Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Wet Canvas NEIPA

199 calories 21.3 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Chris Germain
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Monday January 22nd 2018
1.060
1.016
5.7%
72.0
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48 oz United Kingdom - Maris Otter Pale48 oz Maris Otter Pale 38 3.75 34.3%
40 oz American - Pale 2-Row40 oz Pale 2-Row 37 1.8 28.6%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 8.6%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 11.4%
4 oz American - Pilsner4 oz Pilsner 37 1.8 2.9%
4 oz American - Caramel / Crystal 20L4 oz Caramel / Crystal 20L 35 20 2.9%
4 oz Rice Hulls4 oz Rice Hulls 0 0 2.9%
8 oz American - White Wheat8 oz White Wheat 40 2.8 5.7%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 2.9%
140 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Amarillo4 g Amarillo Hops Pellet 8.6 Boil 15 min 3.57 1.7%
4 g Citra4 g Citra Hops Pellet 12.5 Boil 10 min 3.79 1.7%
4 g Vic Secret4 g Vic Secret Hops Pellet 15.5 Boil 5 min 2.59 1.7%
14 g Nelson Sauvin14 g Nelson Sauvin Hops Pellet 13 Whirlpool at 170 °F 30 min 14.8 5.9%
28 g Vic Secret28 g Vic Secret Hops Pellet 15.5 Whirlpool at 160 °F 20 min 35.28 11.9%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Whirlpool at 150 °F 10 min 4.89 3%
7 g Citra7 g Citra Hops Pellet 12.5 Whirlpool at 150 °F 10 min 7.11 3%
28 g Nelson Sauvin28 g Nelson Sauvin Hops Pellet 13 Dry Hop 7 days 11.9%
28 g Vic Secret28 g Vic Secret Hops Pellet 15.5 Dry Hop 7 days 11.9%
14 g Citra14 g Citra Hops Pellet 12.5 Dry Hop 7 days 5.9%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 5.9%
14 g Vic Secret14 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 5.9%
28 g Nelson Sauvin28 g Nelson Sauvin Hops Pellet 13 Dry Hop 3 days 11.9%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 5.9%
28 g Citra28 g Citra Hops Pellet 12.5 Dry Hop 3 days 11.9%
236 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal No sparge, lightly squeeze bag Temperature 154 °F 70 min
3.5 gal Mashout Temperature 170 °F 10 min
4.5 gal Strike Temperature 160 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 181 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Refreshe Distilled Water -
1/2 tsp - gypsum
2 tsp - calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

1) First time making a starter. Attempted to make 2000ml starter to double the pitch cells so I could split them and save the second half for the next batch. Accidentally boiled over when i added yeast nutrient so I ended up with about 1500ml that I'm just going to pitch all. Pitched a ballooned smackpack, saw some bubbles but no krausen. I used a stir plate for about 24 hours and didn't really see any activity, although I wasn't watching often. I crashed in the fridge and there was a large yeast cake on the bottom. I decanted about 80% of the wort off and put into another mason jar and back into the fridge.

1) Added salts and heated water

2) Reached strike temp of 160 and mashed in. Mash temp stayed fairly even around 153-154. I realized I had the burner on low but think that was fine and didn't hurt anything.

Mash PH: 5.6

3) Held up bag and mashed out to 170 and lightly squeezed before cranking heat to boil

4) Boil was standard, added hops

5) Added hop stands following temps listed using an immersion chiller to continually lower - temps weren't perfect but were within a few degrees. The last hop stand I just ran the chiller to finish cooling to ~70

6) Transferred to fermenter and got about 3.25 gallons then aerated using an aeration pump for about 30 mins

7) Had yeast out warming to room temp and hooked fermenter to temp probe and placed in temp chamber - I use a heater wrap and have a cubic freezer rigged with an inkbird heat/cool thermometer

8) Once beer stabilized at 65, I pitched yeast

Last Updated and Sharing
 
449
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-01-29 01:04 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top