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NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.39 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 4018 calories (Per 6L)
Carbs: 377.8 g (Per 6L)

Created: Wednesday October 9th 2024

Nelson/Galaxy Hazy

by weakvitalsigns

OG: 1.064 FG: 1.012 ABV: 6.8% IBU: 23

Sugar Creek Hazy

by Todd Cogswell

OG: 1.063 FG: 1.012 ABV: 6.7% IBU: 29

Original Gravity:

1.072

Final Gravity:

1.015

ABV (standard):

7.5%

IBU (tinseth):

24.7

SRM (morey):

6.3

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,200 g	Castle Malting - Château Pale Ale1200 g Château Pale Ale	38	3.4	48%
350 g	Castle Malting - Château Wheat Blanc350 g Château Wheat Blanc	38	1.8	14%
320 g	Flaked Oats320 g Flaked Oats	33	2.2	12.8%
300 g	Weyermann - Carapils300 g Carapils	34.5	2.1	12%
300 g	Castle Malting - Château Vienna300 g Château Vienna	38	2.6	12%
30 g	Maltodextrin30 g Maltodextrin	39	0	1.2%
2,500 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	Magnum3 g Magnum Hops	Pellet	15	Boil	60 min	17.17	7.7%
4 g	El Dorado4 g El Dorado Hops	Pellet	15.7	Hop Stand at 90 °C	15 min	3.23	10.3%
8 g	Citra8 g Citra Hops	Pellet	11	Hop Stand at 90 °C	5 min	4.27	20.5%
8 g	Citra8 g Citra Hops	Pellet	11	Dry Hop (High Krausen) at 18 °C	4 days		20.5%
8 g	Galaxy8 g Galaxy Hops	Pellet	14.25	Dry Hop (High Krausen) at 18 °C	4 days		20.5%
8 g	Nectaron8 g Nectaron Hops	Pellet	8.1	Dry Hop (High Krausen) at 18 °C	4 days		20.5%
39 g / 0.00 €

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
3 g	Magnum (Pellet) 3 g Magnum (Pellet) Hops	17.17	7.7%
4 g	El Dorado (Pellet) 4 g El Dorado (Pellet) Hops	3.23	10.3%
16 g	Citra (Pellet) 16 g Citra (Pellet) Hops	4.27	41%
8 g	Galaxy (Pellet) 8 g Galaxy (Pellet) Hops		20.5%
8 g	Nectaron (Pellet) 8 g Nectaron (Pellet) Hops		20.5%
39 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.41 L	Strike	68 °C	67 °C	90 min
7.37 L	Batch Sparge	78 °C	67 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	irish moss	Water Agt	Boil	15 min.
0.25 g	Servomyces	Water Agt	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1.65 g/l	Citric acid	Water Agt	Mash	1 hr.
0.51 g	Citric acid	Water Agt	Sparge	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Magnesium Chloride	Water Agt	Mash	1 hr.

Yeast

Lallemand - LalBrew Pomona

Amount:	7 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 123 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 42.7 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
85	5	25	150	75	220
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

278

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Brews

Public: Yup, Shared
Last Updated: 2026-03-19 19:46 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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