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21B: Ant's NEIPA New England Hazy IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.46 liters
Post Boil Size: 26.4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anthony
No Chill: 20 minute extended hop boil time
Hop Utilization: 95%
Calories: 408 calories (Per 750ml)
Carbs: 35 g (Per 750ml)

Created: Sunday January 28th 2024

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.4%

IBU (tinseth):

11.0

SRM (morey):

4.5

Mash pH

5.3

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Weyermann - Pale Ale5 kg Pale Ale	39	2.3	80%
400 g	Weyermann - Pale Wheat400 g Pale Wheat	36	2	6.4%
300 g	Flaked Barley300 g Flaked Barley	32	2.2	4.8%
250 g	Rolled Oats250 g Rolled Oats	33	2.2	4%
150 g	Weyermann - Carapils150 g Carapils	34.5	2.1	2.4%
150 g	Simpsons - Golden Naked Oats150 g Golden Naked Oats	27	7	2.4%
6,250 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Amarillo12 g Amarillo Hops	Pellet	8.6	First Wort	90 min	10.98	5.9%
30 g	Amarillo30 g Amarillo Hops	Pellet	8.6	Whirlpool at 75 °C	20 min		14.9%
30 g	Yakima Valley Hops - African Queen30 g African Queen Hops	Pellet	10	Whirlpool at 75 °C	20 min		14.9%
20 g	Azacca20 g Azacca Hops	Pellet	15	Whirlpool at 75 °C	20 min		9.9%
50 g	Amarillo50 g Amarillo Hops	Pellet	8.6	Dry Hop	Day 5		24.8%
40 g	Yakima Valley Hops - African Queen40 g African Queen Hops	Pellet	10	Dry Hop	Day 5		19.8%
20 g	Azacca20 g Azacca Hops	Pellet	15	Dry Hop	Day 5		9.9%
202 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
92 g	Amarillo (Pellet) 92 g Amarillo (Pellet) Hops	10.98	45.6%
70 g	Yakima Valley Hops - African Queen (Pellet) 70 g African Queen (Pellet) Hops	0	34.7%
40 g	Azacca (Pellet) 40 g Azacca (Pellet) Hops	0	19.8%
202 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Protein Rest	Temperature	--	53 °C	10 min
30 L	Main Mash	Infusion	53 °C	65 °C	60 min
	Dextrin Step	Temperature	65 °C	71 °C	15 min
	Mash Out		71 °C	78 °C	--

Other Ingredients

Amount	Name	Type	Use
4 ml	Lactic acid	Water Agt	Mash
5 g	Gypsum	Water Agt	Mash
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash
1 g	Sea salt	Water Agt	Mash

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 127 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.74 bar Temp: 20 °C CO₂ Level: 2.35 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
87.9	0	46.1	159.4	98	0
Mash Chemistry and Brewing Water Calculator

Notes

Toast half the oats:

Spread thin on a tray.
Toast at 160–170°C for ~15–20 min
Aim for light golden, not brown
Let them rest a day (they can smell harsh straight out the oven)

Hop Creep Control

First 48 hours: 0–5 PSI
After active fermentation kicks in: Raise to 10–12 PSI

Keep fermentation under pressure after dry hop (10–12 PSI)
Don’t leave hops in longer than 3 days
Cold crash before transfer if possible

Too soft? → increase sulfate slightly
Too thin? → bump oats or mash temp
Aroma lacking? → adjust dry hop timing or split charge

Day 0: Pitch (0–5 PSI)
Day 2: Raise to 10–12 PSI
Day 4–5: Add dry hops
Day 6–8: Hold (cleanup + hop creep finish)
Day 8–9: Cold crash (if possible)
Day 9–10: Closed transfer

Mangrove Jack’s M66 Hophead

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-05-02 16:18 UTC

System Default

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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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