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NEIIPA

272 calories 24 carbs
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 15.0 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: UNIKUM
Calories: 272 calories (Per 355mL)
Carbs: 24 g (Per 355mL)
Created Wednesday May 3rd 2017
19.9 °P
3.9 °P
8.85%
78
6.13
n/a
 
Brew Log History

Target 19°C
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Fermentables
Amount Fermentable PPG °L Bill %
6.2 kg German - Pale Ale6.2 kg Pale Ale 39 2.3 68.1%
1.7 kg Flaked Oats1.7 kg Flaked Oats 33 2.2 18.7%
1 kg German - Rye1 kg Rye 38 3.5 11%
0.2 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 46 0.5 2.2%
9.1 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Pellet 13.4 First Wort   22.05 7%
10 g Chinook10 g Chinook Hops Pellet 13.4 Boil 30 min 10.27 4.7%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 10 min 6.22 9.3%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 10 min 6.15 9.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 4 min 2.79 9.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Whirlpool 20 min 7.48 9.3%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 20 min 7.39 9.3%
30 g Mosaic30 g Mosaic Hops Pellet 12 Whirlpool 20 min 15.65 14%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 9.3%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 9.3%
20 g Mosaic20 g Mosaic Hops Pellet 12 Dry Hop 5 days 9.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Mash Infusion 65 °C 60 min
11 L Sparge 75 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
10 g pH Stabilizer Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 572 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 5 10 50 100 0
double check water profile. this is just a first guess.
Mash Chemistry and Brewing Water Calculator
 
Notes

Add more hops if there's more! Our beers are never too bitter or hoppy enough.

Use calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Add half of the water salt additions to the mash and the rest at sparge.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-07-09 10:44 UTC
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