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Quench 9

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jan Erik Johansen
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)

Created: Monday January 12th 2026

DOUBLEONE

by Germe

OG: 1.075 FG: 1.015 ABV: 7.9% IBU: 54

Mu Joose 23L

by Wolf Pack Brewing

OG: 1.078 FG: 1.019 ABV: 7.7% IBU: 61

NERD NEIPA

by MackanErland

OG: 1.065 FG: 1.015 ABV: 6.5% IBU: 62

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.2%

IBU (tinseth):

65.9

SRM (morey):

5.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5,000 g	Viking - Pale Ale Malt5000 g Pale Ale Malt	37	2.5	64.5%
1,000 g	Dry Malt Extract - Extra Light1000 g Dry Malt Extract - Extra Light	42	2.5	12.9%
1,000 g	Viking - Wheat Malt1000 g Wheat Malt	38	2.5	12.9%
500 g	Flaked Oats500 g Flaked Oats	33	2.2	6.5%
250 g	Cane Sugar250 g Cane Sugar	46	0	3.2%
7,750 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Chinook25 g Chinook Hops	Pellet	13	Boil	45 min	25.23	6.3%
25 g	Hallertau Blanc25 g Hallertau Blanc Hops	Pellet	10	Boil	45 min	19.41	6.3%
50 g	Chinook50 g Chinook Hops	Pellet	13	Hop Stand	30 min	12.04	12.5%
50 g	Hallertau Blanc50 g Hallertau Blanc Hops	Pellet	10	Hop Stand	30 min	9.26	12.5%
125 g	Chinook125 g Chinook Hops	Pellet	13	Dry Hop	4 days		31.3%
125 g	Hallertau Blanc125 g Hallertau Blanc Hops	Pellet	10	Dry Hop	4 days		31.3%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Chinook (Pellet) 200 g Chinook (Pellet) Hops	37.27	50.1%
200 g	Hallertau Blanc (Pellet) 200 g Hallertau Blanc (Pellet) Hops	28.67	50.1%
400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
24 L	Infusion	--	67 °C	40 min
4 L	Temperature	--	70 °C	30 min
10 L	Sparge	--	78 °C	10 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.

Yeast

Lallemand - Lalbrew New England

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 157 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-01-13 07:48 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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