Dead Ringer New England Style Beer Recipe | All Grain American IPA | Brewer's Friend
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Dead Ringer New England Style

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Northern Brewer
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Sunday January 15th 2017
1.063
1.013
6.6%
42.0
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.15 lb Liquid Malt Extract - Light9.15 lb Liquid Malt Extract - Light 35 4 90.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.9%
10.15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 16.79 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 20 min 10.17 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 6.69 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 25%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.37 25%
4 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 20 min.
1 tsp Yeast Nutrient Other Boil 20 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fort Collins, CO, USA 2008
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 2 3 3 4 44
Used 1g Chalk/Calcium Carbonate, 2g Gypsum, and 5g Calcium Chloride (after steeping 1# Caramel 40) to the water, and before adding extract (before the boil). I'm not sure if this will affect the beer since this was an extract batch and had no mash.

I measured a pH of 5.2 after steeping grain and adding Water Salts.
Mash Chemistry and Brewing Water Calculator
 
Notes

Due to a bad thermometer, I cooled the finished wort to 45-50 degrees F. I moved the wort to a 6 gal carboy and put a ferm-wrap on it before pitching the yeast. At 57F, I aerated with oxygen for about 1 minute and pitched a mason jar of Vermont IPA yeast that had been siting in a fridge for about 1 month. I let the yeast sit out the day before brew day. There was about a finger nail's worth of yeast sediment on the bottom of the jar. I did not decant nor make a starter for this beer, though I probably should have.

I pulled about 5.5 gal of wort into the fermentor with about 0.25 gal of wort left on the bottom of the fermentor, which I used to grow up a different yeast for a different beer. I got an OG reading of 1.058.

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  • Public: Yup, Shared
  • Last Updated: 2017-01-16 20:17 UTC
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