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New England IPA (First Batch)

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)

Created: Tuesday March 10th 2026

Hazy

by Fox18

OG: 1.075 FG: 1.020 ABV: 7.3% IBU: 0

Citra Ass Down Hazy

OG: 1.072 FG: 1.018 ABV: 7.0% IBU: 0

New School Kicks - MoreBeer kit

by Mohaynow

OG: 1.050 FG: 1.009 ABV: 5.4% IBU: 0

Original Gravity:

1.063

Final Gravity:

1.017

ABV (standard):

6.1%

IBU (tinseth):

0.0

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Belgian - Pilsner6.5 lb Pilsner	37	1.6	49.8%
3.25 lb	Crisp Malting - Finest Maris Otter3.25 lb Finest Maris Otter	36.8	2.4	24.9%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	11.5%
16 oz	Corn Sugar - Dextrose16 oz Corn Sugar - Dextrose	42	0.5	7.7%
0.50 lb	Weyermann - Carafoam0.5 lb Carafoam	34.5	2.2	3.8%
0.30 lb	Weyermann - Acidulated0.3 lb Acidulated	27	3.4	2.3%
13.05 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
14 oz	Corn Sugar		Water Agt	Mash	0 min.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	0	0	145	50	0
Mash Chemistry and Brewing Water Calculator

Notes

Stepped mash: 146° F for 15 minutes; 156° F for 30 minutes; mash out at 168° F for 10-15 minutes.

90 minute boil:
⏱️ 10 Minutes Left in the Boil
-1 oz El Dorado
*** Add Dextrose at this time

⏱️ 5 Minutes Left in the Boil
-1 oz El Dorado
-1 oz Citra

Start cooling the wort

Wait until temperature drops to 170°F or slightly below: Whirlpool
-3 oz Citra
-2 oz Cascade
-2 oz Azacca
-2 oz El Dorado
-1 oz Mosaic

Let hops sit for about 20-30 minutes then continue to cool wort.

Ferment at 68° F for 2 days and increase temperature by 2° F on day 3. Allow temperature to free rise to 72-73° F by day 5.

Dry Hop:
Day 3- 1oz Citra, 0.5oz Azacca, 0.5oz El Dorado, 0.5oz Mosaic
Day 5- 2oz Citra, 0.5oz Azacca, 0.5oz El Dorado, 0.5oz Mosaic

Day 10- Keg and Cold Crash

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-03-10 20:00 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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