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49 NEIPA #1

195.34 calories 20.39 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Bill
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Tuesday April 16th 2019
1.059
1.015
5.84%
52.38
5.99
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 34.1%
3.50 kg American - Pale 2-Row3.5 kg Pale 2-Row 37 1.8 39.8%
1.60 kg United Kingdom - Oat Malt1.6 kg Oat Malt 28 2 18.2%
0.40 kg United Kingdom - Wheat0.4 kg Wheat 37 2 4.5%
0.30 kg Crisp Malting - Caramalt 15L0.3 kg Caramalt 15L 32.7 17.5 3.4%
8.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 8.9 Boil 10 min 3.32 3.3%
10 g Citra10 g Citra Hops Pellet 12.9 Boil 10 min 4.81 3.3%
10 g Galaxy10 g Galaxy Hops Pellet 13.5 Boil 10 min 5.03 3.3%
30 g Amarillo30 g Amarillo Hops Pellet 8.9 Hopback at 95 °C 30 min 9.89 10%
30 g Citra30 g Citra Hops Pellet 12.9 Hopback at 95 °C 30 min 14.33 10%
30 g Galaxy30 g Galaxy Hops Pellet 13.5 Hopback at 95 °C 30 min 15 10%
30 g Amarillo30 g Amarillo Hops Pellet 8.9 Dry Hop 5 days 10%
30 g Citra30 g Citra Hops Pellet 12.9 Dry Hop 5 days 10%
30 g Galaxy30 g Galaxy Hops Pellet 13.5 Dry Hop 5 days 10%
30 g Amarillo30 g Amarillo Hops Pellet 8.9 Dry Hop 5 days 10%
30 g Citra30 g Citra Hops Pellet 12.9 Dry Hop 5 days 10%
30 g Galaxy30 g Galaxy Hops Pellet 13.5 Dry Hop 5 days 10%
300 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25.5 L Mash Infusion 66 °C 60 min
20.5 L Sparge 75 °C 10 min
Starting Mash Thickness: 2.9 L/kg
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136.5 12 8 150.4 62.5 135
All Salts added to mash water
5 ml Lactic Acid
1 teaspoon (tsp) Gypsom
3 teaspoons calcium Chloride
TARGET MASH ph 5.27 (BF) b
Mash Chemistry and Brewing Water Calculator
 
Notes

April 2019

  • What I have indicated as American 2-Row (1.8) is actually Warminster larger malt (2.1L).
  • The Golden promise indicated is rated at 3L, the one I bought is actually 2.1 L.
  • Brew day (Sat), DH #1 (wed-thur), DH #2 (mon-tue). Bottle (sat).
  • heated strike water to what I thought was 88c but ran in and it was 72c! Added an extra approx 4.2 litres. mash temp was 67c, but this mash.
  • took sample at 17 minutes, cooled to 24c and tested. PH was 5.64, where BF predicted 5.27. What's wrong? Is my ph tester off?
  • Preboil G 1050. Awful. You have to change your process or equipment. Extremely pale. Glad I went with caramalt. could have used more.
  • OG 1059. 62%. awful. why? single batch sparge. this 4;1 mash?
    -DH day 5 (Thur). Gravity 1026, but active bubbling several X a minute with a 2" crousin on top, so pleanty of ferm to go. Been fermenting at 20C steady. London Ale is a slow and steady fermentation which takes longer than most.
  • Rack to secondary and DH 2 (day 10, Tuesday). Gravity 1013. Taste is really hoppy and yeast still wierdly active in primary and very cloudy in secondary. Secondary held at 20c.
  • day 14. 1010 gravity - 6.4 % ABV. Cloudy, light in color with orange tinge. Juicy and hoppy as expected. More bitter than expected, but okay. Bubbles still rising with 5 bubbles per minute, but not tasting or seeing carbonation in testing glass. Killed heat day 14, removed hops, and giving it 2 days of clearing before bottling. fucking DH rock too light and so 15% of bag out of wert! Need new rocks.
  • killed heat for 2 days to allow yeast to drop a bit and bottled day 16. 2.4 co2 at 20c for 25.5 litres = 157 grams table sugar. Smells and tastes tropical fruite hoppy and hazy as hell with a great orange color tinge to beer I think due to yeast and cara malt. However, tastes more bitter than the 52 IBUs. Gravity at bottling 1011 but it can't gain a point so I think the tube had some sugar on it - so call it 1010 (6.4%).
    TASTING: This was a good beer but not great and the appearance was the worst beer ever. Totally opague and muddy briwn, so for a NEIPA always use some whirflock.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-11 10:14 UTC
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