NEIPA Beer Recipe | All Grain American IPA by Brewer #96113 | Brewer's Friend
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NEIPA

181 calories 17.5 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 3.9 gallons (fermentor volume)
Pre Boil Size: 4.6 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Saturday May 27th 2017
1.055
1.012
5.7%
94.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Canadian - Pale 2-Row5.5 lb Pale 2-Row 36 1.75 66.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 12.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 12.1%
0.25 lb American - Caramel / Crystal 30L0.25 lb Caramel / Crystal 30L 34 30 3%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 6.1%
8.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Summit0.35 oz Summit Hops Pellet 18.5 Boil 60 min 32.44 4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 24.01 11.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 21.13 11.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 16.52 11.6%
0.60 oz Mosaic0.6 oz Mosaic Hops Pellet 12.5 Aroma 0 min 6.9%
0.60 oz Citra0.6 oz Citra Hops Leaf/Whole 11 Aroma 0 min 6.9%
0.60 oz Amarillo0.6 oz Amarillo Hops Pellet 8.6 Aroma 0 min 6.9%
1.20 oz Mosaic1.2 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 13.9%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 11.6%
1.30 oz Amarillo1.3 oz Amarillo Hops Pellet 8.6 Dry Hop 4 days 15%
8.65 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 200 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Added first hop addition @ flameout, 2-3 minute hot steep, 5 minutes to cool to 165F, added second hop addition at 165F, let steep for 20-30 minutes. Cooled to 70F.

Strained hops through strainer. Pitched rehydrated yeast. Let ferment at 66F for 3 days, moved to 72F to finish. Added dry hop addition after 90 hours.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-28 20:47 UTC
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