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NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.88 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)

Created: Tuesday October 3rd 2023

Original Gravity:

1.075

Final Gravity:

1.016

ABV (standard):

7.7%

IBU (tinseth):

39.2

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Weyermann - Extra Pale Premium Pilsner Malt5 kg Extra Pale Premium Pilsner Malt	38	1.5	68%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	13.6%
1 kg	Flaked Wheat1 kg Flaked Wheat	34	2	13.6%
0.35 kg	Weyermann - Carapils0.35 kg Carapils	34.5	2.1	4.8%
7.35 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Yakima Valley Hops - Idaho 725 g Idaho 7 Hops	Pellet	12.1	Boil	20 min	19.84	6.3%
25 g	Citra25 g Citra Hops	Pellet	11	Whirlpool at 82 °C	30 min	4.45	6.3%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Whirlpool at 82 °C	30 min	5.06	6.3%
50 g	Yakima Valley Hops - Idaho 750 g Idaho 7 Hops	Pellet	12.1	Whirlpool at 82 °C	30 min	9.8	12.5%
75 g	Citra75 g Citra Hops	Pellet	11	Dry Hop at 23 °C	4 days		18.8%
75 g	Mosaic75 g Mosaic Hops	Pellet	12.5	Dry Hop at 23 °C	4 days		18.8%
125 g	Yakima Valley Hops - Idaho 7125 g Idaho 7 Hops	Pellet	12.1	Dry Hop at 23 °C	4 days		31.3%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Yakima Valley Hops - Idaho 7 (Pellet) 200 g Idaho 7 (Pellet) Hops	29.64	50.1%
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	4.45	25.1%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops	5.06	25.1%
400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23.01 L	Strike	74 °C	68 °C	60 min
11 L	Sparge	68 °C	78 °C	30 min
Starting Mash Thickness: 3.13 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Ascorbic Acid		Water Agt	Boil	15 min.
1 each	Campden Tablets		Water Agt	Boil	15 min.

Yeast

Lallemand - Verdant IPA

Amount:	2 Each	Cost:
Attenuation (custom):	79%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 191 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.6 bar Temp: 4 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
128	9	39	219	130	0
Water profile Gent: Calcium: 82 Magnesium: 9.7 Natrium: 28.3 Chloride: 47.4 Sulfaat: 66 Carbonaat/Alkaliteit: 205
Mash Chemistry and Brewing Water Calculator

Notes

5 grams of ascorbic acid pre mash, this will limit hot side oxidation and improve package stability.
Mash @65C for 60 minutes, water pH: 5.2

5g of campden at 15 min boil.

ferment at 20C until end of high krausen.
Dry hop and raise temp to 23C, set spunding valve to 15psi and increase pressure (4-5 days).
Cold crash to 3C and hold for 48 hours.
closed transfer to keg and condition for 7 days.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-10-24 07:21 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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