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Nautilus

257 calories 23 carbs
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 257 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Monday December 24th 2018
1.078
1.014
8.37%
27.82
5.55
5.65
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Briess - Pilsen Malt 2-Row5 kg Pilsen Malt 2-Row 37 1.2 62.9%
1.75 kg Flaked Oats1.75 kg Flaked Oats 33 2.2 22%
0.75 kg Briess - Wheat Malt, White0.75 kg Wheat Malt, White 39.1 2.5 9.4%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 3.1%
0.2 kg Canadian - Honey Malt0.2 kg Honey Malt 37 25 2.5%
7.95 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Warrior5 g Warrior Hops Pellet 16 First Wort at 100 °C   9.86 1.2%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 30 min 11.2 12.3%
50 g Mosaic50 g Mosaic Hops Pellet 8.6 Whirlpool at 80 °C 30 min 6.76 12.3%
100 g Galaxy100 g Galaxy Hops Pellet 14.25 Dry Hop at 20 °C 5 days 24.7%
100 g Mosaic100 g Mosaic Hops Pellet 8.6 Dry Hop at 20 °C 0 days 24.7%
100 g El Dorado100 g El Dorado Hops Pellet 15.7 Dry Hop at 20 °C 5 days 24.7%
 
Mash Guidelines
Amount Description Type Temp Time
22 L Infusion 66 °C 60 min
11 L Fly Sparge 76 °C 20 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
5 g Gypsum Water Agt Boil 0 min.
1 ml Lactic acid Water Agt Sparge 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 496 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.59 bar       CO2 Level: 2.35 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115.2 6 96.3 198 125.3 181.6
Add all salts to boil except a gram of each to the mash but adjust sparge ph down with to 5.20 with lactic.
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Specialty IPA: New England IPA, ABV 8.37%, IBU 27.82, SRM 5.55, Fermentables: (Pilsen Malt 2-Row, Flaked Oats, Wheat Malt, White, Carapils Malt, Honey Malt) Hops: (Warrior, Galaxy, Mosaic, El Dorado) Other: (Gypsum, Lactic acid, Calcium Chloride (dihydrate))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-13 00:49 UTC
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