Hyperspeed NEIPA Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend
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Hyperspeed NEIPA

177 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 10 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 19.39 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sean Dawson
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday April 30th 2023
1.058
1.011
6.1%
0.0
5.1
5.3
24.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Gladfield - American Ale Malt2 kg American Ale Malt 4.80 / kg
9.60
37.3 2.54 39.8%
1.50 kg Voyager Craft Malt - Pale Compass1.5 kg Pale Compass 38.1 2.79 29.8%
1 kg Voyager Craft Malt - Winter Wheat Janz1 kg Winter Wheat Janz 0.00 / kg
0.00
38.8 2.54 19.9%
30 g Gladfield - Sour Grapes Acid Malt30 g Sour Grapes Acid Malt 12.4 2.03 0.6%
0.50 kg Crisp Malting - Crisp Malting - Toasted Malted Oats0.5 kg Crisp Malting - Toasted Malted Oats 2.00 / kg
1.00
34 3.48 9.9%
5.03 kg / 10.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Yakima Valley Hops - Idaho 712 g Idaho 7 Hops Pellet 12.5 Boil 0 min 5%
10 g Incognito - Citra10 g Citra Hops Extract 50 Whirlpool at 60 °C 20 min 4.1%
10 g Incognito - Mosaic10 g Mosaic Hops Extract 50 Whirlpool at 60 °C 20 min 4.1%
30 g Yakima Valley Hops - Idaho 730 g Idaho 7 Hops 0.10 / g
2.99
Pellet 12.5 Whirlpool at 60 °C 20 min 12.4%
20 g Yakima Chief Hops - Citra LupuLN2 (Cryo)20 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop at 25 °C Day 2 8.3%
40 g Yakima Valley Hops - Idaho 740 g Idaho 7 Hops 0.10 / g
3.98
Pellet 12.5 Dry Hop at 25 °C Day 2 16.5%
80 g BRU-180 g BRU-1 Hops Pellet 14 Dry Hop at 4 °C Day 6 33.1%
40 g Yakima Valley Hops - LUPOMAX Sabro40 g LUPOMAX Sabro Hops Pellet 19.5 Dry Hop at 4 °C Day 6 16.5%
242 g / 6.97
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike -- 67 °C 60 min
5.2 L Batch Sparge -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Brewtan B 145.00 / kg
0.15
Fining Mash --
0.75 g Brewtan B 145.00 / kg
0.11
Fining Boil 10 min.
0.50 each Whirlfloc 0.20 / each
0.10
Fining Boil 5 min.
0.10 g Servomyces 1.20 / g
0.12
Other Boil 10 min.
4 ml Lactic acid 36.00 / L
0.14
Water Agt Mash --
0.62
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
6.50 / each
6.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
37 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
6.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA (weldwerks)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 30 25 175 75 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Second attempt.

Ran out of acid malt this time so replaced with lactic acid.

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-28 22:58 UTC
  • Snapshot Created: 2023-04-30 05:40 UTC
  • Link To Parent Recipe
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