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Frank’s Neipa 3.0

238 calories 28 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 50.6 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 88%
Calories: 238 calories (Per 355mL)
Carbs: 28 g (Per 355mL)
Created Tuesday December 11th 2018
1.071
1.023
6.22%
70.98
10.69
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10.32 kg American - Pale 2-Row10.32 kg Pale 2-Row 37 1.8 76.3%
1.39 kg American - Wheat1.39 kg Wheat 38 1.8 10.3%
1.39 kg Flaked Oats1.39 kg Flaked Oats 33 2.2 10.3%
0.42 kg Canadian - Honey Malt0.42 kg Honey Malt 37 25 3.1%
13.52 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Summit2 oz Summit Hops Pellet 18.5 Boil 30 min 36.94 8.1%
2.53 oz Citra2.53 oz Citra Hops Pellet 12.6 Boil 5 min 8.26 10.2%
2.53 oz Mosaic2.53 oz Mosaic Hops Pellet 11.3 Boil 5 min 7.4 10.2%
3.39 oz Citra3.39 oz Citra Hops Pellet 12.6 Whirlpool at 77 °C 30 min 11.01 13.7%
2.53 oz Mosaic2.53 oz Mosaic Hops Pellet 11.3 Whirlpool at 77 °C 30 min 7.37 10.2%
3.39 oz Citra3.39 oz Citra Hops Pellet 12.6 Dry Hop 7 days 13.7%
2.53 oz Mosaic2.53 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 10.2%
3.39 oz Citra3.39 oz Citra Hops Pellet 12.6 Dry Hop 3 days 13.7%
2.53 oz Mosaic2.53 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days 10.2%
 
Mash Guidelines
Amount Description Type Temp Time
51.7 L Mash Infusion 68 °C 60 min
13.4 L Mash out Infusion 77 °C 20 min
Starting Mash Thickness: 2.3 L/kg
 
Other Ingredients
Amount Name Type Use Time
1.01 tsp Irish Moss Fining Boil 15 min.
1.01 tsp Yeast Nutrient Other Boil 15 min.
6 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.70 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Attenuation (custom):
67.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 761 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg - Force Carb.       CO2 Level: 2.4 Volumes
 
Target Water Profile
17170
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Salt to mash
Sparge water 5.4ph
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.0364)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 20c

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-16 18:07 UTC
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