our catchments. Iron can be responsible for taste and staining problems.

Magnesium
1.15 - 7.32 (mg/L)
This is a measure of this naturally occurring compound which occurs at low levels in your water. If it occurs at high levels, magnesium can be responsible for taste and staining problems.

Chloride
31 (mg/L)
This is a measure of this naturally occurring element which can be present in low levels in our catchments. The levels can affect the flavour profile of home brew.

Quarterly Drinking Water Quality Report
Mash Chemistry and Brewing Water Calculator
 
Notes

Mountian Culture Dolly clone brew competition

Recipe Picture
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  • Last Updated: 2021-12-28 20:53 UTC
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Pyrmont: Goldsbrough Mort NEIPA 62L
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Water Requirements:
Pyrmont: Goldsbrough Mort NEIPA 62L
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Recipe Cost $ (AUD)
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.
Gallons
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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