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51 NEIPA #2 Com beer 2

184.63 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday June 13th 2019
1.056
1.013
5.67%
34.96
5.06
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg American - Pale 2-Row4.1 kg Pale 2-Row 37 1.8 51.2%
2.30 kg United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale 38 3.75 28.7%
1.60 kg United Kingdom - Oat Malt1.6 kg Oat Malt 28 2 20%
8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Hopback at 98 °C 30 min 10.19 8.3%
25 g Galaxy25 g Galaxy Hops Leaf/Whole 14.25 Hopback at 98 °C 30 min 13.2 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Hopback at 98 °C 30 min 11.58 8.3%
37 g Citra37 g Citra Hops Pellet 11 Dry Hop 5 days 12.3%
37 g Galaxy37 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 12.3%
37 g Mosaic37 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 12.3%
38 g Citra38 g Citra Hops Pellet 11 Dry Hop 5 days 12.7%
38 g Galaxy38 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 12.7%
38 g Mosaic38 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 12.7%
300 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
24 L mash Infusion 66 °C 60 min
21 L sparge Sparge 75 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 3 14 164 65 75
3 tsp calcium chlorise
1 tsp gypsome
6 ml lactic acid
predicted BF PH is 5.24
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewday Sunday June 16, day 1

OG 1056
Day 5 (fri). DH #1 into promary fermenter. Gravity 1017. Ferm slowing to a few a minute. Not very clear. Taste is different. Lower bitterness. Really malty. Sweetness. Hoppy.

  • I don't understand why but just before dry hopping I was getting about 3 bubbles per minute and after dry hopping fermentation just seemed to completely stop with no popping at all. Temperature seems to be within range so nothing to be done really. Hope it drops another for 5 points.
    Day 10. HH #2. gravity 1.011. Surprising drop of 6 points given little bubbling.
    day 15. bottling. 138 gr sugar for 25 litres for 2.3 co2 at 18C. FG 1010. 6.0 ABV. Tasting is very promising at battling with a very strong and beautiful aroma and the right amount of bitterness and really multi. I may have nailed my recipe for n e IPA. Less clear at this point then using this used with west Coast IPA but this makes sense as there was 20% oats. Scaled back sugar to 138 grams as to previous peers were over carbonated at about 150 g.
    TASTING: This beer nails it and is my go to recipy for a neipa. Only possible leaning is that it may not have been quite bitter enough so you could push IBU to 45. Fruity, well balanced.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-10 18:25 UTC
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