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Hvit (H)jul - Hvit New England IPA

199 calories 22.5 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Kristian Hoaas
Calories: 199 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created Thursday October 18th 2018
1.064
1.019
6.0%
122.8
4.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 62.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 14%
0.20 kg German - Caramel Pils0.2 kg Caramel Pils 35 2.4 2.8%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 2.8%
0.25 kg Corn Sugar - Dextrose0.25 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3.5%
7.15 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Zeus9 g Zeus Hops Pellet 16 Boil 60 min 1.46 1.7%
9 g Tomahawk9 g Tomahawk Hops Pellet 15 Boil 60 min 13.64 1.7%
9 g Columbus9 g Columbus Hops Pellet 15 Boil 60 min 13.64 1.7%
100 g Citra100 g Citra Hops Pellet 11 Whirlpool at 80 °C 30 min 44 19%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 30 min 50.01 19%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 3 days 9.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 9.5%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 7 days 19%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 19%
527 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 67 °C 90 min
10 L Sparge 78 °C 10 min
Starting Mash Thickness: 3.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
9 g Calcium Chloride Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
1.20 g Gypsum Water Agt Sparge 0 min.
3.60 g Calcium Chloride Water Agt Sparge 0 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 490 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-
147 4 2 177 86 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Fermentation: 20 degrees for 3 days then 22 for 7 (Celsius).
  • Dryhop day 3 and 7.
  • CC for 48 hours @ 2 degrees C.
  • Keg and purge excessively with CO2 before and after.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-09 07:20 UTC
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