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Lil Chi-bomb [Session NEIPA]

151 calories
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 69% (brew house)
Source: dh
Rating:
31

Calories: 151 calories (Per 12oz)
Share: <EMBED>
1.046
1.011
4.58%
58.65
4.14
5.85
 
Fermentation History

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 65.8%
0.0625 lb Canadian - Honey Malt0.0625 lb Honey Malt 37 25 1.4%
1 lb United Kingdom - Golden Promise1 lb Golden Promise 37 3 21.9%
0.5 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 11%
4.56 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.5 oz Chinook1.5 oz Chinook Hops Pellet 13 Boil 5 min 35.28
1.5 oz Chinook1.5 oz Chinook Hops Pellet 13 Whirlpool at 195 °F 10 min 23.37
3 oz Chinook3 oz Chinook Hops Pellet 13 Dry Hop 7 days
 
Mash Guidelines
Amount Description Type Temp Time
4 galInfusion154 °F60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Water Agt Mash 10 min.
5 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile: NEIPA Base Water (SC-.8)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 12 8 150 90 22
Mash Chemistry and Brewing Water Calculator
 
Notes
Inspired by guest Mike from Zebulon Astizan Ales on Experimental Brewing E95. NEIPA with 8 oz Chinook @ whirlpool and 8oz dry hop.

**update** changed hop bill to split whirlpool addition and added a late addition per Scott Janish episode on Brulosophy.

Whirlpool hop utilization % estimated per: https://www.homebrewersassociation.org/how-to-brew/effect-post-boilwhirlpool-hop-additions-bitterness-beer/

Single infusion mash at 153°F for 60 minutes. Adjust mash pH with phosphoric acid (target 5.3 pH). Lauter then boil for 55 minutes (cut 5 min short due to new stove/setup w/higher boil off rate). After flameout, chill to 195°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 68°F. Add dry hop at high krausen (day 2/3). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.

Tasting notes:

Rating:
This recipe is shared.
Recipe QR Code
View Count: 158
Brew Count: 1
Last Updated: 2019-07-18 21:41 UTC
Snapshot Created: 2019-07-17 23:03 UTC
Discussion about this recipe:
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Holden 08/21/2019 at 03:18am
3 of 5

Great aroma. Smooth* and sessionable NEIPA. Color is bright yellow with slight orange hue. Getting a bit of astringency or chalky-ness. Not sure if it's related to the higher than expected calcium levels (~145 ppm) or hop bitterness. Beer was abused post kegging with way too much oxygen exposure due to many failed attempts at clearing a clogged dip tube. Tried clearing many times, then trimmed dip tube, then finally transfer to a new keg via pouring directly into the keg.....sad times. That being said, oxidation doesn't appear to be a major issue with the beer (at least at this time).


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