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Typhoon NEIPA #2

215 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created Thursday May 9th 2019
1.065
1.015
6.6%
43.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Proximity - Pilsen Malt9 lb Pilsen Malt 37.5 1.8 75%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - LUPOMAX Sabro1.5 oz LUPOMAX Sabro Hops Pellet 19.5 Boil 5 min 22.21 25%
1.50 oz Yakima Valley Hops - LUPOMAX Ekuanot1.5 oz LUPOMAX Ekuanot Hops Pellet 19 Boil 5 min 21.64 25%
1.50 oz Yakima Valley Hops - LUPOMAX Sabro1.5 oz LUPOMAX Sabro Hops Pellet 19.5 Dry Hop 7 days 25%
1.50 oz Yakima Valley Hops - LUPOMAX Ekuanot1.5 oz LUPOMAX Ekuanot Hops Leaf/Whole 19 Dry Hop 7 days 25%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.81 gal Strike -- --
2.66 gal Sparge -- --
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz French oak cubes, soaked in rum for 1 month Flavor Secondary 30 days
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Typhoon NEIPA #2" Specialty IPA: New England IPA beer recipe. All Grain, ABV 6.62%, IBU 43.86, SRM 4.2, Fermentables: (Pilsen Malt, Flaked Oats, Flaked Barley, Flaked Wheat) Hops: (LUPOMAX Sabro, LUPOMAX Ekuanot) Other: (French oak cubes, soaked in rum for 1 month)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-30 17:16 UTC
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