Belma NE IPA Beer Recipe | All Grain American IPA | Brewer's Friend
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Belma NE IPA

269 calories 32 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BachBrew
Calories: 269 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Thursday January 5th 2017
1.080
1.026
7.1%
48.2
6.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 77.6%
1 lb Maltodextrin1 lb Maltodextrin 39 0 6%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 4.5%
16.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Belma1 oz Belma Hops Pellet 9.4 Boil 60 min 30.02 7.7%
1 oz Belma1 oz Belma Hops Pellet 9.4 Boil 20 min 18.18 7.7%
1 oz Azacca1 oz Azacca Hops Pellet 15 Boil 0 min 7.7%
1 oz Belma1 oz Belma Hops Pellet 9.4 Boil 0 min 7.7%
3 oz Belma3 oz Belma Hops Pellet 9.4 Dry Hop 5 days 23.1%
3 oz Azacca3 oz Azacca Hops Pellet 15 Dry Hop 7 days 23.1%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 23.1%
13 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion 167 °F 153 °F 70 min
5.5 gal Batch Sparge 170 °F 170 °F 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Last brewed on 11/27:

Equipment upgrades needed for future batches - ss hop charge container & replace vented plastic ball valve with a liquid out ball lock post to minimize oxidization during transfer to keg.

Recipe modifications needed - maybe increase mash temp to add more body. The yeast finished this very low and even though its juicy it is slightly thin

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  • Public: Yup, Shared
  • Last Updated: 2019-12-12 05:23 UTC
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