New England IPA v1.0 Beer Recipe | BIAB American IPA | Brewer's Friend
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New England IPA v1.0

273 calories 28.4 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Saturday June 2nd 2018
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Pale 2-Row4 lb Pale 2-Row 38 2.5 27.6%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 6.9%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 3.4%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 6.9%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 55.2%
232 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 29.96 18.2%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Whirlpool at 180 °F 30 min 10.21 4.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 30 min 23.42 18.2%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 18.2%
2 oz Azacca2 oz Azacca Hops Pellet 15 Dry Hop 3 days 18.2%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 18.2%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Boil 15 min 10.77 4.5%
11 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal BIAB Mash; sparge with about 1 gal at 170F. Then Squeeze bag Sparge -- 154 °F 90 min
GigaYeast - Vermont IPA Yeast
1 Each
Attenuation (custom):
Optimum Temp:
62 - 75 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Crush grain extra small

Make about 3 days before hand.
2.2 liter starter;
use 220 grams (0.485 lbs) DME (light)
Cold crash day before brewing

Mash at 154F (strike at 166F) with about 5.5 gal water for 90 min
Sparge with about 2 gallon water at 170F to bring volume to 6.5 gal

60 min boil

Add all dry hops after fermentation is complete (about 3-7 days) and dry hop for no more than 3-4 days (see link below)


Brew Day Notes:
pre boil gravity was actually 1.070 (temperature adjusted)
that calculates to an efficiency of 85%

boiled for slightly too long and also more time trying to cool (95F outside) and couldn't bring down to 70F with wort chiller. This resulted in larger than expected boil off of 1 gallon - actual was probably more in the 1.5 gallon range

Also much larger trub loss with the late hop additions. All the hops led to clogged siphon and transfer tubes. Total trub loss was approximately 1 gallon.

I added about 2 gallons of water to the fermentor, which was slightly too much - I ended up with about 5.75 gallons in the fermentor. I should have added about 1.5 gallons. the resulting OG is between 1.056 and 1.060 (I failed to take a temp reading). But this was outside with an ambient temp of about 95F. Likely temp was approximately 90F. Giving OG of 1.059. This should give a beer with approximately 6% ABV.

After 12+ hours, very vigorous fermentation.


actual FG was about 1.017 giving ABV of 5.5%

Priming: this beer is slightly over carbed. I think I primed with 4.7 oz of corn sugar, but this may be slightly off but it was about that. part of the reason for the over-carb may be because of (yet another) massive loss due to trub from the hops. I probably lost about 2/3 gal when bottling from trub loss.

Aroma: spot on! delicious and citrusy!

Taste: Very good, slightly too bitter for what I was aiming for

Mouthfeel: poor - there's so much hop particles in it. to avoid that you need to leave about 2 oz left in each bottle

overall: decent for the first try. issues with carbination, target abv, and bitterness should be addressed

TO IMPROVE next time:

  1. carb with less sugar - although this may have also been affected by trub loss since I calculated the amount I would bottle before I transferred it to the bottling bucket. I would still carb with slightly less sugar unless there is very little to zero trub in the fermenter and therefore the total volume to be bottle is more

  2. use hop bags in secondary and maybe in the whirlpool as well

  3. the abv was hard to get on this beer because of the massive amounts of trub loss. I lost about 1 gal when transferring from the boil to the carboy. to compensate I added another gallon to the carboy (but I overshot and added 1.5 gallons). This dropped my abv down

    I lost another 2/3 gal when bottling. this didn't affect the abv but probably added to the over-carb issue.

  4. get rid of the azacca in the boil and add it to the whirlpool.

    overall - using hop bags should alleviate the abv, over-carb, and mouth feel issues, and moving the azacca from the boil to the whirlpool should help the bitterness taste issue.

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  • Last Updated: 2019-02-15 13:25 UTC
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