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NEIPA #1

212 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created Sunday April 14th 2019
1.064
1.016
6.3%
13.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 57.1%
3 lb Briess - Carapils Malt3 lb Carapils Malt 34.5 1.5 21.4%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 21.4%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 15 min 13.43 3.4%
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 0 min 3.4%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 0 min 20.7%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 151 °F 0 min 20.7%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop at 109 °F 1 days 20.7%
4.50 oz Citra4.5 oz Citra Hops Pellet 11 Dry Hop at 60 °F 9 days 31%
14.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22.8 qt %100 RO Infusion 153 °F 60 min
18.2 qt Dunk sparge to preboil volume Sparge 73 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5 oz       Temp: 39 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 0 0 130 130 0
100% RO 10 gallons treated with Gypsum 3.5g/5 gallons and CaCl 6g/5 gallons
Mash Chemistry and Brewing Water Calculator
 
Notes

-Add water additions to strike and sparge water (10gal)

        - check notes on water additions<br />

-Mash in at 153 with 6 gallons for 60 min.
-Check mash pH (~5.3 - 5.4) and adjust with Lactic Acid
-Dunk sparge with remaining water to reach preboil volume (7.5gal)
-15 min .05 oz CTZ
-Flame out .05 oz CTZ
-WP additions at 180
(3oz Mosaic)
-WP additions at 150 (3oz Mosaic)
-5.75 gal into fermentor
-Cool to 66
and pitch yeast. Let free rise to 68 for 3 days.
-Dry hop additions after 24hr fermentation (3oz Mosaic)
-Free rise to 72
for 5 days
-Transfer to keg on day 9 with 5oz Citra keg hop
-Carb per usual

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-19 02:29 UTC
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