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TK5 New England IPA

179 calories 19.5 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created Wednesday January 2nd 2019
1.058
1.016
5.51%
13.03
4.69
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pilsen4 kg Pilsen 36 1.8 81.6%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 14.3%
0.20 kg German - CaraRed0.2 kg CaraRed 34 20 4.1%
4.9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Citra14 g Citra Hops Pellet 11 Boil 5 min 4.09 8%
14 g Mosaic14 g Mosaic Hops Leaf/Whole 12.5 Boil 5 min 4.22 8%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Boil 5 min 4.72 8%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Boil at 80 °C 0 min 8%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Boil 0 min 8%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Boil 0 min 8%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 8%
14 g Nelson Sauvin14 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 8%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 8%
14 g Galaxy14 g Galaxy Hops Pellet 14.25 Dry Hop 7 days 8%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 8%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 7 days 11.5%
174 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Temperature 69 °C 60 min
Temperature 73 °C 10 min
Temperature 78 °C 10 min
7 L Sparge 80 °C --
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

dry hop only Nelson Sauvin
Addition of hops after 5 days from the start of fermentation at 18 degrees
After fermentation, let the beer yeast sink to the floor for 2-3 days in a refrigerator below 4 degrees. It is caught by aging period.

18도 발효시작 5일뒤 호프 첨가
발효완료 후 4도 이하의 냉장고에서 2~3일 맥주 효모들을 바닥에 가라앉도록 한다. 숙성기간으로 잡는다.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-11 07:11 UTC
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