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2017-10 - Bird NEIPA 1.3

194 calories 19.5 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Source: James Bird
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created Friday May 5th 2017
Amount Fermentable Cost PPG °L Bill %
0.50 kg United Kingdom - Malted Naked Oats0.5 kg Malted Naked Oats 33 1.3 8.2%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 4.9%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 4.9%
5 kg Bairds Low Colour Pale Ale Malt5 kg Bairds Low Colour Pale Ale Malt 38 2.5 82%
6.10 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Columbus14 g Columbus Hops Pellet 15 Boil 60 min 21.35 4%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Whirlpool at 100 °C 15 min 26.04 28.7%
50 g Columbus50 g Columbus Hops Pellet 15 Whirlpool at 100 °C 30 min 15.63 14.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 14.3%
25 g 00725 g 007 Hops Pellet 15 Dry Hop 4 days 7.2%
25 g Ekuanot25 g Ekuanot Hops Pellet 12.5 Dry Hop 4 days 7.2%
85 g Mosaic85 g Mosaic Hops Pellet 12.5 Dry Hop 2 days 24.4%
349 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 64 °C 60 min
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whilfloc Fining Boil 10 min.
0.50 tsp Wyeast Yeast Nutrient Other Boil 10 min.
Wyeast - London Ale III 1318
1 Each
Attenuation (custom):
Optimum Temp:
18 - 23 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 278 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
New England IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 150 150 0
Mash Chemistry and Brewing Water Calculator

Batch 2017-10

Changes since v1.2. Changed the malt bill to add a bit more body. Added 5% Carapils, 5% Wheat malt and 4% dextrose to up the booze and dry it out. Upped the OG from 1.058 to 1.063 to make it more IPA than APA. Probably unnecessarily complex (first time Ive used more than 2/3 malts in a pale for a long time), but very similar to Jacobs DIPA malt bill which was fucking awesome.

Thursday 4th May 2017 - 1.75L starter of WY1318 on striplate (this will be generation 2 / first repitch).

Sunday 7th March - Mashed in at 64C. Stirred after 15 mins, mash temp 63.5C. Stirred again after 30 mins, 63.5C so turned on the heat. Heating up to 67C and then turned off the heat. Mash pH = 5.36.

Preboil OG = 1.054. pH = 5.32. Total preboil volume approx 27L.

Added half the whirlpool hops at FO and they had about 10 mins at 95C+ before I chilled to 75C for the second half of hops. They also got about 10 mins at 70C+ before chilling to pitching temp.

I forgot to add the glucose during the boil so will add it a couple of days into fermentation.

24L at 1.063!

Monday 15th May 2017 - I had intended on DH in primary and then in keg but when I attempted to open in primary I got a beer shower, the blow off tube connected to the keg had clogged and the beer was already under pressure. So in the end I decided to go straight to the DH keg.

Took a sample to taste and measure FG. FG = 1.018. 6.0% ABV. Should I run a blend of yeasts in future? tasted very hoppy considering no DH yet. Very Columbus dank.

Tranferred into DH keg onto 100g DH. Went with less hops and more fruity varieties than originally intended, as the beer already tasted plenty dank so I didnt think it needed any more columbus.

Wed 17th May 2017 - Had been periodically agitating the DH by shaking and bubbling CO2. Opened the keg and added a 2nd DH of just Mosaic. In total the DH is about 9 g/L with a little over 2/3 Mosaic. Plan is to crash and transfer to serving keg on Friday.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-18 06:04 UTC
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