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Hazy summer memories 2.0

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Niko
Calories: 197 calories (Per 0.33L)
Carbs: 19.7 g (Per 0.33L)

Created: Monday July 21st 2025

NEIPA 2019 David Heath

by Hutcho12

OG: 1.075 FG: 1.017 ABV: 7.6% IBU: 0

Original Gravity:

1.064

Final Gravity:

1.015

ABV (standard):

6.4%

IBU (tinseth):

0.0

SRM (morey):

6.0

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.20 kg	Viking - Pale Ale Malt5.2 kg Pale Ale Malt	37	2.5	62.1%
1.25 kg	Viking - Munich Light1.25 kg Munich Light	36	6	14.9%
1.25 kg	Flaked Oats1.25 kg Flaked Oats	33	2.2	14.9%
670 g	Flaked Wheat670 g Flaked Wheat	34	2	8%
8.37 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
55 g	Crossmyloof - Citra55 g Citra Hops	Pellet	12.8	Dry Hop (High Krausen) at 21 °C	1 days	16.9%
45 g	El Dorado45 g El Dorado Hops	Pellet	15.7	Dry Hop (High Krausen)	1 days	13.8%
45 g	Yakima Valley Hops - Idaho 745 g Idaho 7 Hops	Pellet	12.5	Dry Hop (High Krausen) at 21 °C	1 days	13.8%
70 g	Crossmyloof - Citra70 g Citra Hops	Pellet	12.8	Dry Hop at 21 °C	6 days	21.5%
50 g	El Dorado50 g El Dorado Hops	Pellet	15.7	Dry Hop	6 days	15.4%
60 g	Yakima Valley Hops - Idaho 760 g Idaho 7 Hops	Pellet	12.5	Dry Hop at 21 °C	6 days	18.5%
325 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
125 g	Crossmyloof - Citra (Pellet) 125 g Citra (Pellet) Hops	0	38.4%
95 g	El Dorado (Pellet) 95 g El Dorado (Pellet) Hops	0	29.2%
105 g	Yakima Valley Hops - Idaho 7 (Pellet) 105 g Idaho 7 (Pellet) Hops	0	32.3%
325 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
30.55 L	Strike	68 °C	67 °C	60 min
8.82 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 21 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Lallemand - Lalbrew New England

Amount:	30 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 148 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 56.2 g Temp: 20 °C CO₂ Level: 2.46 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brewing Process

Step 1: Mash

Mash grains at 67-68°C for 60 minutes.

Step 2: Boil
Bring wort to a boil and boil for 60 minutes. No hops are added during the boil to reduce bitterness.

Step 3: Hop Stand
After boil, cool wort to 75°C.
Add hop stand hops (Citra, El Dorado, Idaho 7) and let steep for 20 minutes.
Chill wort to yeast pitching temperature (19°C).

Step 4: Fermentation
Pitch yeast at 19°C.
After 24-36 hours (at high krausen), add the High Krausen hop addition (Citra, Idaho 7, El Dorado).
After 2-3 days, when fermentation slows, add the Magnetic hop addition (Citra, Idaho 7, El Dorado).
Gradually raise the temperature to 21°C after the second hop addition.

Step 5: Final Steps
Ferment until final gravity reaches ~1.015.
Package and carbonate. Keep oxygen exposure to a minimum during transfer.