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Vines on Vine IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vine Street
Hop Utilization: 99%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Monday February 16th 2026

Rusty NEIPA

by RxBeers

OG: 1.059 FG: 1.012 ABV: 6.2% IBU: 29

Industrial Arts Wrench Clone

by ringb39

OG: 1.074 FG: 1.018 ABV: 7.3% IBU: 27

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.6%

IBU (tinseth):

27.1

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.30 lb	American - Pilsner10.3 lb Pilsner	37	1.8	83.6%
1.40 lb	American - Carapils (Dextrine Malt)1.4 lb Carapils (Dextrine Malt)	33	1.8	11.4%
10 oz	Honey Malt10 oz Honey Malt	37	25	5.1%
12.32 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Blanc1 oz Hallertau Blanc Hops	Pellet	10	Whirlpool at 204 °F	20 min	6.67	9.5%
1 oz	Barth-Haas - Cashmere1 oz Cashmere Hops	Pellet	8.5	Whirlpool at 204 °F	20 min	5.67	9.5%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.5	Boil at 204 °F	20 min	14.75	9.5%
2.50 oz	Barth-Haas - Cashmere2.5 oz Cashmere Hops	Pellet	8.5	Dry Hop	3 days		23.8%
2.50 oz	Hallertau Blanc2.5 oz Hallertau Blanc Hops	Pellet	10	Dry Hop	3 days		23.8%
2.50 oz	Nelson Sauvin2.5 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop	3 days		23.8%
10.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.50 oz	Hallertau Blanc (Pellet)	6.67	33.3%
3.50 oz	Barth-Haas - Cashmere (Pellet)	5.67	33.3%
3.50 oz	Nelson Sauvin (Pellet)	14.75	33.3%
10.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	154 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Lallemand - LalBrew Pomona

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 29.22 psi Temp: 68 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

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

Notes

DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes.

Boil for 60 minutes.

After the boil, do a whirlpool step: Stir or recirculate to create a vortex, then add whirlpool hops (at about 204°F/96°C); continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to about 65°F (18°C), aerate the wort, and pitch yeast. Ferment at 67°F (19°C) until complete and gravity has stabilized, then add dry hops.

After 3 days, drop hops (or rack to secondary). Once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.6 volumes of CO2.

BREWER’S NOTES
Water profile: Shoot for a 1.25 sulfate-chloride ratio. We also target a mash pH of 5.2; the sparge water pH should be lower than 6.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-02-16 01:59 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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