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NEDIPA Wicked Good Bud

150 calories 13.1 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 50% (brew house)
Source: SlickDickMick
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created Sunday April 8th 2018
1.046
1.008
5.01%
111.34
4.78
5.73
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 82.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.3%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5.1%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late addition) 41 1 2.6%
9.75 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz citr1 oz citr Hops Pellet 11 Boil 60 min 59.99 20%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 5.98 10%
0.50 oz Zythos0.5 oz Zythos Hops Pellet 11 Boil 5 min 5.98 10%
0.50 oz simco0.5 oz simco Hops Pellet 12.7 Boil 5 min 6.9 10%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Whirlpool at 175 °F 10 min 10.3 10%
0.50 oz Zythos0.5 oz Zythos Hops Pellet 11 Whirlpool at 175 °F 10 min 10.3 10%
0.50 oz simco0.5 oz simco Hops Pellet 12.7 Whirlpool at 175 °F 10 min 11.89 10%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 14 days 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 155 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

starting OG high at 1.086 finishing clean at 1.014

abv final 9.4 woof

kegged and threw a extra half ouch of citra in

So i went to work (on a tugboat) and came back after it has been sitting in the kg for two weeks. And it went from having a haze to being completely solid walled through the glass, you cant see a finger on the inside of the glass. color as well seems more red, im stumped on that.

Smell profile remains, slightly more bite than i remember, but still tasty. AND STILL STRONG

My Yeast Culture is on its 4th Generation and are kicking ass with a attention of 90 + percent

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-23 22:19 UTC
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