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Saturday Afternoon (NEIPA W/ Citra, El Dorado, Mosaic & Sabro)

215 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Monday December 27th 2021
1.065
1.015
6.5%
21.4
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Rahr - Standard 2-Row4.5 lb Standard 2-Row 36.8 1.8 30%
3.50 lb Briess - Pilsen Malt 2-Row3.5 lb Pilsen Malt 2-Row 37 1.2 23.3%
3 lb American - Wheat3 lb Wheat 38 1.8 20%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 20%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.7%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 4.34 6.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool at 170 °F 20 min 6.2 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 20 min 4.94 6.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 170 °F 20 min 5.96 6.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Dry Hop (High Krausen) at 69 °F 0 days 6.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 69 °F 3 days 12.5%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop at 69 °F 3 days 12.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop at 69 °F 3 days 12.5%
2 oz Yakima Valley Hops - Sabro2 oz Sabro Hops Pellet 15.1 Dry Hop at 69 °F 3 days 12.5%
16 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.25 gal Strike 152 °F 60 min
3.25 gal Fly Sparge 160 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
3.20 g Gypsum Water Agt Mash 0 min.
7.24 g Calcium Chloride Water Agt Mash 0 min.
0.64 g Epsom Salt Water Agt Mash 0 min.
2 each Fermcap Fining Boil 1 hr.
8 tbsp Light DME Other Other 0 min.
0.50 tsp Fermaid K Other Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 0 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Notes

-Mash Ph should be 5.3
-Create yeast starter by boiling 2 cups RO water, 1/2 Cup Light DME and a 1/2 TSP of Fermaid K for 15 minutes. Sanitize and add to Ehrlenmeyer flask and let sit on stir plate at room temp for 6-12 Hours
-Add two drops of Fermcap at beginning of Boil
-Oxygenate 20 minutes after transfer to fermenter
-Ferment approx. 10-12 days, cold crash for approx. 2 days, then closed transfer to keg. carb to 20 PSI and wait one week. Serve @ 13 PSI.


-Guidelines loosely taken from https://bisonbrew.com/how-to-brew-neipa/

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-27 17:58 UTC
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